Sweet and juicy, this dairy-free Peaches and Cream Ice Cream recipe is made from canned coconut milk, fresh peaches, a little sugar, and a hint of amaretto for a summery-fresh flavor that will bring back the memories of a summer day.
Click here for all of the delicious homemade vegan ice cream recipes, sorbets, and other frozen treats from Veggie Fun Kitchen.
It has been a “peachy” summer so far! While I will never make any claims to being a successful gardener of any sort…I do have several friends who are. And *luckily* for me, they are all generous friends! And they all know I’ll do my best to turn their bounty into something fabulous for the blog:) – Like my Sweet and Spicy Homemade Bourbon BBQ Sauce with Figs.
For some other delicious peachy recipes, try my:
- Peach Butter with Pineapple and Amaretto
- Three Ingredient Lemony Peach Popsicles
- Sweet Peach Ice Tea
- Fresh Peach Sorbet
- Peach Dump Cake with White Chocolate Chips
What you’ll love about this peaches and cream ice cream recipe
- The recipe uses coconut milk and is dairy-free
- Because it’s vegan it’s also egg-free
- The flavor combination with amaretto is extra special
- It’s creamy and delicious
- You have an excuse to use your beautiful fresh peaches
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- For some other delicious peachy recipes, try my:
- What you’ll love about this peaches and cream ice cream recipe
- Pin now to save for later
- What you will need to make peaches and cream vegan ice cream
- How to make creamy dairy-free peach ice cream
- A few FAQs
- Serving suggestions
- The printable recipe card for dairy-free Peaches and Cream Ice Cream
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What you will need to make peaches and cream vegan ice cream
- fresh peaches, peeled and sliced
- coconut milk – two cans, lite and full fat
- sugar
- lemon juice
- cornstarch
- amaretto
- pinch of salt
- You will also need to use your stovetop, a blender, and an ice cream maker (for the best results)
How to make creamy dairy-free peach ice cream
Step 1: Peel, slice, and sugar the peaches
Peeling peaches can be a pain in the…peach. But if they are nice and ripe (which you should only be using ripe peaches for this recipe), then you can easily do it using the old fashioned blanching method.
You will need a pot of boiling water and a bowl of ice water.
With a paring knife, cut an “X” on the bottom end of the ripe peaches. Then put them in the boiling water for a couple of minutes. Remove and put right into the ice water for a minute.
If your peaches were nice and ripe then you should be able to easily slip off the peelings with your paring knife.
Cut the skinned peaches and put into a bowl (with a lid). Add the lemon juice, amaretto, and sugar – along with a pinch of salt. Give it a good stir. Close the lid tightly and place in the refrigerator for a few hours or until the sugar dissolves and the peaches have started to soften.
Step 2: make a fruit puree
After the sugar has mostly melted and the peaches have begun to soften, give it anther good stir and pour the mixture into a blender along with the cornstarch.
Blend until you have a peach puree. I like mine a little chunky with a few visible pieces of peach. You can also blend it until it is a totally smooth puree. It’s up to you.
Step 3: Add the coconut milk and cream
You will need a whole can of “lite” coconut milk and the cream skimmed from the top of a can of full fat coconut milk.
The recipe calls for a total of two and a half cups of coconut milk/cream. Make sure that you measure out that much total. If you don’t have enough cream from the full fat can then make up for is with some of the leftover liquid in the bottom of the can after you’ve taken out the cream.
The best way to get all of the coconut cream out the can of full-fat coconut milk is to refrigerate it while you are refrigerating the peaches and sugar mixture. The coconut fat will solidify and you should be able to scoop it right out of the top of the can.
Step 4: Cook the mixture
Add the blended peach mixture along with the coconut milk/cream mixture to a heavy bottomed sauce pan. Stir and bring to a boil. Allow to boil gently for one minute while stirring to keep the bottom from burning. Remove from heatl
Step 5: Cool down
Put the cooked mixture into the refrigerator for 4-6 hours or until well cooled down. If you want to speed up the process then put it in the freezer for a couple of hours.
During this time, freeze the inner container or bucket of your ice cream maker if your directions from your ice cream maker require it. My compressor ice cream maker does not require this.
Step 6: Freeze the peaches and cream ice cream
Read and understand your manufacturer’s directions. Pour the cooked mixture into your ice cream maker and freeze accordingly.
My machine freezes to a “soft serve” in about an hour.
When your ice cream is as fully frozen as it’s going to get in your ice cream maker, it will still be a little soft. Either enjoy it now as a soft-serve or put it in your freezer to harden
If it becomes too hard in your freezer to easily scoop, place the container on your counter for a few minutes to soften some.
A few FAQs
If you use canned peaches then use the peaches canned in their own juice. And you won’t need to soften the canned peaches in sugar. Just put the drained and sliced peaches to the blender along with the sugar and other ingredients.
Yes, if you don’t want to use amaretto then you can sub in 1/4 teaspoon of almond extract for each tablespoon of amaretto.
Understand though that the amaretto isn’t only used for flavoring but will prevent the non-dairy ice cream from becoming too icy. It will be fine though:)
Probably not. If this is a concern then sub in the almond extract (see above). Also, if you are serving this to others then you must disclose that it contains alcohol.
That would make it even creamier in my opinion! Also, it will add in more fat and calories. So adjust accordingly.
Yes – but I do like the results better with an ice cream maker. If you want to use the freezer method then follow the directions on this Orange Sorbet recipe.
Serving suggestions
Scoop and serve with sprinkles on top for an extra festive look!
I like to melt a little peach jam and drizzle on top as well.
Or, I think it would be pretty tasty with my Peach Butter (coming soon) drizzled on top. Or my Strawberry Topping.
This vegan ice cream can keep in your freezer tightly covered for a couple of weeks. Each serving size is one-half cup.
The printable recipe card for dairy-free Peaches and Cream Ice Cream
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Peaches and Cream Ice Cream with Coconut Milk, Dairy-Free
Equipment
- blender
- stove top
- ice cream maker
Ingredients
- 4 peaches with skins removed and cut into small pieces.
- ½ cup sugar
- 1 Tablespoon amaretto can sub in ¼ teaspoon almond extract
- 1½ teaspoons lemon juice
- pinch of salt
- 1 Tablespoon cornstarch
- 13.5 ounce coconut milk lite you will use the full can
- 3/4 cup coconut cream use the top solid layer from a can of full-fat coconut milk
Instructions
- Skin the peaches and cut them into small pieces. See the video in the blog post for a great peach skin hack.
- Put the skinned and cut peaches in a small container Add in the lemon juice, amaretto, sugar, and pinch of salt. . Give it a stir and cover tightly. Put it in the refrigerator for 2 hours or until the sugar has "melted" and the peaches have started to soften.
- Pour the peach/sugar mixture into a blender along with the cornstarch. Blend just until the cornstarch is well blended in. I like to leave some chunks of peaches in the mixture. You can blend until it's a fine puree if desired. Pour the blended peach mixture into a heavy-bottomed saucepan.
- You need two cans of coconut milk. One lite and one full-fat. Add the whole can of lite coconut milk to the peach mixture. Scoop out the top layer of cream from the can of full-fat coconut milk. You will need a total of 3/4 of coconut cream. If you don't have enough then make up the difference with a little bit of the coconut water left in the can. Stir together with the peach mixture.
- Bring to a gentle boil on med/high heat. This might take up to 10 minutes. You will need to stir the bottom of the pan to keep it from burning. Once it comes to a gentle boil, start timing one minute. Stir constantly. Your stirring might cause the boiling to stop. Just pause for a couple of seconds and then resume.
- Remove from heat, cover, and start the chilling process. If you try to make the ice cream in your ice maker with the hot mixture, it will not freeze well
- This mixture should be well chilled before you attempt to make ice cream. This will take about 6 hours in the refrigerator or 2 hours in your freezer. In addition, if your ice cream maker requires the inner cylinder or bucket to be chilled, please do it now.
- Pour the mixture into your ice cream maker and following the manufacturer's directions, freeze.
- Even after it is "frozen" it still is not fully frozen. It will be like a soft-serve. Eat it that way if that is what you choose. OR put into a container and freeze for a few more hours.
Loved this! The amaretto was a nice touch. I will be making this again. Thanks for sharing.
It’s our new favorite! Thanks a lot for sharing this amazing recipe! Tasted really delicious! Highly recommended! Will make this again for sure!
I’m so happy to hear you like it!
And I didn’t think it could get better than the peach sorbet! So creamy yet light and yummy!