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.
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.
1. Skim one-half cup of coconut cream from the top of a can of coconut milk. I used full-fat coconut milk for a richer flavor and texture I add and mix directly into a 2-cup measuring cup.
2. 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.
3. 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.