Peaches and Cream Ice Cream with Coconut Milk, Dairy-Free
Servings: 6
Calories: 269kcal
Sweet and juicy, this dairy-free peaches and cream ice cream with coconut milk is made from canned coconut milk, fresh peaches, and a hint of amaretto for a summery-fresh flavor that will bring back the memories of a summer day.
Print Recipe
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.
Notes
Make sure you understand the directions of your ice cream maker. Some require freezing the cylinder/bucket before using. My Cuisinart compressor ice cream maker does not.
The serving size is 1/2 cup which isn't much - though it's pretty rich. If your serving size is larger then adjust the nutrition information accordingly.
The prep time includes cooling time.
The hardening time is optional and not included in the total time.
Nutrition
Serving: 0.5cup | Calories: 269kcal | Carbohydrates: 32g | Protein: 2g | Fat: 15g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 55mg | Potassium: 290mg | Fiber: 2g | Sugar: 26g | Vitamin A: 326IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 1mg