Roasted Peach Vegan Ice Cream

This Roasted Peach Vegan Ice Cream is made dairy-free but does not sacrifice any flavor.  It is also made without refined sugar … Pure Deliciousness! 

Roasted Peach Vegan Ice Cream {dairy-free vegan} ::: wonkywonderful.com

I have been wanting to attempt a vegan ice cream just to see if it would be as rich and flavorful as regular ice cream.  The flavor of this Roasted Peach Vegan Ice Cream is definitely there.  While the vegan ice cream comes close to being as creamy as regular ice cream, it is lacking that silky texture.

I created my version of a vegan half & half using Full Fat Coconut Milk (from a can) and Coconut Milk (from a carton).  The coconut flavor is in the background but the roasted peaches and cinnamon are definitely the stars.  I think that I will use twice as many peaches next time to make the ice cream extra peachy.

So don’t let the whole “vegan” label scare you off.  You don’t have to be an official member of the vegan club to enjoy this ice cream.  I think it is fun to try things that are totally different from my usual routine . . . and ice cream made without cream, milk and sugar is definitely a step off of my regular path!

Roasted Peach Vegan Ice Cream {dairy-free vegan} ::: wonkywonderful.com

 

Roasted Peach Vegan Ice Cream
Write a review
Print
Peach Puree
  1. 2 Ripe Peaches (or more)
  2. 1 Tb Coconut Oil
  3. 2 Tb Maple Syrup
Ice Cream Base
  1. 1/3 Cup Maple Syrup
  2. 1/4 tsp Cinnamon
  3. 1½ Cups Full Fat Coconut Milk (in the can) *Refrigerate Over Night*
  4. 1½ Cups Vanilla or Plain Coconut Milk in the carton (I used Silk)
Peach Puree
  1. Preheat oven to 375°
  2. Remove peach pits and slice peaches. Transfer to a baking dish.
  3. Coat peaches with the coconut oil and maple syrup.
  4. Bake for 20-25 minutes.
  5. Transfer roasted peaches to a container and refrigerate for 4-6 hours or until fully cooled.
  6. Puree in blender, food processor or with an immersion blender.
Ice Cream
  1. Combine the coconut milks, maple syrup, cinnamon and peach puree.
  2. Place your desired ice cream container into the freezer. I use a loaf pan.
  3. Churn the mixture in an ice cream maker according to the manufacturer's instructions.
  4. Once the mixture is frozen, transfer to the cold ice cream container. It will be the consistency of soft serve.
  5. Cover and freeze for at least 4 hours.
  6. This ice cream gets very solid when frozen. Remove from freezer 30 minutes before serving.
WonkyWonderful http://wonkywonderful.com/

“I try to only eat animals that are vegan. I’m probably the opposite of a vegan.”     – Jim Gaffigan

 

More Ice Cream For Your Cone {these are Not vegan}. . . 

Fresh Fig Ice Cream

Fresh Fig Ice Cream Recipe ::: wonkywonderful.com

Honey Ricotta Ice Cream

Honey Ricotta Ice Cream ::: wonkywonderful.com

Lemon Poppy Seed Ice Cream

Easy Lemon Poppy Seed Ice Cream - No Machine Needed ::: wonkywonderful.com

  

I love a good party!  I’ve been known to share my delicious creations at THESE awesome parties!

 


Comments

  1. Now that looks amazing! Coconut milk is yum vegan or not.

  2. Loving your ice creams Nicole!!!

  3. Love roasted peaches! Get idea to combine them with maple!

  4. I’m by no means a vegan but I cook and eat tons of stuff that would fall in the “vegan” category and this sounds awesome, will be trying!

  5. My vegan wife would love this. Also, it looks really delicious.

  6. I’ve been making vegan ice cream similarly. To get that extra smoothness, you can add a tiny bit (about 1/4tsp) of Xanthan gum which will help prevent ice crystals from forming. Just don’t add too much because you’ll get a chewy ice cream instead!

    • Nicole Harris says:

      Thanks for the tip, Gyuri! I actually have some Xantham gum in my pantry. I’ll definitely give that a try next time!

  7. This is my kind of ice cream! yum!

Speak Your Mind

*