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!
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
Ingredients
Peach Puree
- 2 Ripe Peaches, or more
- 1 Tb Coconut Oil
- 2 Tb Maple Syrup
Ice Cream Base
- 1/3 Cup Maple Syrup
- 1/4 tsp Cinnamon
- 1½ Cups Full Fat Coconut Milk *Refrigerate Over Night*, in the can
- 1½ Cups Vanilla or Plain Coconut Milk in the carton, I used Silk
Instructions
Peach Puree
- Preheat oven to 375°
- Remove peach pits and slice peaches. Transfer to a baking dish.
- Coat peaches with the coconut oil and maple syrup.
- Bake for 20-25 minutes.
- Transfer roasted peaches to a container and refrigerate for 4-6 hours or until fully cooled.
- Puree in blender, food processor or with an immersion blender.
Ice Cream
- Combine the coconut milks, maple syrup, cinnamon and peach puree.
- Place your desired ice cream container into the freezer. I use a loaf pan.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions.
- Once the mixture is frozen, transfer to the cold ice cream container. It will be the consistency of soft serve.
- Cover and freeze for at least 4 hours.
- This ice cream gets very solid when frozen. Remove from freezer 30 minutes before serving.
“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}. . .
I love a good party! I’ve been known to share my delicious creations at THESE awesome parties!
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Mel says
September 8, 2013 atNow that looks amazing! Coconut milk is yum vegan or not.
Nicole Harris says
September 11, 2013 atThanks Mel, I agree 🙂
tanya says
September 9, 2013 atLoving your ice creams Nicole!!!
Nicole Harris says
September 11, 2013 atThanks Tanya! Pretty soon I will need to start a new blog just for ice cream!
Jessica @ A Kitchen Addiction says
September 9, 2013 atLove roasted peaches! Get idea to combine them with maple!
Nicole Harris says
September 11, 2013 atYeah, the peaches and maple taste awesome together!
Emily Swezey says
September 11, 2013 atI’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!
Nicole Harris says
September 11, 2013 atThanks Emily! I hope you enjoy 🙂
Aras Androck says
September 15, 2013 atMy vegan wife would love this. Also, it looks really delicious.
Nicole Harris says
September 16, 2013 atThanks Aras! I hope your wife enjoys!
Gyuri says
September 27, 2013 atI’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
September 28, 2013 atThanks for the tip, Gyuri! I actually have some Xantham gum in my pantry. I’ll definitely give that a try next time!
Russell from Chasing Delicious says
August 12, 2014 atThis is my kind of ice cream! yum!
Nicole Harris says
August 14, 2014 atThanks Russell! Gotta love peach season!
Eric says
July 30, 2015 atI don’t have an ice cream machine to churn this mixture. Do you have an alternative suggestion? Also, could I substitute canola oil or maybe Earth Balance in place of coconut oil?
Nicole Harris says
August 1, 2015 atI have never tried to make this ice cream without a maker. But, you could definitely give it a try. It may end up much harder, so you could add some corn starch or xantham gum to smooth it out. You preferred oil should work fine.
Eric says
August 1, 2015 atThanks. I’ll try that 1/4 tsp cornstarch. All of my ice creams have basically been frozen bananas and then the other ingredients just processed. I loved the idea of fresh peaches and also roasted.Really looking forward to this.