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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!
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Servings: 2
Calories: 331kcal
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.
Nutrition
Serving: 1g | Calories: 331kcal | Carbohydrates: 23g | Protein: 2g | Fat: 17g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Sodium: 15mg | Fiber: 1g | Sugar: 20g
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