*Pre time 15 minutes
- 3 pounds peaches 9 peaches
- 15 oz full-fat coconut cream separate solids and liquid (or use 1 cup homemade coconut cream)
- 1 cup cashew cream see below
- 2/3 cup sugar 137 g – white, coconut, brown, maple, or honey (not vegan) would work
- 1/2 tsp salt
- 1 vanilla pod
To make the cashew cream
- 2 cups cashews soaked (socking not necessary), ~250 g soaked, ~200 g raw dry (at least 1.5 cups raw dry)
- 1 cup water or the liquid from the coconut cream can
Step 1: Prepare the peach mixture
Wash and cut the peaches, removing the stones.
- Add all of the peaches in a large pan along with the sugar and a vanilla pod – first slice it in half lengthwise, scrape out the seeds, and then optionally add the entire pod, too.
Step 2: Prepare the cashew cream
If you haven’t already, prepare the cashew cream. To do this, first, soak the cashew nuts (Not necessary). You can do this for 30 minutes in boiling water or several hours (or overnight) in room temperature water. I tend to do this the night before, so they’re ready to go.
Blend the cashews with water (or the leftover liquid from the can of coconut milk after removing the thick cream).
Step 3: Blend the vegan peach ice cream Ingredients
Add all of the peach ice cream ingredients to your Nutramilk food processor and blend into a smooth puree. It will have a few small specs from the peach skins but should be nice and smooth (You can have a smoother mixture if you peel the peaches first, but the vegan peach ice cream color will be lighter).
When it’s fully blended, give the mixture a taste and adjust the sweetness.
Step 4: Freeze the peach ice cream
There are a couple of ways you can go about finishing off the peach ice cream:
Step 5: Freeze the peach ice cream
- Transfer the frozen peach ice-cream cubes to your Nutramilk food processor and blend into a soft, smooth consistency.
Serve immediately or, if it’s a little soft, place it in an ice-cream container in the freezer for a further 30-60 minutes and then top with toppings of your choice and enjoy!
How to Store:
- Enjoy this homemade peach ice cream within two weeks for the best flavor, though it should be fine for up to one month. Make sure to store it tightly covered to avoid the formation of ice crystals.
- Remove it from the freezer for 5-10 minutes before serving to scoop it out more easily.
- Keep the ratio: be careful with reducing and substituting ingredients in this peach ice cream recipe. The ratio used provides the best results, and we can’t guarantee super creamy results otherwise.
- Adding alcohol: be careful when experimenting with adding alcohol, as alcohol lowers the freezing point of ice cream and will yield creamier results in the correct ratio, but prevent the peach ice cream from freezing at all if too much is used!
- For even creamier, flavorful results: You can reduce the peach puree by ⅓-½ on the stovetop for a more concentrated flavor and less water content, i.e., creamier, richer homemade peach ice cream! If you plan on doing this, increase the amount of peaches (for example, use ⅓ extra if you plan to reduce by ⅓, so the final amount of puree is the same).
- The peach skins: you can make this recipe with or without the peach skins. When using organic peaches, I always include the skin – it’s extra nutrients and color and barely noticeable since it gets blended so finely. Though, of course, there will still be a few ‘specks of it in the peach ice cream. The color of your ice cream will also vary based on the peaches used and if skins are included.
- Chunky peach ice cream: if you want bigger chunks of peach in your ice cream, then hand mash a little of the peach pulp (skins not included) and fold it into the blended mixture.
- Using roasted peaches: if you roast your peaches before blending them, you’ll end up with more caramelized depth to the flavor.
Fill recipe and more tips here: https://www.alphafoodie.com/homemade-peach-ice-cream/