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Roasted Peach Ice Cream

Tastes like summer.

Here’s one of the chillest desserts you’ll make without an ice cream machine. But achieving the best taste and texture requires a few things:

  • roasting the peaches first before adding to ice cream
  • using full fat coconut milk like this one
  • adding a small amount of starch (or even smaller bit of stabilizer like guar or xanthan)
  • cooling the heated mixture as quickly as possible

Doesn’t this recipe look heavy on the vanilla? It is. I like vanilla beans for the taste and look of the ice cream. But a little extract goes a long way toward a creamier bowl of bliss. Before wandering off, I wanted to mention something else about vanilla.

If you’ve ever gotten a good deal on bulk beans and some of those beans have turned dry and brittle? Rehydrate! Pour warm water (or any liquid you’d like to infuse) over beans. Cover and let stand until beans are soft, about 1 or 2 hours. Split pods open and use promptly. Or scrape pods and add agave nectar or corn syrup for homemade vanilla bean paste. Toss leftover beans (rinsed and blotted dry) into your sugar container for a sublime flavor boost anytime you bake.

Roasted Peach Ice Cream

about 2.5 cups

Easy vegan peach ice cream made without a machine. Roasted peaches, coconut milk, brown sugar, and vanilla intermingle for a perfect summer treat.

Ingredients

  • 2 peaches, cut into sections
  • 2 vanilla beans, split in half lengthwise
  • 1/2 cup coconut or raw sugar
  • 1 tablespoon arrowroot or cornstarch
  • 1/4 teaspoon salt
  • 1 13 oz. can coconut milk (full fat), room temperature
  • 2 teaspoons pure vanilla extract

Instructions

Preheat oven to 400 degrees. Slice peaches into wedges and bake for about 25 minutes. Let cool for a few minutes, then remove skins and chop into bite-sized pieces.

In a 1.5 quart microwave safe dish, combine seeds scraped from the vanilla beans, brown sugar, arrowroot or cornstarch, and salt. Whisk to combine thoroughly. Add coconut milk and blend well.

Place dish in microwave and cook uncovered for 1 minute 30 seconds on high (in a 1500 watt oven). Stir. Cook for another minute, until mixture has bubbled a bit. Cook time will vary depending on how powerful your microwave is. Stir in vanilla extract and roasted peach pieces.

For fastest freezing (and to minimize crystal formation), pour mixture into a 1 gallon heavy duty freezer bag and seal shut. Place bag inside an 8" x 8" pan and freeze. Give bag a squish every half hour to keep ice crystals from forming. Ice cream will be soft serve solid in about 2 hours.

http://freerangecookies.com/2013/08/04/roasted-peach-ice-cream/

Roasted peaches enhance the flavor and texture of ice cream.

Comments

  1. I love this recipe! Will try it out soon. Thank you!

  2. do you have to use vanilla beans? could you just use more vanilla extract?

  3. Eric Fish says:

    We don’t have a microwave. Is there a stovetop equivalent for this portion of the instructions?

    • Eric, I would cook it like a pudding. Bring mixture just to a boil, stirring occasionally. Then turn heat down to medium low and stir or whisk constantly until mixture is thickened, about 3-4 minutes.

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