I s-cream! you s-cream! ...

Updated: Oct 18

A bowl of peach ice cream with half a vanilla bean pod on top photographed alongside full peaches

It hit me today that the end of summer is a lot closer than I think most of us would prefer! The end of summer means shorter days (light wise, not necessarily work wise), cooler nights, and fast approaching holidays. The end of summer also means, though, that some of our favorite fruits are at their peak, and it is still warm enough for a refreshing sweet treat!

Friends, I present to you a dairy-free, gluten-free, and refined-sugar free, yet BEYOND DELICIOUS summer peach ice cream recipe!

You will need:

A sauce pan


Ice cream maker

Tupperware container(s)

5-6 ripe peaches

2 cans full fat coconut milk

1 cup honey (you can sub maple syrup, coconut sugar, raw cane sugar, up to you!)

1 vanilla bean pod

2 tsp vanilla extract

1 tablespoon olive oil

Pinch of sea salt

Pit and slice up your ripe peaches. Put them in your saucepan and combine with the honey, vanilla bean pod (whole, as is), vanilla extract, olive oil and sea salt. Cover the mixture and bring it to a boil, stirring occasionally. Once it is boiling, drop the heat to low-medium and simmer the sweet mixture uncovered for about 30 minutes. Continue to stir occasionally. It will not be as thick as caramel, but you will start to see everything transform into the most beautiful peachy goo. And yes, your house will smell amazing!

When done simmering, let the mixture cool off for 10 or 15 minutes. While it's cooling, you can open up your cans of coconut milk and put them in the blender.

Add your peachy goo to the coconut milk and blend it all together on high for 2 minutes, till smooth.

Your ice cream mixture is still going to be quite warm, so the trick is to store the mixture in a large glass mason jar, or some sort of container, in the fridge overnight. Trust me on this one, patience is worth it! By letting the mixture stand refrigerated overnight, you're actually going to get a creamier, more delightful ice cream on the other side that won't go icey in the freezer. If you just can't wait overnight, I would recommend keeping the mix in the fridge for a minimum of 3 hours.

Okay, so it's the next day! You've been drooling over the smell in your house and just can't wait another second! That means it is time to take your ice cream mix out of the fridge and put it straight into your ice cream maker. I have an old one, that literally has one button, and I have to watch the time. So I let my ice cream maker go for about 30 minutes. Once your ice cream maker is done, pour that gorgeous peachy soft serve into a tupperware container, and then put it in the freezer to harden up a bit.

Then all you gotta do is take your ice cream scoop to it and serve!

And there you have it! An easy, dairy-free alternative for the end of your toasty summer! When you make this at home for yourself, please drop off any feedback, comments, or love.


xx Marika

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