Why is summer ending? I am really not ready for this. So, instead I will ignore the cooler mornings and shorter evenings and focus on what's makes me happy. Peach season! This ice cream is seriously amazing, you will NOT miss dairy ice cream after making this!
Ice cream:
- 2 cans full fat coconut milk
- ½ cup organic cane sugar
- 1 tsp vanilla
- Pinch of sea salt
- 1 cup fresh chopped peaches
Peach Pie Sauce:
- 1 cup fresh chopped peaches
- 1 tsp cinnamon
- 2 Tbsp maple sugar (or maple syrup or cane sugar)
- Pinch of salt
- ¼ cup-½ cup water (start with ¼ and add more if you feel the peaches are sticking to the pan)
The Process:
For the milkshake base:
Add coconut milk, sugar, vanilla and salt to a blender. Blend on high for about 2 minutes until smooth.
Prepare your ice cream maker according to manufacturer directions. Add coconut milk mixture to ice cream machine and let it churn for about 30-45 minutes, or until you get the consistency of soft serve ice cream, or a really thick milkshake.
At this point, you can add 1 cup of your fresh peaches and let it all churn together for another 5 minutes.
For the Peach Pie Sauce:
While your ice cream is churning, add all peach pie sauce ingredients to a saucepan and cook on medium for about 7 minutes, until a nice thick sauce has been made. Stirring and smashing the peaches slightly along the way.
Once sauce is thick, pour into a glass bowl and store in the fridge to cool.
Once your ice cream is done churning, scoop some peach pie sauce in the bottom of your glass, add the ice cream and drizzle more sauce on top.
The ice cream is best eaten that day, but you can always store it in the freezer for up to several weeks, however, the consistency will change. Enjoy!
