Things only get sweeter from there. “You don’t need an ice cream maker or any fancy equipment for this,” Charles says. “A food processor or high-powered blender will do the job.” Equipment aside, the recipe requires only three ingredients, five minutes of your time, and an appetite for chilled treats.
Why we love this vegan peach ice cream recipe
Summer just might be the best time of year as far as seasonal fruit is concerned—and peaches definitely give credit to this claim. Aside from being tasty, juicy, and naturally sweet, they pack a mighty punch to protect your health.
According to a 2014 entry in the Journal of Clinical Biochemistry and Nutrition, fresh peach pulps and peels exhibit antioxidant and anti-inflammatory properties, in large part thanks to their high content of phenolic compounds and carotenoids. Among their key antioxidants are vitamin C (to bolster immune function) and vitamin A (crucial for healthy eyes and skin).
Per the USDA, a cup of sliced peaches packs nearly 300 milligrams of fluid-balancing potassium, thus contributing around 10 percent of the daily recommended intake of the mineral. Peaches also contain up to 85 to 89 percent water, so they can absolutely help quench your thirst from one scorching hot day to the next. In addition, a one-cup serving offers 2.3 grams of heart-healthy, digestion-friendly fiber.
Next up is full-fat coconut milk, which provides creamy consistency and sweet, nutty, decadent flavor. (In other words, it’s the ideal alt-milk to use for this vegan ice cream.) Similar to peaches, coconut milk offers antioxidants and potassium, with the electrolyte helping to keep dehydration at bay while boosting your energy in the face of sweltering summer heat.
Vanilla extract is the third ingredient in the lineup. A little goes a long way to add depth to the flavor of this peach ice cream. It, too, even has antioxidant activities and anti-inflammatory properties courtesy of vanillin—the primary molecule that lends vanilla extract its distant aroma and taste.
Tips to enjoy this vegan peach ice cream recipe to the fullest
- Make sure that your frozen peaches are ultra ripe so your ice cream is ultra sweet. When possible, chop ripe peaches and freeze them to include in your recipe. A frozen bag of peaches will also suffice—but fresh, unfrozen peaches are a no-go.
- If you want to make your peach ice cream a bit sweeter, add a tablespoon or two of maple syrup and pulse again to combine.
- Charles strongly suggests sticking to full-fat, additive-free coconut milk for optimal texture and taste.
- You can seal and store any leftovers in the freezer for two to three days. However, she notes that the consistency will change due to the coconut milk, so fresher is better.
Anti-inflammatory vegan peach ice cream recipe
Yields 2 servings
Ingredients
2 cups frozen ripe peaches
1/3 cup and 2 tbsp full-fat, additive-free coconut milk
1 tsp vanilla extract
- Place all ingredients into a food processor and pulse until combined, pausing intermittently to scrape down sides.
- Enjoy as soft serve or freeze for 30 minutes or more to achieve desired level of firmness. Top with whatever toppings your heart desires (we love roasted pecans and coconut chips).
