Hey, my local friends!: I will be signing books at Choices Market in South Surrey on Saturday, 11th, at 1pm. Hope to see you there!
Every summer I’m anxious for the arrival of fresh, organic peaches. Often, I’m overzealous and buy them too early – when they are pricey, and lacking that natural juicy sweetness when harvested at the right time. But, there is that golden window in the summer… when organic peaches are abundant – and affordable! This is the time to stock up on these glorious stone fruits. White peaches are my all-time favorite, but you can use any variety of peach (or nectarine) in this recipe.
I first posted a photo for this ice-cream on my facebook page, just a week or two ago. So, for those of your anxiously waiting (and stocking up on those peaches)… now’s your time to indulge!
Cardamom-Scented Peach Ice Cream gluten-free, soy-free (RECIpage link)
1 cup cubed/sliced peaches or nectarines (see note)
1/2 cup frozen banana, in chunks
1 can coconut milk (regular, not lite)
1/2 cup soaked cashews (or 1/3 cup raw, unsoaked, see note)
3 – 4 tbsp coconut sugar (see note)
1/2 cup plain or vanilla nondairy milk
3 – 4 tbsp pure maple syrup (or agave nectar, see note)
couple pinches powdered stevia (optional, can add more sweetener, see note)
1/8 tsp sea salt
1/4 teaspoon (rounded) guar gum
1/8 tsp ground cardamom (if you love the flavor of cardamom, you can use a little more, up to about 1/4 tsp)
1/8 – 1/4 tsp pure almond extract (optional, but adds lovely light fruity essence)
Add-in (optional) 1/2 – 2/3 cup chopped peaches or nectarines (to add in at end of churning)
In a blender (I use a Blendtec), combine all the ingredients (except reserved 1/2 – 2/3 cup peaches) and puree until smooth, scraping down the sides of blender as needed (this may take a few minutes with a standard blender). Transfer the mixture to an ice-cream maker (follow the directions of the specific model, see note below), and churn until the mixture is of soft-serve consistency. Once ready, add reserved peaches (if using), and let churn through for another minute. Transfer to a container to store in the freezer.
Ice-Cream Maker Note: I am often asked which ice cream maker I use. I have the KitchenAid ice cream bowl attachment that works with the KitchenAid mixer. So, if you have a KitchenAid mixer, you can pick up this ice-cream bowl at a fairly reasonable price. I love this unit. It doesn’t take up much space (I store it in the freezer!), there are a couple of attachment paddles that are easy to use, and I’ve had my bowl for at least four years and it works beautifully.
Peach Note: Try to resist adding more peaches in the blended mixture. As irresistible as they are, adding too many to the blended mix will make your ice cream a little icy rather than creamy. That’s why I call for adding 1/2 – 2/3 cup of chopped peaches after – to add as chunks to the ice cream if you want that additional peachy flavor. If you don’t have ripe peaches, mangoes are a fine substitute!
Cashew Note: I have given the option to use soaked cashews as they will blend more smoothly if you don’t have a high-speed blender.
Sweetener Note: I typically use about 3 tbsp each of coconut sugar and maple syrup to this blend. Then, I add a pinch or two of stevia, as the ice cream is not excessively sweet with the amount of sweetener included. I like keeping the ice cream a lighter creamy color, so I opt for a pinch of stevia to bump up the sweetness. But, it’s up to you. You can certainly add the extra maple syrup and coconut sugar – it will darken the ice cream just slightly, but if you aren’t taking photos – no biggie! Also, the sweetness of your mix will depend on whether you are using vanilla non-dairy milk or plain (vanilla will be sweeter). So, taste your mix and adjust after blending. Note that the room-temperature mix will seem sweeter to the taste buds than when the mixture is actually frozen. So you may want to make your blended mixture just a touch sweeter so the final ice-cream product has just the right level of sweetness!
Note: Also try making my Chai Peanut Butter ice cream – it’s getting rave reviews from my readers!
Have you made ice-cream at home before? What is your favorite?
Just what my stressed out body needed tonight. Stop the world and let me rest. Hope the remnant that i put in tupperware was as good as my ‘shake’ before freezing! Thx, Dreena!
What can be substitued for the cashew? My son is allergic to nuts and peanuts.
Can you use another nut, like almonds? You could try using more coconut cream – taste will be slightly different, but still should work ok.
Kim Reid says
Hi Dreena, This looks fabby! Do you think that evaporated milk could replace coconut milk?? Coconut milk tends to give us heartburn!! I can’t wait to try this xx
this looks so refreshing and delicious. I have to try it asap!
I tried your recipe and its amazing its refreshing and people loving it. Thank you
Lovely to hear, thank you Doug.
you are such a life saver. my son has a birthday this weekend and as a single dad my talents in the kitchen are limited. I am so glad i found your recipe. I will definitely give it a try. Hope it will be delicious like yours.
Yummy yummy yummy.Thanks to you i will be the fav in my son’s kindergarten.
This is the best thing ever! So delicious. Thank you!
this is a dream come true! mama mia! looks yummyyyy
What is the measurement for a “can” of coconut milk? I’m confused because coconut water comes in cans where I live, not milk. Thanks! Excited to try this!!
Hi Tammi, it’s a standard size can, 14oz/398ml. Hope that clarifies things for you.
Hi Dreena! I have a question. Would this recipe still work if I made the ice-cream without guar gum? Sadly, it’s not available in Poland 🙁
Aleksandra, absolutely you can. The guar gum gives it just this slight ‘mallowy’ texture that you also get with commercial non-dairy ice creams – but, you can make it without and it will still be creamy, dreamy delicious!! 😀
Angela / Canned Time says
I’ve been looking for a good peach non dairy ice cream recipe, thanks. I’ll try this one tomorrow, hope it turns out creamy. I’ve had so many in the past that are more like Italian ice.
I now have 17lbs (7.7kg) of peaches after the peach farm yesterday! This is on my list! Ice cream maker is getting ready in the freezer. 🙂
Maria @ Little Miss Cornucopia says
You had me at cardamom-scented!! 🙂
Jennifer @ kidoing! says
Dreena, we made your strawberry ice cream from Let Them Eat Vegan last week and devoured it. You made our whole family so happy! It was decadent and so much better than the dairy ice cream we used to eat. I have a question about storing the ice cream. What do you put it in after “churning” it in the ice cream maker? I put it in a stainless steel mixing bowl and put that in the freezer, but there are probably better options. Thanks!
Jennifer @ kidoing! says
Oh, and I think this peach ice cream recipe is going to be next – maybe even tomorrow! 🙂
Wonderful to hear Jennifer!! I put the ice cream in smaller containers for the freezer. I have some 1-cup glass bowls with lids, so sometimes I use those. Other times I reuse containers – like the coconut yogurt containers – they aren’t too large, too small – just right! I like smaller portions, b/c then you can take out some to serve 1 or 2 people rather than the whole batch. That works well for us, if I’m taking some out for ice cream cones, or just want a small amount myself. 😉
Debby Sunshine says
This is genius! Is it hard to find coconut sugar?
Debbie, it’s pretty available now – most health-food/whole-foods stores, and I’ve even found it in department-type stores (winners/homesense here in Canada). Also available on amazon, I added that link in my post if you want to check out the brands/prices. 🙂
The ice cream looks delicious!!
I made your Brazil nut pesto recipe last night for dinner. It was incredible! Thank you for such wonderful and tasty recipes! I also wrote a review on Amazon for your book let them eat vegan 🙂 love the book and your genuine passion for veganism!
Oh YAY Tiffany! I have such a love for pesto, I just brought home 3 bags of basil from the farmers’ market – made one double batch of my Lemony Cashew Basil Pesto (ed&bv), and plan to make few more batches (prob the brazil nut recipe!) today or tomorrow. I’m so pleased you loved it! Brazil nuts are really under-utilized, and they give a good dose of selenium. And, *thank you*, so much, for adding an amazon review. Every review helps! 🙂 Keep on cooking.
Caity @ Moi Contre La Vie says
I cannot WAIT to try this! I can’t stop being stone fruit and I’m thrilled to find a fun new recipe to incorporate them. Plus, ice cream = WIN! 🙂
I will make this. I love the peanut butter chai, and the vanilla hazelnut ice cream. I bought the kitchen aid attachment. It is easy to use. On a side note, I made the chocolate gogi, macadamia rice crisps yesterday. Yummy
Wonderful Sibyl! Thank you – glad you are enjoying the KitchenAid attachment – and of course the recipes!!
Made your Macadamia nut ice cream this morning. AWESOME! Being a virgin DIY ice cream maker, I have to say this is my fave, for now…….. 🙂
Terrific, Amber! It’s fun making your own, right? And, less expensive too! You have soooo many more ice cream delights waiting for you. 🙂 (I love that mac one too myself!)
Shelly Detken says
Making this!!! Thanks Dreena 🙂
Excellent! You’re welcome, Shelly!
hit a sweet spot with that one Melissa?? 😉