Vegan Peach Ice Scream

Refreshing peachy ice cream- and it's dairy-free.

Cool non-dairy peachy goodness. A vegan ice cream recipe for the dog days of summer. Wait. Is it August already? Good goddess, the summer is careening by. It's true what they say about the concept of time. It changes as you get, um, older. During your ritual morning walk your husband turns to you and mentions a moment from yesterday and you become confused (not that confusion is all that unusual around here).

You ask, Was that yesterday? And he thinks a minute. Wait, he says. Friday? You hear the brittle dryness of the desert wind. The roar of the loud blue sky. There are stones beneath your feet. The same stones as yesterday, last week, last month.

That was last week, you offer, shaking your head in a spin cycle of empathy and disbelief and astonishment. Dude, he says. Tell me about it, you sigh.

How about some peach ice cream for breakfast?

Vegan Peach Ice Scream- a dairy-free frozen dessert recipe

I prefer using hemp milk in my non-dairy ice cream recipes- but if you prefer an alternative milk it will work in this recipe (note it will not be quite as creamy). If you can use the standard moo-cow milk, go right ahead. I'd use half milk and half cream. It's a treat after all.

You'll need:

About 4 cups of peaches, peeled and cut up into pieces and divided in half
1 cup Hemp Dream gluten-free vanilla hemp milk or your favorite non-dairy alternative
1/2 to 3/4 cup organic raw or light brown sugar, to taste
1 teaspoon bourbon vanilla
1 teaspoon light rum

In a saucepan heat half the peaches (2 cups) with the hemp milk and sugar until the peaches are softened and the sugar is melted (this takes less than five minutes). Remove from heat and allow it to cool for ten minutes or so.

Pour the mixture into a large deep sided bowl. Using an immersion blender, blend the peach-hemp milk mixture. You can also pour the mixture into a counter-top blender and blend till smooth.

Combine the remaining peaches with the peach-hemp mixture. Add the vanilla and rum. Stir and cover. Refrigerate for two hours or so- until the mixture is cold.

Churn the peach mixture in your favorite ice cream maker, as per manufacturer's instructions.

Or pour the mixture into a freezable container and freeze; check every 15 to 20 minutes or so and stir the mixture to keep ice crystals from forming.

Makes roughly a quart of non-dairy ice cream yumminess.

More vegan ice cream recipes:

Banana Lime Ice Scream
Vegan Strawberry Chocolate Chip Sherbet