A small gift for you this weekend. Some cool, frosty, non-dairy peachy goodness. A vegan ice cream recipe for the sticky dog days of late 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 speeds up and gets fluid as you get, um, shall we say, older. Seasoned.
One might even venture, weathered.
During your ritual morning walk your husband turns to you and mentions a moment from yesterday and the dirt path beneath you starts to swim (not that swimming surfaces are all that unusual out here in the shimmering southwest sun).
You ask, Wait. 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 cobalt sky. There are red and sienna stones beneath your feet. The same stones as yesterday, last week, last year.
That was last week, you offer gently, shaking your head in a spin cycle of empathy and disbelief and astonishment.
Dude, he says. Recalculating.
Tell me about it, you sigh.
Weeks morph into days.
How about some peach ice cream for breakfast?
How about some peach ice cream for breakfast?
Vegan Peach Ice Cream- a dairy-free frozen dessert recipe
By Karina Allrich
I prefer using coconut milk in my non-dairy ice cream recipes (rice or almond milk will not be quite as creamy). If you non-vegans can use dairy moo-cow milk, go right ahead. I'd use half milk and half cream. The higher the fat, the creamier the result. It's a treat after all.
I prefer using coconut milk in my non-dairy ice cream recipes (rice or almond milk will not be quite as creamy). If you non-vegans can use dairy moo-cow milk, go right ahead. I'd use half milk and half cream. The higher the fat, the creamier the result. 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 14-oz can coconut milk
2 teaspoons organic virgin coconut oil (especially if the coconut milk is not full fat)
2 teaspoons organic virgin coconut oil (especially if the coconut milk is not full fat)
1/2 to 3/4 cup organic light brown sugar
, to taste
, to taste
1 teaspoon bourbon vanilla
Instructions:
In a saucepan heat half the peaches (2 cups) with the coconut milk, coconut oil, and sugar until the peaches are softened and the sugar is melted (this takes less than five minutes). Remove from heat and cool.
In a saucepan heat half the peaches (2 cups) with the coconut milk, coconut oil, and sugar until the peaches are softened and the sugar is melted (this takes less than five minutes). Remove from heat and cool.
Pour the mixture into a blender and blend till smooth.
Combine the remaining peaches with the peach-coconut milk mixture. Add the vanilla. 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 a quart of peachy vegan ice cream.
Recipe Source: glutenfreegoddess.blogspot.com
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