Vegan Peach Ice Cream
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).
How about some peach ice cream for breakfast?
Vegan Peach Ice Cream- a dairy-free frozen dessert recipe
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.
2 teaspoons organic virgin coconut oil (especially if the coconut milk is not full fat)
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.
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.
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.