Homemade Peach Ice Cream (Vegan Peach Ice Cream) by Alphafoodie

*Servings 15

*Calories: 185kcal

*Pre time 15 minutes

INGREDIENTS

• 3 pounds peaches 9 peaches
• 15 oz full-fat coconut cream separate solids and liquid (or use 1 cup homemade coconut cream)
• 1 cup cashew cream see below
• 2/3 cup sugar 137 g – white, coconut, brown, maple, or honey (not vegan) would work
• 1/2 tsp salt
• 1 vanilla pod

To make the cashew cream

• 2 cups cashews soaked (socking not necessary), ~250 g soaked, ~200 g raw dry (at least 1.5 cups raw dry)
• 1 cup water or the liquid from the coconut cream can

Toppings (optional)

INSTRUCTIONS

Step 1: Prepare the peach mixture

• Wash and cut the peaches, removing the stones.

• Add all of the peaches in a large pan along with the sugar and a vanilla pod – first slice it in half lengthwise, scrape out the seeds, and then optionally add the entire pod, too.

Step 2: Prepare the cashew cream

• If you haven’t already, prepare the cashew cream. To do this, first, soak the cashew nuts (Not necessary). You can do this for 30 minutes in boiling water or several hours (or overnight) in room temperature water. I tend to do this the night before, so they’re ready to go.
• Blend the cashews with water (or the leftover liquid from the can of coconut milk after removing the thick cream).

Step 3: Blend the vegan peach ice cream Ingredients

• Add all of the peach ice cream ingredients to your Nutramilk food processor and blend into a smooth puree. It will have a few small specs from the peach skins but should be nice and smooth (You can have a smoother mixture if you peel the peaches first, but the vegan peach ice cream color will be lighter).

• When it’s fully blended, give the mixture a taste and adjust the sweetness.

Step 4: Freeze the peach ice cream

NOTE:

• Keep the ratio: be careful with reducing and substituting ingredients in this peach ice cream recipe. The ratio used provides the best results, and we can’t guarantee super creamy results otherwise.
• Adding alcohol: be careful when experimenting with adding alcohol, as alcohol lowers the freezing point of ice cream and will yield creamier results in the correct ratio, but prevent the peach ice cream from freezing at all if too much is used!
• For even creamier, flavorful results: You can reduce the peach puree by ⅓-½ on the stovetop for a more concentrated flavor and less water content, i.e., creamier, richer homemade peach ice cream! If you plan on doing this, increase the amount of peaches (for example, use ⅓ extra if you plan to reduce by ⅓, so the final amount of puree is the same).
• The peach skins: you can make this recipe with or without the peach skins. When using organic peaches, I always include the skin – it’s extra nutrients and color and barely noticeable since it gets blended so finely. Though, of course, there will still be a few ‘specks of it in the peach ice cream. The color of your ice cream will also vary based on the peaches used and if skins are included.
• Chunky peach ice cream: if you want bigger chunks of peach in your ice cream, then hand mash a little of the peach pulp (skins not included) and fold it into the blended mixture.
• Using roasted peaches: if you roast your peaches before blending them, you’ll end up with more caramelized depth to the flavor.

Fill recipe and more tips here: https://www.alphafoodie.com/homemade-peach-ice-cream/