It's peach season! For those of you that frequent your local farmer's markets, peaches are aplenty! Here in Colorado we are lucky to have access to Pallisade Peaches from Pallisade, CO, but this recipe will be delicious with any fresh peaches!!
As a kid I always loved nectarines far more than peaches, maybe it was the fuzz factor. I haven't really had peaches very often lately, but as I was cutting them up I found myself stealing a slice from each peach and really enjoying it!! They tend to be a bit mushier than nectarines, but mushy and fuzz aside, they are delicious!
I wanted to do something different than just plain peach ice cream. After creating the Roasted Strawberry Vinaigrette Recipe, I got the idea to roast the peaches with a bit of cinnamon. The outcome...DELICIOUS as my grandmother said numerous times. I hope you like it as much as my family did!!
Recipe: Dairy Free Roasted Peach Ice Cream
- 1 1/2 cups fresh ripe peaches, diced (about 5)
- 1 tsp cinnamon (or more if you want)
- 2 cans full fat coconut milk
- 4 egg yolks*
- 1 tbsp vanilla
- 1/4 - 1/2 cup sweetener (I used 1/2 cup of Swerve* for lower sugar option, plus 1 tbsp coconut palm sugar)
- Combine the diced peaches and cinnamon in a bowl and mix to coat the peaches
- Place the peaches single layer on a parchment lined cookie sheet and bake at 400 for 20 minutes
- In a blender, combine the milk, egg yolks, vanilla and sweetener and 1/4 cup of the roasted peaches and blend until smooth
- Transfer the the mixture to a bowl and let cool in the refrigerator or freezer for a couple hours. Skip this step if coconut milk was in the frig before hand
- Transfer mixture to an ice cream maker (I use the Cuisinart Ice Cream Maker) and follow it's directions
- Once ice cream is starting to freeze, add in the remaining peaches
*I use raw pastured yolks and have no problem eating them raw. If you do not want to do that, follow the directions for my Dairy Free Vanilla Bean Ice Cream on how to "cook" them first. The mixture will be warm so make sure you cool it in the frig or freezer for a while before you run it through the ice cream maker or it will never harden!
*If going the low sugar route, note that the erythritol in Swerve hardens the ice cream completely if frozen over night. You will need to transfer ice cream from the freezer to the frig about 30-60 minutes before you want to enjoy it.
This does not have to be done in an ice cream maker. Simply place the mixture from the blender into a container (I often times see a bread pan used) without the additional peaches and freeze. After a few hours when it has the chance to harden a bit, add in the remaining peaches. If you add them when it's still a liquid, they will all just fall to the bottom.
I have been making so much ice cream that I have cans of coconut milk in my refrigerator now so the mixture is cool to begin with. If the mixture is room temperature, it will never freeze in the ice cream maker. You can simply place the mixture in the frig or freezer to cool it off. I don't want to wait those extra hours for my ice cream to be done!!!
If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount. Swerve is my favorite sugar replacement. It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.
If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases. It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard. This allows me to continue making and testing recipes for free. Thanks so much!!