fresh peach ice cream
We may be nearing the end of summertime, but the high temperatures still linger. While I sit in my house with the air conditioning blasting, I daydream of strolling along the beach. A refreshing breeze rustles through my hair as I collect sea glass. And after I gather my treasures, I wander to the nearest scoop shop and dig into a cool bowl of ice cream.
The ice cream I imagine is from peaches because we are at the height of peach season where I live. Sweet, juicy peaches are everywhere. So, although I am not near a sandy coast, I can still make the peach ice cream from my relaxing vision.
Making ice cream is not very difficult with the help of a machine. Creating a vegan version is also not that hard, especially after getting an inspiration from The Banana Diaries. In their recipe, vegan sweetened condensed milk is used instead of having to melt sugar into heavy cream. This means the ice cream base does not need heating thereby allowing for an almost instant dessert. Except when you have no oat milk sweetened condensed milk and have to make your own. But that is a recipe for another day.
Until next time, happy non-baking!
Fresh Peach Ice Cream
Equipment
- Ice Cream Maker
- Blender
Ingredients
- 3 medium peaches about 2.5 cups, skins and pits removed
- 1/2 cup vegan sweetened condensed milk cold
- 3/4 cup + 1 tablespoon plant-based heavy cream cold
- 1 tablespoon limoncello or peach brandy cold
Instructions
- Put your ice cream insert into the freezer per the manufacturer’s instructions; many require 24 hours in the freezer prior to making ice cream.
- Place the peaches in a high speed blender. Blend until you have a smooth puree. Add the sweetened condensed milk and cream and blend until smooth. Add limoncello (if your peaches are very sweet) or peach brandy (if your peaches are less sweet). Blend until well mixed.
- To make the ice cream, prepare in your ice cream maker according to the manufacturer’s instructions. Store in the freezer. Makes 1 quart.