Homemade Peach Ice Cream (refined sugar and dairy free)
Maine is not the best place to grow peaches because of its brutal winters, but despite that, Dale and I made our best effort to grow our own peach tree at our house. For the first four years of its life, the buds were killed off by a late spring frost, and we did not produce a single peach. However, on year five, we had a wonderful harvest of peaches, and we had more than we knew what to do with! This turned into a week-long festivity of peach cobbler, peach pie, and…. peach ice cream! This ice cream is dairy free and free of refined sugars. It gets its creaminess from coconut milk and sweetness from the peaches and a little bit of maple syrup. This recipe requires an ice cream maker such as this one (see note below about freezing the bowl of the ice cream maker for 24 hours before using).
Ingredients:
3 peaches
14 oz can of reduced-fat coconut milk
¼ cup maple syrup (may use a little less if desired)
1 tsp lemon juice
½ tsp salt
Instructions:
VERY IMPORTANT: You must freeze the bowl of your ice cream maker for at least 24 hours before making any ice cream. I also freeze the plastic stirring device. When you place these in the freezer, I would recommend keeping them in a plastic bag to avoid accumulating any frozen condensation that may dilute your ice cream.
Mix all ingredients together in a blender until smooth.
Start the ice cream maker, and pour the ingredients into the ice cream maker as it is spinning. Let this churn for 20-25 minutes, or longer if needed. The consistency is better when served immediately, but you may place any leftovers in the freezer.
