I love ice cream in the summer. There’s nothing like that cool and creamy yumminess on a roasting hot summer day. I used to make ice cream and frozen yogurt all the time, but with Little Miss’ dairy allergy, I haven’t made ice cream in years. With summer coming up, I’m going back to using my awesome machine and making ice cream that is fun and also has ingredients I can pronounce in it.
With Memorial Day yesterday, I took my chance to start making good on my ice cream resolution. With the dairy allergy, I decided to make a dairy alternative ice cream. Have you ever had coconut milk ice cream? It is so good and creamy and delicious, and no, it doesn’t make everything taste like coconut. It’s lighter and more refreshing than regular ice cream, I think.
Peach Coconut Milk Ice Cream
2 cups coconut milk (the full fat will give you the creamiest results)
2 cups peaches – separated (it’s not peach season; I used good quality jarred peaches)
2 T brown sugar (yep, brown – yum)
1 t lemon juice
1/2 juice – not syrup – from the peaches, or simple syrup (equal parts water and sugar, boiled then cooled)
Before you start, ensure you have sufficiently chilled your bucket for your ice cream – assuming you’re using a machine that requires you to have a frozen bucket. Mine needs to be in the freezer overnight, and now that I’m making ice cream again, I’m keeping my buckets in the freezer permanently.
Place the coconut milk, 1 cup of the peaches, brown sugar, lemon juice, and peach juice into a blender. Blend on high for a minute or so until it’s completely incorporated. Add the remaining cup of peaches and blend on low for ten second, just until the peaches are chopped into bite size pieces. Honestly, this is one of those times when I fall in love with my Vita-Mix all over again.
Taste test the ice cream base – someone’s gotta! – and ensure that it’s too your liking. I don’t like my ice cream super sweet, so you may need to doctor it a bit to get it perfect for you. That isn’t to say that this isn’t sweet – it definitely is – but it isn’t syrupy.
Prepare your ice cream maker. You don’t want to take your bucket out of the freezer until this point, or it will start to melt. Carefully pour your base into your ice cream maker, and turn it on. Let it churn for 20-30 minutes. You don’t want it to go too long, but let it start to get a little solidified and have plenty of air incorporated.
Pour your almost ice cream into a container that you can seal and put in the freezer for two to three hours, and you’re ready to go. This ice cream does best when you let it warm up just a little bit by sitting out 10 to 15 minutes before serving. It will keep in the freezer, but it’s best in the first few days after you make it, but it’s good no matter what! We served this with fresh fruit atop it yesterday, and it was awesome.