Beat the summer heat with this super easy, 6-ingredient, no-churn Vegan Peach Ice Cream! Full of fresh peaches and a dash of cinnamon, this recipe is an ultra refreshing treat without being too sweet!
While I've never had a huge sweet tooth, I've always loved peach-flavored anything. Summertime in the southeast US can bring some really ripe, juicy peaches. They're so good that it would be a crime to not use them in any way possible!
This recipe is only 6 ingredients total, involves no churning or special ice cream machine. All you'll have to do is chop up some ripe peaches, mix together ingredients, and pop it all in the freezer!
Why you'll love this recipe
- Refreshing Treat - This dessert has it all! Fresh juicy peaches, non-dairy, sweet cinnamon, and not overpowering!
- Simple and Easy - Since there is no churning required in this recipe, it couldn't be more simple and easy. Anyone can make this!
- Seasonal Fruit - Using fresh, ripe, juicy peaches makes this recipe undeniably good!
What you need for this recipe
Ingredients and Substitutions:
- Coconut Cream - Use unsweetened canned coconut cream. This is NOT the same as cream of coconut or coconut milk! Find it in the canned or international section of your grocery store.
- Brown Sugar - Coconut sugar or white sugar can be substituted.
- Cinnamon - Ground cinnamon powder.
- Vanilla Paste - I like to use vanilla bean paste, but vanilla extract works just as well!
- Almond Milk - Any unsweetened non-dairy milk will work!
- Peaches - Use the ripest, juiciest peaches you can find!
Equipment:
How to make this recipe
Step 1: Make the ice cream base
Start by placing your mixing bowl in the freezer while you prepare ingredients.
Remove the bowl from the freezer. Open the cans of coconut cream and use a spoon to scoop the cream out and into the bowl. Do not dump the cans into the mixing bowl. There is excess liquid at the bottom that you don't want to add.
Use a hand mixer to thoroughly beat the coconut cream until it forms a whipped texture.
Once whipped, add to the bowl the vanilla paste or extract, the almond milk, brown sugar, and cinnamon.
Use the hand mixer again to thoroughly combine these.
Step 2: Freeze
Finely dice the peeled and pitted peaches and add them to the ice cream base.
Using a spoon or rubber spatula, gently fold them into the base so that they are fully incorporated.
Using a loaf pan or other pan to freeze, pour the mixture into the pan. Use the rubber spatula to scrape the bowl and get all of it into the pan.
Place the pan in the freezer for 1-2 hours.
The deeper the loaf pan, the longer it will take to freeze.
Step 3: Finishing touches
Once the ice cream is frozen through, remove it from the freezer.
Use an ice cream scoop to scoop it out into a bowl or onto a cone.
Serve cold and enjoy!
Expert Tips
- Add any extras in that you like! The best thing about this recipe is that it is super easy to throw in other fruits and flavors! I think basil or raspberries would be a great addition. Consider adding 1-2 ounces of bourbon for a spiked treat (21+ only)!
- Occasionally, your can of coconut cream may be a "dud." This means that instead of being thick coconut cream, you get a more milky consistency. If this happens, don't worry too much. It may impact the texture slightly, so just be more careful when freezing because it will freeze more solidly.
- If you like a sweeter ice cream, try doubling the sugar or adding some maple syrup or agave.
Recipe FAQs
Yes! If using frozen peaches instead of fresh, let them partially thaw, then chop or mash them a bit so that the peach flavor is still incorporated.
If stored in the freezer (covered), it should last up to 1 month! Allow it to partially thaw before scooping if frozen all the way through.
Yes! Adding other fruits to this recipe will only enhance the flavors! I recommend berries that go well with peaches, such as raspberries and blackberries.
If you enjoyed this recipe, you may also like:
Bourbon Mint Julep Ice Cream (Vegan)
No-Churn Vegan Peach Ice Cream
Equipment
- Large Mixing Bowl
- Knife
- Cutting Board
- Rubber Spatula
- Hand Mixer
- Loaf Baking Pan
Ingredients
- 2 15 ounce cans Coconut cream
- 1 tablespoon Vanilla paste or extract
- 1 teaspoon Ground cinnamon
- 3 tbsps Brown sugar
- ¼ cup Almond milk unsweetened
- 3 whole Peaches peeled, pitted, diced
Instructions
- Start by placing your mixing bowl in the freezer while you prepare ingredients.
- First, rinse the peaches under cool water to remove any dirt.
- Cut each peach in half to remove the pit
- Then, peel the skin off of the peaches and dice them finely with a knife
- Remove the bowl from the freezer.
- Open the cans of coconut cream and use a spoon to scoop the cream out and into the bowl. Do not dump the cans into the mixing bowl. There is excess liquid at the bottom that you don't want to add.
- Use a hand mixer to thoroughly beat the coconut cream until it forms a whipped texture.
- Once whipped, add to the bowl the vanilla paste or extract, the almond milk, brown sugar, and cinnamon.
- Use the hand mixer again to thoroughly combine these.
- Add the diced peaches to the mixture.
- Using a spoon or rubber spatula, gently fold them into the base so that they are fully incorporated.
- Using a loaf pan or other pan to freeze, pour the mixture into the pan. Use the rubber spatula to scrape the bowl and get all of it into the pan.
- Place the pan in the freezer for 1-2 hours.
- The deeper the loaf pan, the longer it will take to freeze.
- Once the ice cream is frozen through, remove it from the freezer.
- Use an ice cream scoop to scoop it out into a bowl or onto a cone.
- Serve cold and enjoy!
Notes
- Add any extras in that you like! The best thing about this recipe is that it is super easy to throw in other fruits and flavors! I think basil or raspberries would be a great addition. Consider adding 1-2 ounces of bourbon for a spiked treat (21+ only)!
- Occasionally, your can of coconut cream may be a "dud." This means that instead of being thick coconut cream, you get a more milky consistency. If this happens, don't worry too much. It may impact the texture slightly, so just be more careful when freezing because it will freeze more solidly.
- If you like a sweeter ice cream, try doubling the sugar or adding some maple syrup or agave.
- Nutrition Information is for 1 full-size serving, which is ⅙th of this recipe.
- Calories: 327 cal
- Total Fat: 26.3 grams
- Total Carb: 17.4 grams
- Protein: .7 gram
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