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!