Peach season is in full swing so it’s no surprise that July 17 is National Peach Ice Cream Day. Since regular peach ice cream is challenging enough to find at the supermarket, finding vegan peach ice cream is next to impossible. (Small batch purveyors often distribute in local co-op or health food stores.) No need to fret, however, if you’ve got an ice cream maker and an abundance of peaches, you can whip up this vegan peach ice cream in 30 minutes or less.
Vegan Peach Ice Cream
Makes about 1-1/2 quarts
- 3 tablespoons arrowroot
- 3 tablespoons water
- 4 small ripe but firm peaches (the peaches should give when pressed, but not feel mushy)
- Juice of 1 small lemon
- 2 (15-ounce) cans coconut milk
- 1 cup vanilla soy creamer
- 1 cup granulated sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract
- Bring a large pot of water to a boil and add peaches. Blanch the peaches for 1 to 2 minutes then remove using a slotted spoon. Once peaches are cool enough to handle, peel off the skin, and dice. Transfer to a medium bowl and sprinkle with lemon juice, tossing to coat. Set aside. Once cool, cover with plastic wrap and refrigerate until ready to add to the ice cream.
- In a small bowl, whisk together arrowroot and water. Set aside.
- In a medium saucepan over medium-high heat, whisk together coconut milk, creamer, sugar, and salt. Bring to a vigorous simmer, stirring constantly, until mixture comes to a boil. Remove from heat and stir in the arrowroot mixture until ingredients are smooth.
- Transfer coconut milk mixture to a medium bowl and let cool to room temperature. Cover and refrigerate until cold or overnight. Stir in vanilla.
- Pour coconut milk mixture into your ice cream maker and freeze according to the manufacturer’s directions.
- Remove the paddle and stir in peaches. Serve immediately or scrape into a freezer-safe container and freeze for up to 1 month. To serve, let soften on the counter for 10 minutes.