Homemade peach ice cream using mostly coconut milk as the base. No egg yolks, only 4-ingredients and very quick to make
By Julia Mueller
I’m movin’ to the country, I’m gonna eat me a lot of peaches.
Kay, I’m not moving anywhere but I’ll eat a ripe peach any ol day. Peaches make me want to sing. About peaches.
If you’re going to sing about peaches, make it a song that’s on the Presidents of the United States of America end of the peach spectrum. Not the 112 end of the peach spectrum. Let’s not sing a song that makes us need to take a shower after we sing it.
If you know a peach song, sing it while you make Peach Coconut Ice Cream. Sing it while your ice cream maker churns (turns?) and then make a peach milkshake out of your peach ice cream. NOT to be confused with a peach smoothie. Peach smoothies are good, but they’re no peach milkshake.
- 2 cans full-fat coconut milk (13.6 ounces each)
- 1 cup half & half
- ½ cup cane sugar
- 6 large ripe peaches, pitted and quartered (I left the peels on)
- Heat coconut milk and cream on the stove over medium high in a saucepan until hot and barely bubbling (bring to a low boil). Add sugar; mix to dissolve. Remove from heat. Pour mixture into a blender along with the chopped peaches. Allow mixture to cool about 10 minutes before pouring mixture in a large container; refrigerate a few hours until cold.
- If using an ice cream maker, follow the instructions on your ice cream maker accordingly.
- You can also try this
- without an ice cream maker
- by putting the ice cream mixture in a freezer-safe container, placing it in the freezer and stirring with a spoon every hour for roughly 8 – 10 hours. If you try this without an ice cream maker the consistency will not be as creamy as you’d get when using an ice cream maker, but the ice cream will still be great.
- If you have leftovers in the freezer, thaw the ice cream at least 10 minutes before attempting to dig in because it will be much stiffer than store-bought ice cream.