Vegan Peach Ice Cream
Sweet peaches, rich coconut milk, aromatic maple, and heady bourbon mingle for a vegan, gluten-free, and refined sugar-free version of the Southern classic, peach ice cream.
Yield: servings
Ingredients
- ½ cup raw cashews , soaked in water at least 6 hours
- 2 cups ripe peaches , diced and divided
- 8 tablespoons real maple syrup , divided
- 1 tablespoon bourbon
- 1 14- ounce can full-fat coconut milk
- 1 teaspoon vanilla extract
- 3 tablespoons coconut oil
Instructions
- In a medium bowl, mix 2 cups peaches, 3 tablespoons maple syrup, and 1 tablespoon bourbon and let sit (macerate!) about 15 minutes.
- Remove 1/2 cup macerated peaches and set aside. Blend all remaining ingredients on medium speed until very, very smooth, a few minutes. Add in remaining 1/2 cup of peaches and pulse a couple times, leaving some chunks for texture.
Notes
Chill until very cold, then churn and freeze according to manufacturer's directions.
Nutrition
Serving Size: 10g | Calories: 215cal | Protein: 2g | Fat: 16g | Saturated Fat: 12g | Sodium: 8mg | Potassium: 231mg | Total Carbs: 17g | Fiber: 1g | Sugar: 13g | Net Carbs: 16g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg