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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.
Course Dessert
Cuisine American
Keyword desserts, pecah ice cream, vegan
Prep Time 15 minutes
Total Time 15 minutes
Servings 10 servings
Calories 215kcal
Author Cheryl Malik


  • 1/2 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


  • 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.


Chill until very cold, then churn and freeze according to manufacturer's directions.


Serving: 10g | Calories: 215kcal | Carbohydrates: 17g | Protein: 2g | Fat: 16g | Saturated Fat: 12g | Sodium: 8mg | Potassium: 231mg | Fiber: 1g | Sugar: 13g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg | Net Carbs: 16g