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 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.
This peach ice cream recipe requires hardly any effort to make! No egg tempering required! The result is the freshest tasting fruit based ice cream that is perfectly sweet and creamy.
Simply heat up the coconut milk to dissolve the cane sugar, allow it to cool, then blend all of the ingredients together. Just like a sweet, delicious peach smoothie.
Once you cool the ice cream base, you can churn it in your ice cream maker. After the ice cream has finished churning, you can serve it immediately for a soft serve consistency, or freeze it for at least 2 hours for an actual ice cream consistency.
Peach Coconut Ice Cream
- 2 (14-ounce) cans full-fat canned coconut milk*
- 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.
Depending on the size of your peaches, this makes between 7 and 8 cups of ice cream base (65 + fluid ounces…go big or go home…sing a song about peaches). Makes 2 to 3 batches of ice cream if you’re using a standard-sized ice cream maker.