I am really happy today because Angel and I booked a hotel room at a resort in Orlando for the day on Saturday. We’re going to go to IKEA and the mall and relax and reconnect with each other since we’ve been so busy (well, since Angel has been so busy…but I’m glad work is going well!). I hope it doesn’t rain, but I don’t really care if it does, I’m just happy to get to spend that much time with him! Woo hoo!
So, this recipe is easy and I love that you can make it with or without the ice cream maker. Let me tell you, I got this SERIOUSLY Cheap-O Ice Cream Maker from walmart (yes, WALMART…you heard me) just to see how bad it was and it actually makes darn good ice cream. This recipe is literally a “throw it in and leave it” type of recipe. AND this is vegan. As usual, using fresh ingredients is key – no I would not use dried herbs, or even think about it. Hope you enjoy!
Peach Ice Cream
1 (14oz) can Coconut Milk
¼ cup Honey
1 tsp Lemon Juice
½ tsp Sea Salt
* 1/8 tsp Almond Extract
* 2 Basil or Mint Leaves
* Toasted Almond Slices
Remove the skins and pit from the peaches. I like to wear gloves and just smush them in my hands and put them directly into the ice cream maker.
Add the coconut milk, honey, lemon juice, sea salt and almond extract to a blender and blend until smooth. Add this to the peaches.
*If you are going to use the herbs, mince them first, then throw them in with the rest of the ingredients. If you blend them, it will still taste good, but it may make your ice cream look greenish. Crush and toss in the almonds if using.
Make the ice cream according to the instructions OR put all ingredients in a plastic bag and zip it shut. Then put that bag in another bag that has ice and rock salt in it. Shake the bag until ice cream forms (usually about 15 minutes).
I like to drizzle a little honey on the top and garnish with a mint or basil leaf.
In the mood for peaches? Try our Salmon with Basil Peach Habanero Sauce!