No Churn Coconut Peach Ice Cream
This delicious coconut peach ice cream has all the fresh flavor of ripe summer peaches without an ice cream maker.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 1 quart 1x
Ingredients
Scale
- 4 large, ripe peaches (about 2 pounds) or 2 bags (16 ounces each) frozen sliced peaches
- 1 can (13 or 14 ounces) full fat coconut milk (I used Thai Kitchen)
- 1/3 cup agave syrup (or honey)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Peel and slice peaches, then freeze until firm, about 1 hour. If using purchased frozen, you can obviously skip this step.
- In the bowl of a food processor, blend together the coconut milk, agave syrup, lemon juice, vanilla and salt with the frozen peaches until creamy and smooth.
- Serve immediately soft-serve-style, or freeze covered until frozen solid, about 6 hours. To serve, allow ice cream to stand at room temperature for about 15 minutes before serving to be scoop-able.
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 9g
- Sodium: 7mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg