This coconut peach ice cream recipe is the kind of recipe you’ll want on repeat from July through early September while the fruit is at its sweetest, and since it’s completely dairy-free, it works for pretty much everyone.
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Why You’ll Love This Peach Ice Cream
- Ready in one blend. No cooking a custard on the stove, just blend everything and churn.
- Naturally dairy-free. Coconut cream replaces dairy and there are no eggs either.
- Bright, fresh peach flavor. The peaches go in raw, so this tastes like a fresh peach ice cream rather than a cooked fruit one.
- Flexible method. Works beautifully in an ice cream maker, with a no-machine option included if you don’t have one.
Ingredients for Coconut Peach Ice Cream Recipe
This is a short ingredient list. Ripe peaches bring the fruit flavor and natural sweetness, while cold coconut cream takes over the job dairy usually does, keeping everything rich and scoopable without milk or cream. Maple syrup adds a little extra sweetness, and a splash of lemon juice keeps the peach flavor bright instead of flat.
- Yellow peaches
- Coconut cream (22% fat)
- Maple syrup
- Lemon juice
See the recipe card below for exact quantities.
Substitutions & Variations
- Fruit swap: Try ripe nectarines or mangoes in place of the peaches for a different take on this peach coconut ice cream base.
- Frozen peaches: Swap in frozen, slightly thawed peaches when fresh ones are out of season.
- Sweetener swap: Honey or coconut sugar syrup both work in place of maple syrup.
- Mix-ins: Fold in toasted coconut flakes right after churning.
This recipe has not been tested with all substitutions.
How To Make Coconut Peach Ice Cream
- Step 1: Peel and dice the peaches, then add them to a blender with the coconut cream, maple syrup and lemon juice.
- Step 2: Blend until completely smooth.
- Step 3: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, until it thickens to a soft-serve texture.
- Step 4: Serve right away for soft serve, or freeze for about 2 hours for a firmer, scoopable ice cream.
If your ice cream maker needs its bowl frozen ahead of time, take care of that a day before you plan to churn.
Expert Tips
- Pre-freeze the bowl if your machine calls for it. Most non-compressor ice cream makers need at least 24 hours in the freezer before you can churn.
- Use cold coconut cream straight from the fridge. It churns faster and helps keep ice crystals small.
- Choose ripe, sweet peaches. Since they go in raw, the flavor of the ice cream depends entirely on how good the fruit is.
- Don’t skip the 2 hour freeze if you want a firm, scoopable texture. Straight out of the machine, this is closer to soft serve.
- Let it sit out for a few minutes before scooping. Coconut cream has more water in it than dairy cream, so this freezes harder and needs a short rest to soften.
How to Store Homemade Peach Ice Cream
- Freezer Storage: Transfer the finished ice cream to an airtight, freezer-safe container. It keeps well for about 1-2 weeks for the best texture and flavor.
- Serving Tip Let the ice cream sit at room temperature for about 10 to 15 minutes before scooping. Since coconut cream has more water content than dairy cream, this ice cream freezes a bit harder and a short rest makes it much easier to scoop.
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FAQ
Yes. Freeze the diced peaches ahead of time and make sure your coconut cream is well chilled, then blend everything together until creamy. I haven’t tested this version as extensively myself, but it’s a solid option if you don’t have a machine. It can turn out a little icier than the churned version.
Yes. Coconut cream takes the place of dairy entirely, and there are no eggs in this recipe either.
You can, though fresh, ripe peaches will give you the brightest flavor. If using frozen, let them thaw slightly before blending.
Did you make this recipe?
If you make this coconut peach ice cream, leave a star rating and let me know how it turned out in the comments. And if you share it on Instagram, don’t forget to tag meĀ @your_kitchen_labĀ so I can see your creations.
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Coconut Peach Ice Cream
Ingredients
Equipment
Method
- Peel, pit, and dice the peaches, then add them to a blender with the coconut cream, maple syrup and lemon juice.
- Blend on high speed until completely smooth, scraping down the sides if needed.
- If your ice cream maker requires a pre-frozen bowl, make sure it has been in the freezer for at least 24 hours before you start.
- Pour the mixture into the ice cream maker and churn until it thickens to a soft-serve consistency, usually 20 to 25 minutes depending on your machine.
- Serve immediately for soft serve, or transfer to a freezer-safe container and freeze for at least 2 hours for a firmer texture.
- Let it sit at room temperature for 10 to 15 minutes before scooping if serving straight from the freezer.
Video
Notes
- No ice cream maker? Freeze the diced peaches ahead of time and chill the coconut cream well, then blend everything together until creamy. This method hasn’t been tested as thoroughly and may turn out a bit icier, but it works in a pinch.
- Use ripe, sweet yellow peaches. Their natural flavor carries the whole recipe.
- Store in the freezer in an airtight container for up to 2 weeks.
- Nutrition below is approximate and will vary depending on the exact size of your peaches and your specific coconut cream brand.
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