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Scoops of coconut peach ice cream in a bowl made with fresh peaches.

Coconut Peach Ice Cream

A dairy-free peach ice cream recipe made with just four ingredients, no eggs and no cooking required.
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Prep Time 15 minutes
Churn Time 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Video Notes

Ingredients
  

  • 550 g (about 4 medium) yellow peaches , peeled, pitted, and diced
  • 500 ml (2 cups) coconut cream , 22% fat
  • 70 g (3½ tablespoons) maple syrup
  • 1 tablespoon lemon juice

Equipment

  • Blender
  • Ice cream maker
  • Freezer-safe container

Method
 

  1. Peel, pit, and dice the peaches, then add them to a blender with the coconut cream, maple syrup and lemon juice.
  2. Blend on high speed until completely smooth, scraping down the sides if needed.
  3. 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.
  4. 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.
  5. Serve immediately for soft serve, or transfer to a freezer-safe container and freeze for at least 2 hours for a firmer texture.
  6. 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.
Nutrition (approximate, per serving) Calories: ~240 kcal | Fat: ~17g | Carbohydrates: ~18g | Sugar: ~14g | Protein: ~2g