MAKES 1 QUART
Oh My Gosh. Peaches + Brown Sugar = Heaven!
If you didn’t know these flavors were a thing? Than you, my friend, are VERY welcome.
This recipe is one of our Summer favorites, best made during the months of July and August when Peaches are at their peak ripeness.
*Bonus: check out two additional Ice Cream Flavors to swoon over all Summer long!
SUGAR
½ cup light brown sugar
¼ cup water
BASE
1 14-ounce can coconut milk
1 ½ cups almond milk
¾ cups raw agave
3 Tbsps canola oil
1 vanilla bean seeds
1/8 tsp sea salt
¼ tsp ground cinnamon
¼ tsp nutmeg
¾ tsp xanthan or guar gum
PEACHES
In a saucepan over low heat add chopped peaches, raw agave and ¼ cup water. Let mixture simmer, stirring as needed for 15 to 20 minutes until the peaches are soft.
Set aside and let cool.
In a food processor or blender, blend peaches until pureed.
SUGAR
In another saucepan, combine light brown sugar and ¼ cup water over low heat until dissolved.
Set aside.
BASE
Combine coconut milk, almond milk, raw agave, canola oil, vanilla seeds, sea salt, cinnamon, nutmeg and xanthan or guar gum in a blender.
Chill in the refrigerator for 2-3 hours.
BUILD
Once the base is chilled, add pureed peaches, brown sugar mixture and the ice cream base to an ice cream maker.
Prepare ice cream according to the manufacturer’s instructions.
Wrap ice cream tightly with plastic wrap and store in freezer.
NOTES + SERVING TIPS
Let sit for 10-15 minutes to thaw before serving.
Pro Tip: garnish with mint leaf or fresh raspberries for a fun pop of color.