Fresh Peach Ice Cream

This fresh peach ice cream celebrates the late summer peaches I found at our farmers market. Dairy-free, sugar-free, and sweetened only with fruit (including dates), it’s a delicious way to enjoy these glorious gems.

Since traditionally ice cream is made from cream, sugar, and (often) eggs, we’re taking lots of liberties with convention. If eliminating those ingredients weren’t enough adjustments, here’s one more. When fruit is added, typically you’re asked to cook it (peaches in this case) with sugar on the stove, to reduce the moisture content of the fruit, and prevent the fruit from becoming hard and icy in the freezing process.

That said, I did not want to cook these peaches…I wanted pure fresh fruit flavor. So I made a couple of accommodations. Since we’re making this delightfully fresh peach ice cream without cream, eggs, or refined sugar, and also without cooking our fruit, bear with me for a couple of notes.

This finished ice cream is at its dreamy creamy best freshly churned, and served right away, once your ice cream cycle is complete, and while it still resembles soft serve. That said, it’s also wonderful after freezing for a short time (an hour or two). Longer hardening in the freezer may result in a very solid, hard-to-scoop situation. That’s due to the moisture content in uncooked fruit. So if the ice cream gets harder than you prefer, just allow it to soften before scooping. It’s just that it’s easier to scoop earlier on.

This ice cream’s lovely, delicate peach flavor is worth the little bit of extra attention to timing. It’s delicious.

Hope you love it too. Please report back on your experience! xo

FRESH PEACH ICE CREAM

Servings: makes about 1 quart
Print

2 1/2 cups fresh peaches, peeled and roughly sliced
1 cup unsweetened nondairy milk (I use soy milk)
3/4 cup raw cashews
1/3 cup plus 1/4 cup pitted dates, densely packed
splash of pure vanilla extract
pinch of salt

Instructions

Add all ingredients into a high-powered blender (like a Vitamix). Process until mixture is very smooth.

Carefully pour mixture into the bowl of an automatic ice cream maker (I use a Breville).

Process according to manufacturer’s instructions.

Enjoy immediately, or harden further in freezer for an hour or two before serving. [This ice cream is at its creamy best freshly churned (served right away as soft serve) or after being frozen for a short time (an hour or two). Longer hardening in the freezer may result in the ice cream becoming so solid that it’s hard-to-scoop. If that happens just allow it to soften for a bit before scooping.]