Peach & Maple Ice Cream (Dairy Free)

Serves 6 – Takes around 1 hour

Growing up in Australia we had a huge peach tree in our front yard. Every summer Mom’s silky smooth peach ice cream was the ultimate celebration of the season. Although I’ve modified it slightly for my kids dairy intolerance there’s zero compromise on flavour.

- 2 cups ripe diced peaches, divided (skin on is fine)
- 8 Tbsps. maple syrup
- 1 can full-fat coconut milk (400 ml)
- 1 tsp vanilla extract
- 3 tsp coconut oil

In a bowl, macerate 1 cup of finely diced peaches with 3 tablespoons of maple syrup. Let sit for 15 mins (for flavour infusion). Set aside, these will be added later to the ice cream. 

In a blender, blend remaining ingredients (1 cup peaches, coconut milk, coconut oil, vanilla extract and maple syrup) until VERY smooth. Transfer from blender to ice cream maker, select ice cream consistency on the ice cream maker. 

Add the remaining cup of macerated peaches just before ice cream is at proper consistency.

Garnish with fresh peaches, a drizzle of maple syrup and celebrate the taste of summer.

Dairy Free Peach Maple Ice Cream (Vegan) by Chef Mike Ward