We are not quite ready to say goodbye to summer and it’s sweet peaches. Thank you to Chef K’s mom for sharing a great ice cream recipe with us. Chef K was excited to try an ice cream recipe that didn’t require an ice cream machine or constant churning by hand. Chef K tweaked this recipe to make it his own and to make it more seasonal.
The peaches paired perfectly with the coconut flavor of the ice cream. I am usually not a big fan of coconut, but Chef K converted me with this recipe. The coconut flakes also add a great texture to the ice cream. The peaches give the ice cream that extra bit of sweetness that makes this a great dessert.
I definitely recommend using a big heavy duty blender for this recipe. This is important if you are using large ice cream molds because they can jam up a small blender. A good blender also makes smoother ice cream and is quick and easy. Also, using smaller ice cream molds is highly recommended. I gave Chef K a lot of flack for using snowflake molds, but they were so much easier to blend then my giant cube mold.
Keep your peaches in your blender, not the floor,
Your favorite alternative chefs, K & T
Peach Coconut Ice Cream
Ingredients
- 1 large banana
- 1 peach
- ¼ cup honey
- 2 tsp lemon juice
- 1 can full fat coconut milk
- 3 tbsp dried coconut
- Pinch of salt
- ¼ vanilla bean optional
Instructions
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In a blender, add banana, peach, lemon juice, honey, and a pinch of salt. Blend until well mashed.
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Optionally, slice ¼ of a vanilla bean down the long way. Scrape out the vanilla seeds and add into the mix to give a hint of vanilla.
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Add coconut milk and dried coconut then blend again until mixed.
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Pour ½ cup of the mixture into a bowl and place into the fridge.
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Freeze the remaining mixture in ice cube trays.
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Wait about 3 hours for the cubes to freeze.
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Take frozen cubes from the freezer and place into the blender with mixture from the fridge and blend until it is the consistency of ice cream.
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Enjoy!