Peach Coconut Ice Cream
The recipe Peach Coconut Ice Cream can be made in approximately 45 minutes. One portion of this dish contains approximately 2g of protein, 14g of fat, and a total of 188 calories. This recipe serves 14 and costs 72 cents per serving. This recipe from Foodista requires full-fat coconut milk, half & half, cane sugar, and peaches. Summer will be even more special with this recipe. Not a lot of people made this recipe, and 8 would say it hit the spot. It works well as a dessert. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is rather bad. Coconut-Peach Cobbler with Bourbon-Pecan Ice Cream, Coconut Peach Ice Cream With Toasted Almonds Best Lick! 2008, and Roasted Strawberry Coconut Milk Ice Cream (Vegan) + Tips for Making Your Homemade Ice Cream Soft are very similar to this recipe.
Servings: 14
Ingredients:
2 cans full-fat coconut milk (13.6 ounces each)
1 cup half & half
½ cup cane sugar
6 large ripe peaches, pitted and quartered (peel on)
Equipment:
sauce pan
stove
blender
ice cream machine
Cooking instruction summary:
Heat coconut milk and half & half on the stove over medium high in a saucepan until hot and barely bubbling (bring to a low boil). Add sugar; mix to dissolve. Remove from heat. Pour mixture into a blender along with the chopped peaches. Allow mixture to cool about 10 minutes before pouring mixture in a large container; refrigerate a few hours until cold. If using an ice cream maker, follow the instructions on your ice cream maker accordingly. You can also try this without an ice cream maker by putting the ice cream mixture in a freezer-safe container, placing it in the freezer and stirring with a spoon every hour for roughly 8 10 hours. If you try this without an ice cream maker the consistency will not be as creamy as youd get when using an ice cream maker, but the ice cream will still be great! If you have leftovers in the freezer, thaw the ice cream at least 10 minutes before attempting to dig in because it will be much stiffer than store-bought ice cream.
Step by step:
1. Heat coconut milk and half & half on the stove over medium high in a saucepan until hot and barely bubbling (bring to a low boil).
2. Add sugar; mix to dissolve.
3. Remove from heat.
4. Pour mixture into a blender along with the chopped peaches. Allow mixture to cool about 10 minutes before pouring mixture in a large container; refrigerate a few hours until cold.
5. If using an ice cream maker, follow the instructions on your ice cream maker accordingly.
6. You can also try this without an ice cream maker by putting the ice cream mixture in a freezer-safe container, placing it in the freezer and stirring with a spoon every hour for roughly 8 10 hours. If you try this without an ice cream maker the consistency will not be as creamy as youd get when using an ice cream maker, but the ice cream will still be great!
7. If you have leftovers in the freezer, thaw the ice cream at least 10 minutes before attempting to dig in because it will be much stiffer than store-bought ice cream.
Nutrition Information:
covered percent of daily need
