Peach Coconut Ice Cream
Peach Coconut Ice Cream takes about 45 minutes from beginning to end. For 72 cents per serving, you get a dessert that serves 14. One portion of this dish contains around 2g of protein, 14g of fat, and a total of 190 calories. Head to the store and pick up full-fat coconut milk, half & half, cane sugar, and a few other things to make it today. It is perfect for Summer. 8 people have made this recipe and would make it again. It is brought to you by Foodista. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 31%, which is rather bad. Try 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 for similar recipes.
Directions
- 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).
- Step 2 : Add sugar; mix to dissolve.
- Step 3 : Remove from heat.
- Step 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.
- Step 5 : If using an ice cream maker, follow the instructions on your ice cream maker accordingly.
- Step 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!
- Step 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.
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Vegetarian
