This naturally sweetened peach ice cream is the perfect way to celebrate summer. Ripe peaches meet creamy, honey & spice kissed dairy & egg free ice cream.
PREP: Follow the instructions on your ice cream maker to freeze the mixing bowl 24 hours before you want to use it.
SOAK: Add the unsweetened, unflavored banana chips to a bowl and cover with hot, near boiling, water. Let sit until softened, about 15 minutes or so, then drain & discard the water.
WHISK: Set 1/2 cup / 120 ml of the room temperature, liquid coconut cream aside in a bowl or little jug. Whisk the arrowroot starch in a little at a time until you have a lump free slurry.
THICKEN: Pour the rest of the coconut cream into a saucepan, then add the honey & ground ginger. Over medium-low heat, warm up the coconut cream mixture, then whisk in the arrowroot slurry. Bring to a light simmer – don’t let the mixture get close to a boil – and cook, stirring often, until the mixture thickens enough to coat the back of a spoon, about 5 – 10 minutes.
BLEND: Remove the coconut cream ice cream base from the heat and pour it into a blender pitcher. Add the vanilla bean powder, salt & the reserved, soaked & softened banana chips. Blend until completely smooth, but don’t over process or the cream can curdle & separate. (See notes for if this happens.)
CHILL: Transfer the ice cream base to the refrigerator and chill until cold, at least 2 hours.
LINE: Line the inside of a large loaf pan (I used a 10 inch pan that can hold up to 8 cups.) with plastic wrap and then line the pan again with two pieces of parchment paper that overhang the edges of the loaf pan on all sides.
DICE: Peel or blanch the peaches to remove their skins. Dice them into bite size pieces & reserve.
CHURN: Pour the chilled ice cream base mixture into your ice cream maker and churn according to the manufacturer’s instructions, until you have a thickened, partially frozen, soft serve like consistency.
STIR THROUGH: Add the diced peaches and churn long enough for them to be evenly distributed throughout the ice cream.
FREEZE: Pour the peach ice cream into the lined loaf pan. Fold over the parchment and press it lightly into the surface of the ice cream, then fold over plastic wrap over the top to seal the loaf pan. Freeze until solid, at least 4 hours or up to 3 days.
SERVE: Transfer the loaf pan to the refrigerator and allow the ice cream mixture to soften enough that you can lift out the whole block from the loaf pan by holding the parchment paper pieces, at least 15 – 30 minutes or so, depending on the thickness of of your ice cream. Place the ice cream block on a chopping board and slice into even pieces. Serve alongside additional fresh peach slices, drizzled with extra honey & garnished with fresh mint, if you like.
The dried banana chips are used here to make the coconut cream ice cream base thicker, less icy and help emulsify everything together so that you don’t get the separation of coconut cream fat & water which can make coconut based ice creams grainy.
You absolutely MUST make sure to choose a brand of banana chips that is unsweetened & unflavored, as the additives used to add “banana flavor” will overpower & ruin the flavor of the ice cream. (I like these & they’re also top 12 allergy friendly.) You can also, of course, leave out the banana chips completely, but the result will be less creamy and more icy overall, with a harder-to-scoop texture.
You want the coconut cream at room temperature so that it is liquid enough to make a lump-free slurry with the arrowroot starch. If it is refrigerated or too cold, it will be too solid for this to work, so you may have to warm it very gently first.
If your blender overheats the mixture by over processing the coconut cream mixture, you can return it back to the stovetop. Warm it through very gently, stirring often, until the fat and water have re-emulsified. Give the mixture a quick blend in the saucepan using an immersion blender to make sure it has re-combined evenly, then follow the rest of the recipe as written above.