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Tuesday, 16 July 2013 10:17

Peach Ice Cream (DF)

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It's super-simple and oh so delicious...Peach Ice Cream!  I use coconut milk, but I suppose you could change it for those who can't have coconut.

  • Ingredients:
    1/2 cup water


    1 1/3 cups sugar (I used granulated)

    1 Tbsp. vanilla (I used vanilla paste)

    Pinch of salt

    2 13.5 ounce cans coconut milk (full fat)

    1/2 cup peach preserves, warmed but not melted

    2 cups fresh peaches, peeled and diced
  • Instructions:

    Whisk together the water, sugar, vanilla, salt, preserves and coconut milk until the sugar is completely dissolved.

    Add to ice cream maker and process according to directions.  

    Mix in diced peaches during the last 5 minutes.  

    Eat immediately for soft-serve type or freeze solid.  It will retain some softness, but will be mostly firm once fully frozen.
  • Serves: 6
  • Cuisine: American (general)
  • Cooking method: Chill/freeze
  • Special ingredients: no dried fruits, no seeds, no beans / legumes / pulses, no meat / poultry, no alcohol, no grains
  • Just right for...: Great for kids, Crowds/parties, Comfort food, Quick & easy, Summer favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 30-45 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Substitution ideas: If your recipe uses a common food allergen, please include any ideas you have for substitutions here. Common food allergens include wheat, barley, rye, dairy products, eggs, peanuts, tree nuts, fish, shellfish (including both mollusks and crustaceans such as shrimp and crab), seeds and celery.
  • Related recipes: Does your recipe call for another recipe as an ingredient? Do you have another recipe you like to make with the leftovers? If so, put the name of the other recipe here.
  • Specialty Diets: Vegan, Vegetarian
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