Perfectly ripe peaches are amazing and they can be quickly turned into a creamy, vegan peach ice cream in a matter of minutes. Minutes, you say? Yes, minutes and it’s really good. So good that guests whom I served this to never knew, nor guessed that it was vegan… and they asked for seconds.
With so much ice cream out there now, you’ve really got to look at ingredients because some are loaded with more ingredients than you can pronounce and sometimes contain gluten or eggs. I can’t stress enough that you must seek out a “gluten free” label, look at the ingredients list, and possibly call the company (or at least check their website) before grabbing a pint off the shelf at the store.
Gluten can be used to thicken ice cream and eggs (if you’re sensitive to them as I am) may be added to certain brands that make a type of ice cream traditionally made in Italy called gelato. Even if you’re friend makes you ice cream, ask about the ingredients because you could be very surprised (even paleo ice creams, which can sometimes call for eggs).
Vegan Peach Ice Cream (GF, DF, Paleo Option)
Due to the amount of junk that can be added to ice cream and how expensive it can also be, I thought I’d look into making my own. About 8 years ago, I purchased an ice cream maker before I knew that I was sensitive to dairy and made some truly incredible gelato. Once I learned of my food sensitivities, that went out the window.
Luckily, a friend began telling me how wonderful her Vitamix was and that if I were able to get one with a variable speed dial (which I highly recommend paying extra for), I could make a soft serve type ice cream from many different types of fruit. Bananas were the easiest to start with and I’ve certainly made some really great ice creams from them, peaches take the cake for the second best fruit I’ve found to use.
If you don’t have a Vitamix (with the variable speed knob) with a tamper, you can make this in a food processor. Here’s a great step-by-step explanation on how to do so.
Much lower in sugar, additive-free and quick to make, vegan peach ice cream is a total treat! Plus, you can make a bunch to then store in single serving containers in the freezer and pull them out when you’re looking for something sweet. I’ll typically make four servings at a time and do this so that I have this homemade ice cream on hand for the next week or so.
The Best Peaches to Buy
Seasonally appropriate food is always tastes the best and, when picked locally, it should be higher in nutrients because it was ripened on the vine/tree no too long before it ended up on your plate. Peaches are not in season all year long. May through September is when they are best to purchase, however you can always buy frozen peach slices in the freezer aisle at the grocery store (make sure that no sugar was added).
When picking out your peaches, try to find ones that aren’t bruised and don’t have any moldy spots. A ripe peach should have a bit of give when you gently press into it’s flesh. If they are all hard, allow your peaches to sit out of the refrigerator for a few days and then you should be good to go.
While I don’t buy everything organic, peaches are one of the fruits along with berries that I generally buy organic because they are so high on the EWG’s Dirty Dozen list. Peaches conventionally grown are typically loaded with pesticides that you cannot merely wash off. They exist in the flesh and for that reason, it’s best to buy these organic whenever possible (assuming your budget allows for this).
Once you’ve got your peaches home, you’ll want to wash them, slice them open, remove the pit and then cut them into slices. From here, you’ll need to freeze the slices because this recipe doesn’t work with fresh peach. If you’ve never frozen peaches before, here’s how to do it (don’t worry, it’s easy!).
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