Loading...Ingredients
Scale
- 2 (13.5 ounce) cans coconut milk
- 1/3 cup honey
- 1 vanilla bean pod
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 ripe peaches, halved and pitted
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons coconut sugar
- 2 teaspoons lemon juice
- 3/4 cup chopped hazelnuts, toasted
- Optional: Extra honey for topping
Instructions
- Store your ice cream freezer bowl in the freezer for at least 15 hours before ready to use (you don’t want to hear any water sloshing around in there).
- In a medium saucepan, add coconut milk, honey and salt.
- Cut the vanilla bean in half lengthwise, open up the bean and scrape out the seeds into the saucepan. Heat coconut milk mixture over medium-low heat and whisk occasionally until coconut milk is no longer separated and mixture is a smooth consistency, about five minutes. Be sure the mixture is heated but does not come to a boil.
- Transfer the coconut milk mixture to a medium mixing bowl and let sit on the counter for 15-30 minutes to cool before covering it with plastic wrap placing it in the refrigerator. Let sit in the refrigerator for at least 4-6 hours.
- Add mixture to ice cream maker and churn according to manufacturer’s instructions, about 20-30 minutes.
- In the meantime, preheat the oven to 425 degrees F.
- Toss peaches in a large mixing bowl with lemon juice. Add coconut sugar and cinnamon and toss until coated.
- Place peaches, cut side up, onto parchment-lined baking sheet and bake for 20-25 minutes, or until tender.
- Once the ice cream is done churning, using a spatula, transfer ice cream to a freezer safe container (loaf pan works well) and let harden in the freezer for at least 4-6 hours.
- Scoop ice cream into a bowl and top with roasted peaches and a sprinkling of toasted hazelnuts.
- Optional: Drizzle extra honey over top.
Notes
If you’re a vegan who doesn’t consume honey, replace honey with agave syrup or coconut sugar.
Nutrition
- Serving Size: 1/2 cup ice cream
