Spiced Peach & Salted Caramel Ice Cream (Dairy-free)

Although it seems complex from the title, this ice cream is shockingly easy to make. Before creating this, I was intimidated by making ice cream. I thought I would need an ice cream maker or some type of special equipment if I did not want to make the easy-peasy “nice cream” – ice cream from frozen, blended bananas.

I used the Vitamix Aer Disc container, but your standard blender will work. Make sure that the coconut cream is COLD. I initially made the mistake of putting room temperature cream into the blender and was confused as to why it did not whip. Then, I waited for it to chill. I could have had my ice cream hours earlier, but I failed so you will succeed, beauty.

If you are new to the blog, every recipe here is healthy, plant-based as long as I am, and basically gourmet. My desire is for you to eat deliciously delicious foods, question why you haven’t begun eating healthier before, and get more beautiful. The recipe is laid out for you below. Enjoy! 

Ingredients

Spiced Peach

1 peach diced into small pieces

1 tablespoon honey

1 teaspoon vanilla extract

¼ teaspoon nutmeg

¼ teaspoon cinnamon

¼ teaspoon salt

Salted Caramel

5 medjool dates (pitted)

2 baby bananas

1 tablespoon honey

¼ cup water

½ teaspoon salt

Ice Cream

1 COLD can unsweetened coconut cream (I used 13.66 fl oz)

1 tablespoon honey

Preparation

1. In a bowl, mix together the ingredients for the spiced peach and set to the side to allow the juices to flow.
2. Blend all the ingredients for the salted caramel and set aside.
3. Blend the cold coconut cream and honey until the coconut cream reaches a whipped texture about 1 minute.
4. In a large bowl, add the whipped coconut cream, fold in the salted caramel, and add in the spiced peach mix. Mix together well.
5. To a loaf pan or freezer safe bowl, add the mixture.
6. Freeze for at least 4 hours.
7. Enjoy! 

Notes:

• For a less sweet recipe, skip the honey in any of the 3 parts.
• If your can of coconut cream is not 13.66 fl oz but is somewhere around there, you are safe.
• For caramel swirls, chill the caramel for a bit, add the spiced peach mix first, and softly fold the chilled caramel in, being sure not to mix it all the way in.
• A standard loaf pan size, around 8-9in x 4-5 in, will suffice. The deeper to dig your spoon in, the better for nice scoops.
• The sweeter the peach, the better for this recipe. 

How-To With Pics!

Mix together spiced peach mix.

Add salted caramel ingredients to a blender and blend. 

It will look something like this. 

Add cold coconut cream to a blender and blend until…

It is this consistency.

Fold caramel into the whipped coconut cream.

Add the spiced peach mix.

Mix everything.

Add the ice cream to a loaf pan or bowl and freeze for at least 4 hours.

Here it is frozen.

Scoop, serve, savor!