Creamy Peach Ice Cream (Dairy-Free)
This rich and creamy peach ice cream is made with SGS peaches and coconut milk for a naturally sweet, dairy-free treat. With warm cinnamon and a hint of maple syrup, it’s a perfect summer dessert that’s easy to make—no ice cream machine required!
Recipe Ingredients:
- 5 ripe SGS peaches, pitted and sliced
- 2 (14-oz) cans full-fat coconut milk, refrigerated
- ½ tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ cup pure maple syrup
- 1 tbsp fresh lemon juice
Recipe Instructions:
- Blend the Ingredients: In a food processor or blender, combine peaches, coconut milk, vanilla, cinnamon, maple syrup, and lemon juice. Blend until smooth and creamy. You can peel the peaches if preferred, but the skin blends well once frozen.
- Freeze: Pour the mixture into a freezer-safe container and freeze for 4-6 hours, or until mostly solid.
- Soften & Serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping. Stir until creamy and enjoy!
Other SGS Stone Fruit Ice Cream Variations
Nectarine & Honey Ice Cream – Swap peaches for SGS nectarines and replace maple syrup with 3 tbsp honey.
Plum & Cardamom Ice Cream – Use SGS plums and add a pinch of ground cardamom for a rich, spiced flavor.
Cherry & Dark Chocolate Ice Cream – Blend in SGS cherries and fold in chopped dark chocolate before freezing.
SGS peaches bring natural sweetness and a smooth texture to this refreshing, dairy-free ice cream—perfect for hot summer days!
