There’s nothing that screams summer more than a delicious frosty treat. Especially when that frosty treat is in the shape of a big ole scoop of ice cream. And triple points if that ice cream is homemade. And since we’re already going for it, let’s make it using fresh and seasonal ingredients. Peach, perhaps? Because it’s summer, and stone fruit season, and we might as well just put it all together. Now heap that creamy fruity goodness in a cone, throw some sprinkles on top, kick off your shoes, and enjoy that delicious delight in the bright sunshine to soak in every single summer vibe.
Yep, this Roasted Peach Ice Cream is straight up like a scoop of summertime. The peaches are roasted with some cinnamon beforehand, to bring out the purest sweetest flavor of the fruit. This recipe uses four whole peaches to give it that big peach flavor. This is the perfect moment to use any peaches that might have some bruises or are a little softer than you’d like for whole fruit eating. The base of the ice cream is made from soaked cashews and nut/seed milk rather than coconut milk. Most vegan and paleo ice creams are typically made with coconut cream or coconut milk. And truth be told, I’m not the biggest fan of coconut. While I don’t mind using coconut oil in most of my baked goods, I always use the refined version which doesn’t impart any coconut flavor. Unlike coconut cream and milk which has a much more pronounced flavor.
This recipe is paleo-friendly, vegan, and lower in sugar than your typical ice cream. This ice cream is mostly sweetened from the peaches and only 1/2 cup coconut sugar is added to the mixture. Plus, it’s made from only real and whole ingredients you can feel great about eating! No strange additives, stabilizers, or artificial sweeteners you might find in the store bought variety. I use an ice cream maker for this recipe but if you don’t happen to have one, worry not, you can still enjoy this peachy treat! Just freeze the mixture in ice cube trays and blend when you’re ready to enjoy! Either way, you’re sure to end up with a deliciously smooth and creamy frosty treat that’s bursting with peach goodness.
paleo friendly (gluten/grain/dairy free), refined sugar free, vegan
If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Roasted Peach Ice Cream
This frosty treat is like eating a scoop of summer. Made with fresh whole peaches that are roasted beforehand to give it the ultimate peach flavor. Plus, its made with only 6 ingredients!
paleo, vegan, coconut free, refined sugar free
- 1 cup cashews
- 4 large peaches, cut to thick slices
- 1 tsp cinnamon
- 1 1/2 cup milk of choice*
- 1/2 cup coconut sugar
- 2 tsp vanilla
If using an ice cream maker, make sure the bowl has been properly frozen ahead of time (typically at least 24 hours).
Heat oven to 400 degrees and prepare baking sheet by lining with parchment paper.
Boil water and soak cashews in a heat safe bowl in boiling hot water and set aside.
Arrange the peaches on the parchment paper and sprinkle with 1 tsp of cinnamon. Bake the peaches on the top rack of the oven for 20 minutes or until the juices start to release and flesh is soft.
Once baked, place the peaches aside. Drain the cashews in a fine mesh strainer and rinse with cold water.
Place the cashews, roasted peaches, milk, coconut sugar, and 2 tsp vanilla in a high powered blender or food processor and blend for 2 minutes or until everything is fully blended and the mixture is thick and fluffy.
If the mixture is still a bit warm, place in the fridge until it's cool to the touch.
Pour the mixture into the ice cream maker and follow instructions per the machine's manufacturer.
Once mixture is thick and creamy, pour into a freezer-safe dish and let firm in the freezer for at least 2 hours. If freezing for longer, let temper at room temperature for 5-10 minutes before scooping.
- I used homemade walnut milk. I recommend using a thicker nut/seed milk (and not a 30 calorie boxed kind) for this recipe. Cashew, walnut, coconut milk, or macadamia are all good options.
- To make this recipe without an ice cream maker, pour the mixture into ice cube trays and freeze. When ready to enjoy, place cubes in a blender and blend until smooth and creamy.