This wonderful ice cream is great on its own but perfect when combined with fresh fruit or a fruit sauce. You can taste both the peaches and the creamy coconut very well without the flavours being overwhelmed by sugar.
Coconut Peach Ice Cream
4 canned peach halves*
180 g (2/3 cup) coconut cream**
180 ml (2/3 cup) non-dairy milk (I used oat)
80 g (1/2 cup) brown rice syrup
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/2 teaspoon guar gum (optional)
* If you have fresh peaches on hand you can of course use those. Two large fruits will work great.
**from a chilled can of coconut milk.
Purée peaches, coconut cream, milk, syrup, and lemon juice. Add lemon juice and zest. Carefully sprinkle the guar gum on top (if using) and blend very well. Place in the fridge to chill for a couple of hours.
Freeze according to your ice cream maker’s instructions.