Easy Vegan Peach Ice Cream (no churn)
No need for an ice cream maker to make this easy vegan peach ice cream. It's super easy to make and tastes like summer.
Servings: 6 portions
Calories: 275kcal
Ingredients
- 5 ripe peaches (stone removed)
- 3 tablespoons caster sugar (or brown sugar)
- 2 teaspoons vanilla extract
- 250 ml vegan double cream (whipping cream)
- 185 g vegan condensed milk
Instructions
- Chop the peaches roughly and pop in a pan with the sugar and 1 teaspoon of vanilla extract and cook (let it simmer) until soft with a thick syrup.
- Pour the cooked peaches into a large bowl and set aside to cool.
- Whisk the cold cream in a mixing bowl until thick, then whisk in the other teaspoon of vanilla extract, then gradually add the condensed milk while whisking.
- Blend the cooled peaches into a puree.
- Gradually add the peach puree into the ice cream mixture, while whisking.
- Pour into your freezer tub and freeze for at least 4 hours or overnight.
- Before serving, allow to sit until soft enough enough to scoop.
- Serve and enjoy!
Notes
- If you are serving the same day as you make this ice cream, it doesn't matter if your freezer container has a lid.
- If you are keeping your ice cream longer, you should cover it with a lid or freezer-friendly.
- This ice cream can be kept for up to 2 weeks in the freezer.
Nutrition
Serving: 1 portion | Calories: 275kcal | Carbohydrates: 50g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 0.1g | Sodium: 257mg | Potassium: 155mg | Fiber: 2g | Sugar: 38g | Vitamin A: 483IU | Vitamin C: 5mg | Calcium: 118mg | Iron: 0.4mg
