For years I’ve wanted to make vegan ice cream at home. But I’d been putting it off until I could either afford or have room for an ice cream maker. Neither of those things have happened at the same time as each other yet, but I did have an unused can of coconut milk sitting around, and some peaches I haven’t been sure what to do with other than just eat.
I wanted a simple recipe, with ingredients I already had on hand, and one that didn’t require an ice cream maker. I found this. And so I spent 4:30 hours making some ice cream.
It came out fine. It’s more like frozen yogurt than ice cream, with a slight grittiness I attribute to the brand of coconut milk I used, as well as the mediocre blending power of my mini food processor. The flavors were good, and it wasn’t noticeably sweet, though I felt it didn’t taste peachy enough. I added a teaspoon of almond extract to enhance the peach and cut back on the coconut, which was a great idea.
I will likely make it again, but I might add another cup of peaches, and process it in two batches to really puree the peach part of the recipe. I’ll definitely keep in the almond extract. And, most of all, I’ll probably use a more expensive brand of coconut milk that doesn’t have such a gritty texture.
Rhubarb Season 