The Pioneer Woman Tasty Kitchen
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Peach Coconut Ice Cream

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Prep:

Cook:

Level: Easy

System:

12

Description

4-ingredient peach ice cream using mostly coconut milk as the base. This recipe uses no egg yolks and can be made without an ice cream maker!

Ingredients

  • 2 cans Coconut Milk (full-fat Recommended), 13.6 Ounces Each
  • 1 cup Half-and-half Or Cream
  • ½ cups Cane Sugar
  • 6 whole Ripe Peaches, Pitted And Quartered With The Peel On

Preparation

Note: Depending on the size of your peaches, this makes between 7 and 8 cups of ice cream base. Makes 2 to 3 batches of ice cream if you’re using a standard-sized ice cream maker.

Heat coconut milk and cream in a saucepan over medium high until hot and barely bubbling (bring to a low boil). Add sugar and mix to dissolve. Remove pan from heat.

Pour mixture into a blender along with the chopped peaches. Be careful it will be hot so if the blender is too full you should do this in two batches. Blend until fully pureed. Allow the mixture to cool about 10 minutes before pouring mixture into a large container. Refrigerate a few hours until cold.

If using an ice cream maker, follow the instructions on your ice cream maker and churn the ice cream accordingly.

You can also try this without an ice cream maker by putting the ice cream mixture in a freezer-safe container, placing it in the freezer and stirring with a spoon every hour for roughly 8-10 hours. If you try this without an ice cream maker the consistency will not be as creamy as you’d get when using an ice cream maker, but the ice cream will still be great!

If you have leftovers in the freezer, thaw the ice cream at least 10 minutes before attempting to dig in because it will be much stiffer than store-bought ice cream.

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