Peach coconut ice cream

Name: Peach coconut ice cream
Total time: 45 min
Yield: 14 servings
Ingredients: 771.11 g coconut milk; 242 ml half n half; 100 g cane sugar; 6 large peach

Creamy and refreshing Peach Coconut Ice Cream, perfect for a Summer treat. This dessert is gluten-free and suitable for lacto-ovo vegetarians. Made with full-fat coconut milk, half & half, and cane sugar, it offers a tropical twist with the combination of peaches and coconut. Ideal for satisfying your sweet tooth on a warm day.

Ingredients

coconut milk

771.11 g

half n half

242 ml

cane sugar

100 g

peach

6 large

Method

Heat coconut milk and half & half on the stove over medium high in a saucepan until hot and barely bubbling (bring to a low boil).
Add sugar; mix to dissolve.
Remove from heat.
Pour mixture into a blender along with the chopped peaches. Allow mixture to cool about 10 minutes before pouring mixture in a large container; refrigerate a few hours until cold.
If using an ice cream maker, follow the instructions on your ice cream maker 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 youd 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.

Nutrition:

190 kcal

Carbs

16 g

Fat

13 g

Protein

2 g

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