Coconut Milk Peach Swirl Ice Cream
Coconut Milk Peach Swirl Ice Cream
Ingredients
For the Peach Swirl
- 2 peaches, ripe, peeled, pitted, and diced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
For the Coconut Ice Cream Base
- 2 cans full-fat coconut milk, (13.5 ounce each), chilled overnight
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1
Prepare the peach swirl: In a small saucepan, combine the diced peaches, 1/4 cup granulated sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the peaches soften and release their juices, about 5-7 minutes.
⏱️ 7 min
- 2
Remove from heat and let cool slightly. Mash the peaches with a fork or potato masher to your desired consistency (some chunks are good!). Set aside to cool completely.
⏱️ 3 min
- 3
Prepare the coconut ice cream base: Open the chilled cans of coconut milk. Scoop out the thick cream that has solidified at the top into a large mixing bowl. Reserve the watery liquid for another use or discard.
⏱️ 5 min
- 4
Add 1/2 cup granulated sugar, vanilla extract, and salt to the coconut cream. Using an electric mixer, beat on medium-high speed until the mixture is smooth, creamy, and slightly thickened, about 3-5 minutes.
⏱️ 5 min
- 5
Pour the coconut cream mixture into your ice cream maker bowl and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
⏱️ 25 min
- 6
Once churned, transfer about half of the soft ice cream to a freezer-safe container. Spoon half of the cooled peach swirl over the ice cream. Gently swirl with a knife or spoon to create ribbons.
⏱️ 5 min
- 7
Add the remaining ice cream to the container, then top with the rest of the peach swirl. Swirl again gently. Cover the container tightly and freeze for at least 4 hours, or until firm.
⏱️ 240 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Milk Peach Swirl Ice Cream
For the Peach Swirl
- 2 peaches, ripe, peeled, pitted, and diced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
For the Coconut Ice Cream Base
- 2 cans full-fat coconut milk, (13.5 ounce each), chilled overnight
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1
Prepare the peach swirl: In a small saucepan, combine the diced peaches, 1/4 cup granulated sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the peaches soften and release their juices, about 5-7 minutes.
⏱️ 7 min - 2
Remove from heat and let cool slightly. Mash the peaches with a fork or potato masher to your desired consistency (some chunks are good!). Set aside to cool completely.
⏱️ 3 min - 3
Prepare the coconut ice cream base: Open the chilled cans of coconut milk. Scoop out the thick cream that has solidified at the top into a large mixing bowl. Reserve the watery liquid for another use or discard.
⏱️ 5 min - 4
Add 1/2 cup granulated sugar, vanilla extract, and salt to the coconut cream. Using an electric mixer, beat on medium-high speed until the mixture is smooth, creamy, and slightly thickened, about 3-5 minutes.
⏱️ 5 min - 5
Pour the coconut cream mixture into your ice cream maker bowl and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
⏱️ 25 min - 6
Once churned, transfer about half of the soft ice cream to a freezer-safe container. Spoon half of the cooled peach swirl over the ice cream. Gently swirl with a knife or spoon to create ribbons.
⏱️ 5 min - 7
Add the remaining ice cream to the container, then top with the rest of the peach swirl. Swirl again gently. Cover the container tightly and freeze for at least 4 hours, or until firm.
⏱️ 240 min