Vegan Peach-Basil Ice Cream

by kerri2357 in Cooking > Vegetarian & Vegan

1718 Views, 11 Favorites, 0 Comments

Vegan Peach-Basil Ice Cream

20130728_231639.jpg
It's Summer and who doesn't love a frozen dessert on a sultry evening? This vegan ice cream is delicious and couldn't be easier to make.  

Here's What You Need

20130728_154504.jpg
You need:
 Two 14oz cans of coconut milk (I used lower fat, and got a texture more like ice milk.  Use the full-fat versions to get a richer finished product.)
3/4 cup of sugar
one bunch of basil
1 cup of peaches (about 4 halves, if using jarred)
1 teaspoon vanilla

Blender
Ice cream freezer

Getting It Started

20130728_154751.jpg
20130728_154946.jpg
20130728_155122.jpg
20130728_155401.jpg
20130728_155444.jpg
20130728_155522.jpg
20130728_155556.jpg
Put coconut milk and sugar in the blender and blend for 30 seconds.

Add peaches and vanilla, pulse to break up the peaches.  Bruise the basil by whacking it with the back of a knife and put that in the blender to steep.  Place in the fridge to steep for  at least 30 minutes, or up to a few hours before you're ready to put it into the machine. 

Freeze!

20130728_163126.jpg
20130728_163214.jpg
20130728_173919.jpg
Remove it from the fridge, remove basil, and taste.  The basil taste will be subtle, but if you want a stronger flavor (like I did) tear several leave and put them back in before you put the mixture into the ice cream freezer.  

Freeze mixture according to the machine's directions.  When you have soft frozen ice cream, transfer to small containers to freeze to desired firmness.  I used small cardboard loaf pans lined with plastic wrap.  

Yum!

20130728_231639.jpg
Once it's frozen to the consistency you like, scoop it out and enjoy!

This would also be good with strawberry and mint,  or mango and basil or mint.  If you make a variation and like it, share it in the comments below. 

Thanks!