Vegan Peach Pie Ice Cream
 
Prep time
Cook time
Total time
 
We've listed the peach jam before the ice cream base for recipe flow. But you can prepare the ice cream base while the crust pieces bake, and prepare the jam while the ice cream churns, for maximum time efficiency. Please note that the Prep time is hands-on time only. Allow plenty of time for churning and chilling.
Author:
Recipe type: Dessert
Cuisine: American
Serves: Makes 1 Generous Quart
Ingredients
Cinnamon-Sugar Pie Crust
  • ½ (about 4.5 ounces) single classic pie crust, unbaked (can use gluten-free, if needed)
  • 2 tablespoons turbinado sugar
  • ¼ teaspoon ground cinnamon
Peach Jam Swirl
  • ½ cup peach jam or preserves
  • 1 tablespoon water
  • ½ tablespoon lemon juice
Peach Ice Cream Base
  • 1 pound ripe peaches, pitted (about 3 medium)
  • 1 (14-ounce) can coconut milk (regular, full fat)
  • 1 cup sugar
  • 1 tablespoon non-GMO cornstarch
  • 1 tablespoon arrowroot starch
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract
Instructions
Cinnamon-Sugar Pie Crust
  1. Preheat your oven to 325ºF and line a baking sheet with parchment paper.
  2. Roll out your pie dough to about ⅛-inch thickness, in more or less of an even rectangle. Using a pizza cutter or very sharp knife, slice the dough into 1-inch square pieces.
  3. In a small bowl, whisk together the sugar and cinnamon. Add the crust squares and toss to coat.
  4. Arrange the squares in an even layer on your prepared baking sheet.
  5. Bake the squares for 10 to 15 minutes, or until golden brown. Let cool completely.
Peach Jam Swirl
  1. Microwave the jam for 15 to 30 seconds, just to loosen it up a bit without getting it too hot. Stir in the water and lemon juice, mixing until smooth and pourable. Cover until ready to use.
Peach Ice Cream
  1. Add the peaches, coconut milk, sugar, cornstarch, arrowroot starch, and salt to your blender. Puree on high, until completely smooth.
  2. Pour the mixture through a fine mesh sieve to remove any bits of unblended fruit or skin.
  3. Pour the peach and coconut puree into a medium saucepan and cook on the stove over medium heat. Stir often to make sure nothing sticks to the bottom of the pan, until the mixture comes to a boil. Cook for 1 minute longer, then remove from the heat. Stir in the vanilla.
  4. Refrigerate the peach mixture for at least 3 hours.
  5. Churn the peach mixture in your ice cream maker according to the manufacturer’s directions.
  6. Once the ice cream has finished churning but is still soft, transfer a few scoops at a time to an air-tight freezer-safe container, drizzling some of the jam and sprinkling a handful of crust pieces over each addition. Lightly stir everything together, to marble the jam throughout but not completely mix it in.
  7. Freeze the ice cream for 4 hours to set up before serving.
Nutrition Information
Serving size: generous ½ cup Calories: 253 Fat: 10.5g Saturated fat: 7.4g Carbohydrates: 41g Sugar: 30.3g Sodium: 92mg Fiber: 1.3g Protein: 1.3g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-peach-pie-ice-cream