Peachy-Keen Pudding or Ice Cream (Vegan, Gluten-Free, Nut-Free, Soy-Free)


This recipe originated from an article by Kate Lawson of The Detroit News.  Be sure to use the milk alternative that suits your dietary needs.


  • 4 cups fresh, sliced peaches
  • 1 cup vanilla soymilk or rice milk
  • 3/4 cup packed brown sugar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt

Spread sliced peaches on cookie sheet and freeze for 4 hours. Place peaches and remaining ingredients in food processor and blend until smooth. Serve immediately or freeze for 30 minutes for a firmer texture. Serves 4.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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