Peach Crisp Ice Cream (Dairy-Free; Paleo Option)
Prep time
Total time
This recipe makes extra crisp for crumbling on top, if desired. If using an ice cream maker, make sure you pre-freeze the container, as directed by the manufacturer. Note that the prep time does not include chilling and churning hands off time.
Serves: 1 scant quart
  1. Place the peaches, coconut milk, ½ cup brown sugar, lemon juice, vanilla, ¼ teaspoon cinnamon, and dash of salt in you blender, and puree until smooth. Chill for 2 hours.
  2. In a medium container with a lid, whisk the oats, ¼ cup brown sugar, flour, ¼ teaspoon cinnamon, and ⅛ teaspoon salt with a fork to combine. Add the oil (use more for bigger, firmer crumbles, the lesser amount for smaller crumbles) and maple syrup and stir with a fork until well combined and clumpy. Cover and place in the refrigerator.
  3. Process the chilled peach mixture in your ice cream maker, according to the manufacturers directions (see the "no ice cream maker" option below, if needed)
  4. Remove the crisp mixture from the refrigerator and break into crumbles. When the ice cream maker has finished, stir in as many of the crumbles as desired.
  5. Enjoy soft serve or pack into a container and freeze for 4 hours or longer for hard-packed. Serve with additional crumbles, if desired.
No Ice Cream Maker? This is a pretty creamy base recipe, so you can get away with a couple of other methods. One is to freeze the peach slices solid then puree with the other ice cream ingredients. It should be quite thick. Stir in the crumbles, pour into a chilled container, cover, and freeze.

Paleo Option: Substitute finely ground coconut sugar for the brown sugar in both the crumble and ice cream. Substitute unsweetened shredded coconut for the quick oats and ⅓ cup coconut flour for the oat flour in the crumble. Yes, it will have a coconut vibe, but trust me, it's delicious!
Recipe by Go Dairy Free at