Happy National Peach Ice Cream Day! Yes, I know these food holidays can get a bit silly, but they offer fantastic inspiration. Plus, with fresh peaches in season and toasty temps outside, this seems like an obvious delight to make. But why stop with an ordinary ice cream? This luxurious recipe marries two amazing desserts into one no bake treat: peach crisp ice cream.
Crisp is one of my all-time favorite desserts, especially in summer. But who wants to turn on the oven? I’ve mastered the craft of delicious no-bake crispy, cookie-like little bites that are the perfect match for ice cream. Not to mention, I think fresh peaches churned into cool and creamy peach crisp ice cream taste so much better than cooked peaches.
And I have a tasty secret to simple, pure, creamy dairy-free ice cream that results in no ice crystals: good quality ingredients. Using naturally creamy and sweet ingredients like peaches certainly helps, but I’ve also noticed that not all coconut milks are the same. You want a super-rich one without a bunch of additives so it naturally emulsifies with your other ingredients and creates consistent results.
I switched from coconut milk cans to the more eco-friendly little aseptic packages of So Delicious Culinary Coconut Milk when it first came out, and have never looked back. It’s ALWAYS super-rich and creamy. In fact, it’s more like coconut cream than coconut milk and chills up to a very firm cream that almost puts dairy cream to shame.
In my local stores, So Delicious Culinary Coconut Milk is sold in the Asian section, next to the canned coconut milks, but I’ve heard reports that it is also placed next to the shelf-stable milk beverages in some grocers. You may also see the Lite version, which seems to be more readily stocked. Be sure to request in the Original, for creamy bliss that shouldn’t be missed!
This peach crisp ice cream post is sponsored by So Delicious Dairy Free, but you better believe that their Culinary Coconut Milk is my go-to “canned” coconut milk regardless. It is the best, to date, in my opinion. And my opinions cannot be bought!
Special Diet Notes: Peach Crisp Ice Cream
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and generally top food allergy-friendly.
And yes, I really did include a fully-tested, loved grain-free and paleo version of this peach crisp ice cream, too! It’s got a different flavor flair with a naturally sweet yet mild coconutty vibe that is quite tasty in its own right.
- 1¼ lbs fresh ripe peaches (about 4 medium), peeled and pitted
- 1¼ cups full-fat quality coconut milk (I use exactly 1 package So Delicious Original Culinary Coconut Milk)
- ½ cup + ¼ cup packed brown sugar, divided
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla flavoring or extract
- ½ teaspoon ground cinnamon, divided
- Dash + ⅛ teaspoon salt, divided
- ½ cup quick oats (certified gluten-free, if needed)
- ¼ cup oat flour (certified gluten-free, if needed) or wheat flour
- 3 to 4 tablespoons coconut oil, melted or softened
- 1 tablespoon maple syrup
- 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.
- 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.
- 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)
- 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.
- Enjoy soft serve or pack into a container and freeze for 4 hours or longer for hard-packed. Serve with additional crumbles, if desired.
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!
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Well, I want to join in celebrating this holiday with you!! Looks great!
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Oh. My. Yum! This looks SO SO good!!
Thank you Rachel, I try 🙂
This may just be the perfect summer dessert! I have a ton of peaches ripe on the table right now! Perfect!
I think it is – nothing better than FRESH peach desserts!
This dessert looks totally luscious and perfect! Love all the dietary options you included here!
Thank you Trish!
What a wonderful recipe. I bet that ice cream is refreshing. and that crisp…oh yum
This may be my new favorite ice cream–everything I love about one dessert in ice cream form!
I often make ice cream but have never ventured using coconut milk – silly me! Now this Peach crisp ice cream has become my delicious inspiration!
Yes, it’s every bit as rich as dairy cream, and actually compliments certain flavors (like peach!) nicely.
Looks lovely, and I think it’s awesome you included tips for making the recipe paleo-friendly. I love grains and sugar, but I have a couple friends on the paleo diet 🙂
Yes, I love my oats, too Katherine! The paleo version is fun, and quite good raw – a nice variation sometimes!
I did not realize they sold it in aseptic packaging. Going to look for it in the store! So convenient when refrig space is at a premium.
I’ve been making so many peach smoothies lately! I can’t get enough 🙂 This dessert looks wonderful!
That sounds good too; I’m going to need to get more peaches for smoothies now!
I NEED to make this, and soon – it sounds incredible!
I love that culinary coconut milk too, I cannot recall the last time I bought canned…
Yes, yes you do 🙂