Wednesday, August 23, 2017

Peach Cardamon Coconut Ice Cream

Welllllll...Peaches have made their way into one of my vegan ice cream experiments. Have you ever tried peaches with cardamon? It's gotta be one of my most favorite ways to spice up fresh peaches and once you try's hard going back to plain ol' peaches. Such a cool and spicy way to enjoy this summer treat.
See those little spicy flecks of cardamon?!? and those chunks of fresh peaches?! Such a fantastic match! This ice cream creation was my favorite of the summer thus far. It was just the perfect treat on a warm summer night, watching the glow of the sun set, and the warm giggles of the kids and love of friends. I know it's just ice cream- but when were talking about cardamon and peaches too- well that's what sets this one apart from the rest :)
I didn't let this set long enough before taking pictures so you can see how the scoops were a bit runny or messy, but that doesn't change a thing! It is so creamy, refreshing, sweet and tangy and spicy in all the right ways. Maybe the reason I love this so much is because it touches on all the taste buds and satisfies all the flavors your looking for in an after dinner treat. I love sharing my experiements and treats and this one I am so excited for you to share-in and try- totally worth the time and GO get yourself some damn peaches! Happy last days of summer...and ENJOY all the bits!
Peach Cardamon Coconut Ice Cream Recipe
{gluten, dairy, egg, soy, nut, and seed-free}

2 cans of coconut cream (14 ounce cans, just scrap out the cream and discard/reuse water)
1 TB of tapioca starch
2 TB of coconut palm sugar
2 cups of fresh peaches
1 lemon squeezed and zested
1/3 cup of maple syrup
1 1/2 ts. of ground fresh cardamon
pinch of sea salt
pinch of cinnamon, ginger, nutmeg, cloves or 1 ts. of pumpkin pie spice

PLUS an extra 1-2 cups of diced fresh peaches, stewed with a drizzle of maple syrup and lemon juice for a few minutes on the stove and then cooled and mixed into the batter when being poured into the ice cream maker.

In a saucepan, put the coconut milk cream on low heat and let it get soft and liquid. Then sprinkle in the tapioca flour and put in the rest of the ingredients. Let everything get warmed and the tapioca thickened and then dump it all into a high powered blender and blend until frothy. Then pour into a cool down bowl and fold in the extra diced peaches and cover with wrap or lid and let cool down. 

When room temp or cooled down, add to a ice cream maker and let it do it's job for 20 minutes or so and then spread into a container to sit in the freezer for 1 hour or more. Then you can pull out and use a regular ice cream scoop to serve up perfectly. Serve up and share with all your people!
If you have not invested in the Cuisinart Ice Cream Maker- then you might want to in time for this summer. I got this as a birthday gift last year and have enjoyed using it. The instructions before you make the ice cream is to deep freeze the mixture container. It must be super cold! Then once you do that you can hook up the container and follow the instructions- which for this ice cream includes just pouring in the mixture while it has already started spinning. This will take anywhere from 20-30 minutes to thicken up the ice cream. It is like soft serve and ready to top or eat, but if you want a more scoop-able ice cream then let the machine run for the allotted time and then pour into a container and put in the freezer and within 60 minutes it will be a perfect scoop!

Much love and light to you, xoxo

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