Peach Coconut Ice Cream
Total Steps
6
Ingredients
4
Tools Needed
9
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- 2 cans full-fat coconut milk (13.6 ounces each)
- 1 cup half & half
- 1/2 cup cane sugar
- 6 large ripe peaches
Instructions
Step 1
Heat coconut milk and half & half in a saucepan on the stove over medium-high heat until hot and barely bubbling (bring to a low boil). Add sugar and mix until dissolved. Remove from heat.
Step 2
Pour the mixture into a blender along with the quartered peaches. Allow the mixture to cool for about 10 minutes.
Step 3
Pour the cooled mixture into a large refrigerator-safe container and refrigerate for a few hours until cold.
Step 4
If using an ice cream maker, follow its instructions accordingly to churn the ice cream.
Step 5
Alternatively, without an ice cream maker, place the ice cream mixture in a freezer-safe container and put it in the freezer. Stir with a spoon every hour for roughly 8-10 hours until frozen.
Step 6
If serving leftovers from the freezer, thaw the ice cream for at least 10 minutes before digging in, as it will be much stiffer than store-bought ice cream.