Peach Ginger Ice Cream (Paleo, AIP, GAPS)

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the ice cream served in a white bowl

“I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream.”
~ Heywood Campbell Brown


I started my healing diet in June 2012. June 2013, I bought myself an ice cream maker as a reward. I could live without ice cream for one year (and I did), but I had no desire to abstain for a lifetime. I spent this summer happily experimenting with recipes. The result? A creamy, peach-ginger concoction that is autoimmune-protocol friendly, and absolutely delicious. Enjoy it on your next special occasion!

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Phoenix Helix Recipe Archive

Paleo AIP Peach Ginger Ice Cream (Paleo, AIP, GAPS)

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  • Author: Eileen Laird
  • Total Time: 24 hours
  • Yield: 4 servings



  1. Freeze ice cream bowl for 24 hours before starting recipe.
  2. Put 1/2 cup coconut milk in the fridge. Pour the remaining coconut milk into a saucepan. 
  3. Add coconut oil, ginger and cloves to the saucepan. Heat over medium heat until it begins to steam. Remove from heat, stir to blend, cover and let steep 30 minutes.
  4. Meanwhile, peel and chop peaches and place them in a blender. (Don't blend yet.)
  5. Add honey and vanilla to peaches.
  6. When coconut milk is done steeping, remove the cloves.
  7. Add gelatin to the cold coconut milk from fridge. Let sit for a minute, so the gelatin blooms, then add to warm coconut milk. Stir until the gelatin dissolves, and then pour on top of peaches in blender.
  8. Blend on low speed until smooth.
  9. Refrigerate mixture a minimum of 6 hours.
  10. When ready to make ice cream, process according to your ice cream maker‘s instructions. While it’s churning, add the remaining peeled and diced peaches to the ice cream mixture during the last few minutes of churning.
  11. I like it best right out of the ice cream machine, when it has a soft-serve consistency. Some people like to freeze it one hour, just to give it more solidity before scooping. If you freeze it longer than that, it will get rock-hard. (It's the nature of homemade ice cream.) To soften it to scoop, defrost it in the fridge for an hour or on the counter for 20-30 minutes.


  1. Note: Don't have an ice cream maker? Here's a technique to try and make it by hand.
  • Category: Treats
  • Method: Freezer

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19 comments on “Peach Ginger Ice Cream (Paleo, AIP, GAPS)”

  1. Can the gelatin be replaced with agar agar? My neighbor is vegan and I’d love to share it with her…

    Thank you so much for creating Phoenix, Eileen. I’ve been trying on the paleo journey (AIP 4 months) for almost 2 years. I do have small lapses, but your podcasts and articles always help get me back on track!

    1. Hi Cathryn. Since I’ve never used agar agar, I can’t say, but you’re welcome to try it. Let us know if it works! You’re a good friend.

    1. I wouldn’t recommend it. I taste-tested a few separate batches and found 1/4 cup to be the perfect amount, both for taste and texture.

  2. Yum! I have some frozen peaches that might need to find their way into this recipe.

    Thank you for sharing on A Humble Bumble’s Healthy Tuesday Blog Hop. I hope you will join us again next week!

    1. Absolutely! Most coconut milk contains guar gum as an additive, and that can be hard on the digestion. That’s why I recommend homemade. But if you do fine with guar gum, or if you buy an additive-free brand, canned coconut milk should work fine.

  3. This does sound good. I love the combination of peach and ginger.
    I have a bunch of peaches in the freezer that I froze a few weeks ago (we bought several cases of them when they were cheap at the farmers market)… I am betting that I could blend them up in the food processor along with the coconut milk etc and make something a bit like the banana soft-serve….

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