- 2 cups coconut milk (divided)
- 2 Tbsp. coconut oil
- 1/2 Tbsp. finely grated fresh ginger (I like this ginger grater)
- 4 whole cloves
- 1 lb. peeled, chopped peaches (weight after chopping; approximately 5-6 cups)
- 1/4 cup raw honey
- 1 tsp. alcohol-free vanilla
- 1 tsp. gelatin
- 3/4 cup peeled, diced peaches (to add to ice cream once frozen)
- Freeze ice cream bowl for 24 hours before starting recipe.
- Put 1/2 cup coconut milk in the fridge. Pour the remaining coconut milk into a saucepan.
- 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.
- Meanwhile, peel and chop peaches and place them in a blender. (Don’t blend yet.)
- Add honey and vanilla to peaches.
- When coconut milk is done steeping, remove the cloves.
- 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.
- Blend on low speed until smooth.
- Refrigerate mixture a minimum of 6 hours.
- 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.
- 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.
- Note: Don’t have an ice cream maker? Here’s a technique to try and make it by hand.
- Category: Treats
- Method: Freezer
Keywords: paleo, aip, gaps, peach ginger ice cream