Photo: Ian Dooley
Peach and Lavender Ice Cream (Vegan)
9 ingredients
24 hr + 30 min
12
openrecipes
The peaches have to be juicy and ripe for this recipe. I cook half the peaches in the custard and the other half I fold in at the end. It adds more peach flavor this way. I always refrigerate the base overnight before churning it into ice cream. This really makes for a creamier base and it also give the flavors a chance to develop.
Estimated Nutrition (whole recipe, rough)
858
Calories
17g
Protein
29g
Fat
132g
Carbs
Counts 6 of 11 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
| Dairy | not in our table | 0 |
| Lavender | not in our table | 0 |
| Bean | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 can (14oz Can) Coconut Milk
- 1 cup Coconut Milk Coffee Creamer
- 1 cup Dairy Free Beverage Of Your Choice, I Use Coconut Milk
- ½ teaspoons Dried Lavender
- 1 whole Vanilla Bean, Split In Half Lengthwise With The Seeds Scraped Out
- ¾ cups Sugar, I Use Organic Cane Sugar
- 1 pinch Salt
- 4 whole Peaches, Pitted Then Diced With Skin Left On, Divided In Two
- 2 Tablespoons Cornstarch
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes