Disclaimer: this recipe contains sugar. If this offends you, we suggest you stop reading now. If you’re wondering why in the world we’d allow this demon into our home, here’s some information on our view of sugar. Short story: raw cane sugar isn’t going to kill us. And in small doses paired with health promoting coconut milk and ginger, we’re going to enjoy it. You, of course, could adapt this recipe with fresh ginger instead of crystallized. You decide what’s best for your family!
One of Stacy’s and my favorite things to do together used to be to snuggle on the couch late at night, eating full pints of Ben & Jerry’s. Well, as it turns out, eating lots of ice cream was not good for our health. When we gave up dairy for good, we did fear that that was the last of our ice cream days.
Thanks to experimentation, we did eventually figure out a couple of recipes. You can find recipes for our version of Mint Chocolate Chip, Honey Nut and Chocolate Nut Butter Ripple Ice Creams are all in Eat Like a Dinosaur!Even more awesome, this year Spunky Coconut released her brand new book, The Dairy-Free Ice Cream Cookbook. After reading it (review here!), we were completely inspired to try to create more ice creams to share!
We have 3 recipes forthcoming on the ice cream front. The first one we made is this ice cream with diced peaches, fresh from the farmer’s market, and chopped crystallized ginger. It really makes for a delicious and sophisticated dessert. A word of warning: crystallized ginger is spicy and your kids may not enjoy it was much as you. But the adults in your life? Sublime.
Grilled Peach & Ginger Ice Cream
2 oz (about 1/4 cup) sulphur-free crystallized ginger (we recommend Reed’s), finely diced
4 ripe medium peaches
2 T coconut oil, liquified
2 cans (about 26oz) coconut milk
4 soft fresh medjool dates
1 tsp good vanilla
seeds of 1 vanilla bean (optional, add another 1/2 tsp vanilla if skipped)
Optional – adds thickness: 2/3 C raw cashews, preferably soaked for 4-12 hours but if you can’t wait plain raw will work
- puree coconut milk, cashews, vanilla and dates together until completely smooth (this took us almost 5 minutes)
- add to prepared ice cream maker
- while ice cream churns, slice peaches into 1/2 thick rounds
- brush peaches with coconut oil and grill peach slices over medium heat until lightly brown and caramelized on each side, about 3-5 minutes (depending on ripeness)
- remove peaches from heat, peel of skin and dice flesh into 1/2″ pieces
- after about 20 minutes, when ice cream is thick and creamy, add in ginger and diced peaches, let churn to stir and then turn off and transfer to an airtight container
- eat immediately or within a couple hours – if you wait longer you’ll need to let the ice cream sit out for 10-15 minutes to soften before serving
Next up: Salted Nut with Caramel and hopefully a Rocky Road made with a marshmallow ice cream base – still working the testing on that one out…