RECIPE: Non-Dairy Peach Ice Cream

By James Sant,

6 Servings

1 cup cashews, soaked

1 1/2 cups young coconut meat

1 cup organic dried peaches, soaked 15 min in 1 1/4 cups hot water, reserve 1 cup soaking water

2/3 cup light maple syrup

1 tablespoon vanilla extract

½ teaspoon salt

¼ cup coconut oil (melted)

1 fresh organic peach, diced


  1. Blend coconut meat, cashews, soaked dried peaches, 1 cup of the reserved soaking water, maple syrup, vanilla extract, and salt, until smooth.
  2. While the blender is running slowly add the coconut oil until fully incorporated.
  3. Chill the base thoroughly in the fridge, then process in an ice cream maker according to the manufacturer’s instructions. Add the diced, fresh peach just before turning off the churner.

    NOTE: Alternatively, you can just freeze the batter in a loaf pan and scoop. It will be a bit denser.


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