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Vegan Peach Ice Cream

This vegan peach ice cream is super creamy without any of the dairy! Fresh peaches are used in this recipe to get the most delicious flavor. Gluten-free, dairy-free and vegan. 
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Freezing Time:: 4 hours
Total Time: 4 hours 20 minutes
Servings: 6 servings
Calories: 291kcal
Author: Megan


  • 2 cups canned coconut milk
  • 1 cup unsweetened almond milk
  • 3 medium peaches (about 2 cups diced)
  • 1/2 cup dates (pits removed, soaked in boiling water for 10 minutes and drained)
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1 tbsp vodka (optional - keeps ice cream from getting rock hard)
  • pinch of salt
  • 2 medium peaches (diced (optional - to layer in after churning))


  • In a saucepan over medium heat, combine coconut milk, almond milk, cornstarch, cinnamon, salt and vanilla. Whisk occasionally for about 5 minutes. Transfer to a food processor or high powered blender. Add 2 cups of peaches, soaked and drained dates, lemon juice and vodka. Blend until smooth and creamy.
  • Add to an ice cream maker and churn according to manufacturer's instructions. Transfer to a freezer safe container. Fold in (optional) diced peaches if using. Freeze at least 4 hours.
  • Allow to soften slightly on the counter before serving.


Calories: 291kcal | Carbohydrates: 28g | Protein: 3g | Fat: 19g | Saturated Fat: 16g | Sodium: 66mg | Potassium: 528mg | Fiber: 4g | Sugar: 21g | Vitamin A: 410IU | Vitamin C: 10.8mg | Calcium: 77mg | Iron: 1.7mg
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