Peach & Raspberry Vegan No-Churn Ice Cream

This ice cream recipe could not be an easier treat to make for summer! Almond Butter provides healthy essential fat for a smooth consistency and creamy richness without the dairy. Cashew or Rainforest Butter would be a delicious alternative to Almond.

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Yield: 8 servings

INGREDIENTS

• 1 can (400 mL) full fat coconut milk 

• ½ cup Nuts to You Almond Butter Smooth

• ⅓ cup maple syrup 

• 1 ½ cup frozen raspberries

• 1 ½ cup frozen sliced peaches

• 2 tsp vanilla extract

• Pinch of salt

• Note: It’s important not to use “light” coconut milk and not to reduce the amount of maple syrup as both ingredients help prevent an icy texture.

INSTRUCTIONS

1. A metal loaf pan is the perfect size container for the ice cream, but a large glass or plastic container also works. Line with parchment paper, if desired.

2. In a high-speed blender, combine all ingredients and blend until completely smooth.

3. Working quickly, pour mixture into the prepared pan.  Freeze for a minimum of 6 hours.

4. Remove from freezer for 10-20 minutes before serving to allow ice cream to become scoopable. It will soften up nicely, just give it time!

5. Cover with a lid or beeswax wrap to store.

Print

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