Roasted Peach Ice Cream

This homemade ice cream recipe is super fluffy and sweet, with a delicious vegan vanilla ice cream and a brightly colored peach swirl, perfectly fruity and flavored with cinnamon and brown sugar! It’s the best summer treat!

First, we will make the peach sauce that goes into our ice cream mixture and gets swirled into the churned ice cream. Chop your peaches into small chunks, and place them in an oven-safe dish with the vegan butter, brown sugar, and cinnamon.

Mix until combined, and then place in the oven and bake for 15-20 minutes, until bubbly. The brown sugar should melt into a caramel-like sauce on the peaches.

Then, blend up the peach sauce until it’s smooth! Be careful of blending the hot mixture, you may want to wait for it to cool before blending to prevent burns.

Once smooth, set aside to cool and begin making the ice cream mixture. Mix the dairy-free heavy cream, sugar, soy milk, and vanilla in a medium bowl. I recommend not substituting any other dairy-free milk for soy because you want something creamier with a higher fat content. A full-fat oat milk may also work but I have not tried it.

Once whisked together, set aside 1 cup of the peach sauce and mix the remaining into your cream mixture. The saved peach sauce will be used after our ice cream is churned. Add your cream mixture into your ice cream machine and churn according to the manufacturer’s instructions.

Once churned, scoop out into a 9×5 loaf pan. Drizzle on the remaining peach sauce and fold in using a wooden or rubber spatula. Freeze overnight and then when you’re ready to eat scoop and serve! Enjoy!

Roasted Peach Ice Cream

• 2 cups chopped peaches
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 2 cups dairy-free heavy cream
• 1 cup soy milk
• 3/4 cup white sugar
• 1/2 teaspoon vanilla

1. Preheat oven to 350F. Mix your chopped peaches with brown sugar and cinnamon in an oven safe dish. Bake for 15-20 minutes.

2. Cool slightly, then blend until smooth. Set aside 1 cup.

3. Mix together the dairy-free heavy cream, soy milk, and vanilla, as well as the remaining peach puree. Place into your ice cream maker according to the manufacturer’s instructions (mine was for 25 minutes)

4. Scoop into a 9×5 loaf pan, and fold in the remaining peach puree. Freeze overnight and enjoy!