If something can be made at home, I am a firm believer that it should be made at home.
When you can make coconut ice cream that tastes this good at home, I see no reason to leave the house for ice cream. In fact, I see no reason to ever leave the house again at all. If you need me, I’ll be laying on the couch, overdosing on this stuff.
The peaches are the slightly spiced, caramelized “cherries” on top – melting the ice cream a little bit at a time and balancing the sweetness of the vanilla. Spicy may not be the first thing that comes to mind when you think of ice cream toppings, but I think you’ll reconsider your options after giving this a try.
On the rare occasion that I try ice cream outside of the house, I usually wind up disappointed. I remember it tasting SO MUCH BETTER when I was a kid – what’s up with that? Did it really taste better or have my tastebuds changed? Or both? I guess it’s that way with a lot of things as you grow up.
One thing that hasn’t changed is that homemade ice cream still tastes just as good as it did when I was a kid. I’ve mentioned before that ice cream making was a “dad” thing in our household. I don’t know why – it just was. I always felt important because I got to use the hand whisk, but really, I know dad handled the bulk of the work. And no one else ever makes it quite like he did.
That was back when we didn’t eat very healthy, so the ice cream included lots of sugar and dairy – two things that we avoid nowadays. With store-bought and ice cream shoppe varieties out of the question, our options are pretty limited.
While we were on our road trip, my mom discovered this ice cream recipe from The Nourishing Gourmet and made it a couple of times. When we came back, she raved about how good it was, so naturally we had to try it. We’ve made it 3 times since then, if that tells you anything.
You don’t need milk and you don’t need processed sugar. All you need is coconut milk, real honey, and vanilla. The result is a more flavorful, creamy, and healthier version of ice cream.
To make this ice cream, we used the same ice cream maker that I watched my dad churn with millions [ok, maybe it was more like hundreds] of times growing up. I’m surprised that the thing is still in production – yet, it is! I’ve never used another kind of ice cream maker, so I don’t feel qualified to recommend anything other than this one.
It’s simple to use, easy to clean, and, most importantly, makes good ice cream. After the ice cream maker has done its job, we store it in a container for up to a week.
If you’re not in the mood for spicy peaches, I recommend chocolate syrup, chopped nuts, or fresh berries. Let us know what you think of this perfect-for-any-occasion coconut ice cream and tell us how you top it off – use #thefitchen to show off your creations on Instagram!
Get the Recipe
3-Ingredient Coconut Ice Cream with Spicy Grilled Peaches
Ingredients
Method
- In a medium bowl, combine coconut milk, vanilla extract, and honey. Use a whisk to combine until the consistency is smooth. Follow the instructions on your ice cream maker to finish the process.
- Slice peaches into 1/4" pieces after removing the core.
- Arrange peach slices on a plate and sprinkle with sugar and cayenne.
- Grill for 3 minutes on each side or sauté quickly in a pan over medium-high heat for 8-10 minutes.
- Our ice cream maker takes about 30 minutes total, and then we like to transfer to another container and freeze for an additional 30-60 minutes
- Scoop ice cream, top with peaches, and enjoy!
Definitely trying!!