The smell of roasted peaches drizzled in honey is to die for. So why not mix them with some thyme for a vegan ice cream treat like you’d find in some awesome foodie truck fest. Our Sweet Summertime series of vegan-friendly ice creams are just the thing to cool off and cultivate some new tastes. Check out our Strawberry Mint Mojito Ice Cream and Blackberry Basil Ice Cream. We are seriously calling these three recipes our dream team in the studio kitchen. Enjoy!
Roasted Peach Thyme Ice Cream
Yield 8 SERVINGS
4 ripe peaches
roasted 1 tbsp.honey
1/4 c. raw honey
2 T. chopped thyme
2 T. vodka
1 t. vanilla extract
1 t. sea salt
1 can full-fat coconut milk
Preheat oven to 400 degrees F
Cut the peaches in half, remove the pits and place in a roasting pan, cut side up. Drizzle with one tablespoon of honey and roast until soft, 30-40 minutes. Set aside to cool, carefully peel away skin and mash peaches with a fork to a rough consistency. Cover and refrigerate.
In a high-powered blender, combine honey, thyme, vodka, vanilla extract, salt. Puree on high speed until everything is well-combined.
Shake the can of coconut milk well and add to the blender. Blend all ingredients for two minutes. Transfer to a bowl, cover, and chill for 3 hours.
Process in your ice cream maker the ice cream base and the roasted peaches, according to the manufacturer’s instructions. Usually starts setting up in about 20 minutes. Freeze until set in a parchment lined loaf pan.
Vodka keeps the ice cream creamy without using eggs, who knew!