Dairy-Free Peach Nice Cream

Growing up in South Carolina, peaches are to me what blueberries are to a Mainer. They’re the culinary metaphor for home - warm, fuzzy, sweet - and juicy like innocent gossip flying around a southern kitchen table!

This summer, while quarantining at home, I’ve had lots of time to dust off a few of my favorite peach recipes. Crumble has been a staple, along with peach soaked oats, and this simple, non dairy ice cream turned out to be one of the best experiments of the season. Without a drop of processed sugar, it’s healthy too!

Ingredients

3 peaches, peeled, sliced, and pitted

4 bananas, peeled, sliced and frozen 

2/3 cup non-dairy milk of choice

2tsp vanilla extract 

1/2 tsp cinnamon 

Directions

In a medium skillet, heat peaches and 2 tablespoons water over medium-high. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until peaches are softened, 10 to 12 minutes. Let cool 5 minutes. Carefully transfer peaches and any accumulated juices to a blender and puree until smooth. Place the purée in an airtight container (or an ice cube tray) and freeze for six hours or overnight. Once frozen, place the peaches along with bananas, milk, vanilla and cinnamon in a high-powered blender and blend until smooth and creamy. Transfer to an airtight container, cover, and place in the freezer for 30 minutes or until frozen. Scoop and serve with fresh sliced peaches and a sprig of mint.