Peaches & Coconut Cream Cobbler Ice Cream

Steps

1. 1

   Peel the peaches. Remove the pits and chop the fruit into cubes, measuring 2 1/4 cups for the blended base; reserve any additional chopped peach for mixing in or topping.

2. 2

   Add the measured chopped peaches, coconut cream, and agave syrup to a blender. Blend until completely smooth and creamy, scraping down the sides if necessary.

3. 3

   Pour the peach mixture into an ice cream maker and churn according to the manufacturer's instructions, until thick and scoopable.

4. 4

   Add chopped toasted pecans, reserved chopped peaches, and chopped graham crackers to the churned ice cream. Mix them through evenly so the pieces are distributed throughout.

5. 5

   If you do not have an ice cream maker, pour the blended mixture into a bread pan. Freeze for about 6 hours, or until firm enough to stir, then mix in the chopped pecans, peaches, and graham crackers. Return the pan to the freezer until fully set.

   Start 6-hour timer
6. 6

   Scoop the ice cream into serving bowls or cones. Add extra chopped toasted pecans, peaches, graham crackers, and a drizzle of date syrup as desired.