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Peaches & Coconut Cream Cobbler Ice Cream

Peaches & Coconut Cream Cobbler Ice Cream

Imported by Starr2 on SeeMeCook

A creamy, no-fuss vegan peach ice cream made with coconut cream and agave, folded with toasted pecans, peaches, and graham crackers for cobbler-inspired crunch. Finish it with a drizzle of date syrup and extra toppings.

6 servings375 minAmerican

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Ingredients

  • 2.25 cup peaches (Chopped; about 3–4 small peaches, peeled, with extra chopped peaches reserved for mixing in or topping)
  • 2.25 cup coconut cream
  • 0.25 cup agave syrup
  • toasted pecans (Chopped; amount to taste for mixing in and topping. Estimated amount: 1/2 cup)
  • peaches (Chopped; amount to taste for mixing in and topping. Estimated amount: 1/2 cup)
  • graham crackers (Chopped; use vegan graham crackers if keeping the recipe vegan. Amount to taste; estimated amount: 4 crackers)
  • date syrup (For drizzling over the finished ice cream; amount to taste. Estimated amount: 2 tablespoons)

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.

  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.

Notes

The source does not specify quantities for the mix-ins or toppings, so add them to taste. For the no-churn method, the stated freezing time is about 6 hours before mixing in the additions; freeze again afterward until firm. Coconut cream varies considerably by brand, so nutrition is an estimate.

Nutrition per serving

411Calories
5gProtein
36gCarbs
30gFat
5gFiber
  • dessert
  • ice cream
  • vegan
  • dairy-free
  • gluten-free optional
  • no-churn
  • frozen dessert
  • summer

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