The Joy of Eating a Peach (flickr: savannahgrandfather)
Today is the second week of Slightly Indulgent Mondays—“a blog carnival dedicated to fabulous food made a little bit healthier.” Amy of Simply Sugar & Gluten Free (where something good is always cooking) is the sweet creator and host of this carnival. It’s open to everyone. You just have to put a bit of a healthy twist on a recipe. There’s also a giveaway, which you are automatically entered in by participating—no blog required to submit a recipe either. You can read more here. I really do love the blog carnivals. They are always a fun way to share recipes and build camaraderie.
In response to my recent post on my gluten-free, dairy-free Snickerdoodle ice cream, helpful reader Sandy, shared a recipe for peach ice cream. I was very excited because making peach ice cream had been on my mind for a while. Plus, I had some peaches on the counter right then. So I prepared and put those in the freezer, but I only had about 2 cups, which was quite a bit less than what was required. So I purchased some more peaches and when they ripened, I prepared those and added them to the freezer container. I liked that the recipe called for frozen peaches and you could just make the ice cream when you had stockpiled enough peaches (that’s a concept I use for my Everything Soup and sometimes pot pie or chili).
The recipe only had four ingredients, so it went together in no time. Note that there is some waiting involved before you churn the ingredients, as you can see below. Also, I had to adjust the amounts as the original recipe was too much for my Cuisinart ice cream maker. (Remember that when filling an ice cream maker.) I didn’t realize that until about halfway through the churning process when the mix started flowing over the sides. Yikes. As a result, my new ice cream maker is now truly broken in, and hopefully not broken, as peach “liquid” was even coming out of the vents in the bottom. (At that point, the churning was done and I thought what the heck, so I unplugged it and flushed out the center part until the water coming out of the bottom vents was clear. I won’t use the ice cream maker again until it’s all dried out. Keep your fingers crossed … my friend’s lemon basil ice cream is next on my list.) Despite the little technical glitch, the results were very good. But, I think a better description of this frozen recipe is sorbet, not ice cream. It’s light and refreshing and contains no dairy. I have to admit that I’m not always a huge peach fan, but I have really enjoyed this sorbet. It’s Slightly Indulgent, but not overly indulgent. (When you want a more indulgent flavor, try the Snickerdoodle ice cream—it’s luscious.) I really like this peach sorbet, and I think you will, too. A week later and there’s still half of it left in the freezer … in fact, I’m getting ready to enjoy a bowl.
- 3¾ cups frozen, diced peaches; partially defrosted (or fresh, unfrozen peaches; see notes)
- one 14-oz can full fat coconut milk, chilled
- ½ cup honey (may use ⅓ cup of honey if you like less sweet; or substitute ½ cup agave nectar for vegan option)
- ¼ tsp or so of vanilla bean scrapings or 1 tsp vanilla extract
- Combine all ingredients in blender. Blend; then place the full blender pitcher in the refrigerator for 2 hours.
- Pour chilled mixture into ice cream maker and churn for 20 – 30 minutes.
- You can eat at this point, but the sorbet will still be somewhat soft. I froze mine for another half hour or so before eating.
Not into peach? Or, have other ideas? Or, other fruit (or vegetables!) on hand, consider these recipes:
Diane’s Blueberry Ice Cream,
Elana’s Roasted Banana Coconut Ice Cream, or
It seems that every time I talk about ice cream, sherbet, or sorbet, I always say the same thing … so many possibilities! Enjoy, and be sure to check out all the recipes over at this week’s Slightly Indulgent Mondays roundup at Amy’s.
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