Peaches and Blackberry Ice “Cream”

It feels like the days are getting hotter, shorter but definitely not any cooler. I find it hard to even toast bread for fear that I will make it hotter inside.

I have fans going, windows opened, light clothes on and plenty of water and it still feels like a sauna. I have even been putting the air conditioner on which is something I wanted to avoid.

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Days like these call for one thing in my mind: cold, cold treats and nothing beats a good ice cream.

I was originally going to make a no churn ice cream but was persuaded to buy an ice cream maker and I can’t complain as I had been considering purchasing one for some time.

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Now I can make as much ice cream as I want and go crazy with flavours!

To christen my new shiny toy I made a peach and blackberry vegan ice cream. The peaches were a good price for a whole flat and the blackberries were bought at the farmers market as a part of a 1/3 flat of mixed berries.

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My base for this ice cream are raw cashews which help make it creamy but do not interfer with flavour.

This has a nice light peach taste cut through with a tart burst from the blackberries. I did not add any types of sugar, however if you want to sweeten it I would recommend honey.

For another ice cream recipe check out Pina Colada Ice Cream.

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Peaches and Blackberry Ice "Cream"
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 4 Large peaches
  • 1 Cup blackberries
  • 1 Cup raw cashews
  • 2 Cup hot water
  • ¼ Cup non-dairy milk
  • 1 Tsp vanilla
  • 2 Tbsp honey (optional)
Instructions
  1. Make sure to place ice cream bowl in freezer at least the night before.
  2. Soak raw cashews in hot water over night.
  3. Cut peaches into small chunks and set aside. Leave at least one handful to the side to add later.
  4. Blend blackberries together with 1-2 tbsp non-dairy milk. If you want to you can pour blackberries over a fine sieve to remove seeds otherwise scoop out blackberries into a small bowl and set aside.
  5. Drain cashews and pour into a blender with enough dairy-free milk to make a thick cream.
  6. Add peaches, vanilla and honey(optional) to blender and blitz until well combined.
  7. Remove ice cream maker bowl from freezer and set up ice cream maker. Pour peaches and cream into the bowl and turn on machine.
  8. Churn for 30 minutes, or until it is a soft-serve consistency. Add in a handful of chopped peaches.
  9. Slowly pour in the pureed blackberries and churn for another 10 minutes.
  10. Once churning is done you can serve as is or scoop into a freezer friendly bowl, cover with cling wrap making sure that it touches the ice cream surface and freeze for a further 2-3 hours before serving.
  11. To sere let ice cream sit out for 10 minutes before scooping into bowls.
  12. For a no-churn version do steps two to six as written above. Transfer mixture to a freezer friendly dish and freeze for one hour. Swirl in the blackberry puree and return to freezer for 3-4 hours covered with cling wrap that is touching the ice cream surface.

Enjoy!

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