Roasted Peach, Fig + Pecan Vegan Ice Cream
This vegan ice cream is best when made in an ice cream maker. The recipe requires that you let the coconut milk base of the ice cream cool at least 8 hours, and that the ice cream freezer container be fully frozen before use. Plan ahead :)
Cashew milk can be substituted for the full fat coconut milk.
  • 2½ cups full-fat coconut milk
  • ½ cup sugar
  • pinch of sea salt
  • 1 tsp vanilla extract
  • 2 peaches, quartered
  • 5 fresh figs, stems removed & halved
  • ½ tbsp coconut oil
  • ½ cup toasted pecans
  1. Preheat oven to 400°.
  2. In a sauce pan set the coconut milk, sugar, and salt to warm over medium heat until the liquid temperature reaches 160° (or just until it starts to simmer). Stir well to make sure the sugar dissolves.
  3. Remove from heat, and stir in the vanilla extract.
  4. Set in a container to chill for at least 8 hours.
  5. Toss the chopped peaches and figs with the coconut oil, then spread evenly over a baking dish.
  6. Roast for 20 minutes.
  7. Spread the pecans over another baking dish and toast for 6 minutes.
  8. Allow the peach and figs to cool completely, and chill along with the coconut base.
  9. Set the pecans aside for use later.
Making the ice cream
  1. When all of your contents are chill follow the ice cream makers instructions, but be sure to wait until the end to add the pecans (last 5 minutes of churning).
  2. Place the churned ice cream into a freezer safe container, and allow the ice cream to freeze and solidify for at least 2 hours.
  3. Enjoy!
Recipe by Sweet Potato Soul by Jenné Claiborne at