Do vegans eat ice cream? You better believe we do!! Vegan ice cream is just as creamy, rich, and delicious as the kind made from cow’s milk. It’s also a lot healthier, and requires no animals to be harmed in the making ❤️🐮 Horray!!
This summer my most requested recipe has been ice cream! I finally purchased an ice cream maker, and started thinking about all of the varieties I could make with it. Since I’m allergic to cashews, I knew I would use coconut milk for the base. And it had to be a creative ice cream using seasonal ingredients, yet easy to make. That’s how I landed on roasted peach and fig with toasted pecans!
Both peaches and figs are in season, adding all sorts of purpose and joy to my life! I’m probably spending more money on these two fruits than any other groceries right now. I munch on sliced peaches first thing in the morning, and snack on figs before I go to sleep at night. They’re both luscious and decadent, and so sweet! And their textures…I just can’t get enough!
I chose to roast the peaches for this ice cream in order to bring out even more of the richness of their flavor. The toasted pecans add crunch and that signature buttery nuttiness. I’m really patting myself on the back for this one!
What’s your favorite ice cream variety? Later today I’m going to attempt a melon sorbet, and later I want to try making salted banana pecan. Whoa, I’m already drooling 😜
Roasted Peach, Fig + Pecan Vegan Ice Cream
- 2 1/2 cups full-fat coconut milk
- 1/2 cup sugar
- pinch of sea salt
- 1 tsp vanilla extract
- 2 peaches quartered
- 5 fresh figs stems removed & halved
- 1/2 tbsp coconut oil
- 1/2 cup toasted pecans
- Preheat oven to 400°.
- 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.
- Remove from heat, and stir in the vanilla extract.
- Set in a container to chill for at least 8 hours.
- Toss the chopped peaches and figs with the coconut oil, then spread evenly over a baking dish.
- Roast for 20 minutes.
- Spread the pecans over another baking dish and toast for 6 minutes.
- Allow the peach and figs to cool completely, and chill along with the coconut base.
- Set the pecans aside for use later.
- Making the ice cream
- 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).
- Place the churned ice cream into a freezer safe container, and allow the ice cream to freeze and solidify for at least 2 hours.
Want to try more vegan ice cream recipes? Leave a comment below!
Jade / January 28, 2016 at 2:54 pm /
Your ice cream was absolutely gorgeous! I loved it! Any chance for some more ice cream receipes in the future?
Jenné @ Sweet Potato Soul / January 30, 2016 at 7:03 pm /
Thank you! Absolutely. I want to bring you more ice cream recipes 🙂
Abhinav rajput / January 6, 2016 at 6:23 pm /
I tried this and liked it as I thought and I like coconut
Abhinav rajput / January 6, 2016 at 7:46 am /
I like pecans I can use them in any recipe I liked this and importance of this here
Jenné @ Sweet Potato Soul / December 13, 2015 at 2:49 pm /
Thanks so much!! When they’re in season I buy them at Whole Foods, or on the street from the vendors. Wherever I can get em 🙂
Simone Turner / September 11, 2015 at 8:14 pm /
This looks so delish @SweetPotatoSoul:disqus ! I’ve been drooling to purchase an ice cream maker. Now I think I will do that. I love homemade ice creams, especially ones that are non-dairy because although I am not a vegan, I still am aware of my dairy intake only.
Jenné @ Sweet Potato Soul / September 12, 2015 at 12:07 am /
Yes, do it! You’re going to have so much fun with it 😉
gittie / September 8, 2015 at 8:04 pm /
My family doesnt like the coconut flavor of the coconut milk. Which cashew milk do you recomend?
Jenné @ Sweet Potato Soul / September 12, 2015 at 12:06 am /
I would make it myself at home. I’m totally allergic to it, so I haven’t tried any of the store bought ones. Still, I don’t think they’ll be fatty enough. You can make your own by soaking 1 cup nuts overnight, then blending with water. For thick creamy milk use about 3 cups water the blend. Then strain and use 🙂
Simone Turner / September 12, 2015 at 12:36 am /
Cashew mixed with macadamia nut (both raw of course) makes for a creaminess that resembles coconut. Maybe you could give that a go @gittie. 🙂
Jenné @ Sweet Potato Soul / September 15, 2015 at 12:47 pm /
That is a perfect idea!! Thanks Simone 🙂
Becky Striepe / September 1, 2015 at 6:31 pm /
This looks amazing! I think you are a dessert genius.
Jenné @ Sweet Potato Soul / September 3, 2015 at 1:49 pm /
Thank you so much Becky!!! You’re so sweet 😉