Peaches & Coconut 
Cream Ice Cream

Don’t have an ice-cream maker? 
No problem – this luscious and creamy iced treat can be made without one for the ultimate summer dessert!

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Photo by Darren Kemper

 Find more healthy desserts like this here.

Prep Time
15 min
Cook Time
10 min
25 min


  • 2 cups sliced peaches (fresh or frozen)
  • 2 tsp pure vanilla extract, divided
  • 1/4 tsp sea salt, divided
  • 2 13.5-oz BPA-free cans coconut milk, refrigerated overnight (NOTE: It's important to use a brand without 
fillers and gums for this recipe.)
  • 3 tbsp raw honey


  1. Chill a large mixing bowl and beaters (for an electric hand mixer) in the refrigerator for 15 minutes.
  2. Meanwhile, in a small pot on medium-low, bring peaches, ¼ cup water, 1 tsp vanilla and 1/8 tsp salt to a simmer. Cover and simmer, stirring occasionally, for 10 minutes, using a spoon to crush and break up pieces until texture is a chunky purée. Remove from heat and cool completely.
  3. Meanwhile, scoop solid white cream from coconut milk cans into chilled bowl; reserve liquid for another use. Using hand mixer, beat cream for 1 minute, until light and fluffy, then add remaining 1 tsp vanilla, 1/8 tsp salt and honey. Beat on high for 1 additional minute. Fold peach purée into coconut mixture, then pour into a parchment-lined loaf pan, spreading so that top is even. Freeze for 3 to 4 hours, stirring vigorously every 30 minutes.
  4. To serve, let stand at room temperature for 20 minutes, then slice into individual servings using a warmed knife, or use a warmed ice cream scoop (run under hot water for 20 seconds).

Nutrition Information

  • Serving Size 1/8 of recipe
  • Calories 196
  • Carbohydrate Content 10 g
  • Cholesterol Content 0 mg
  • Fat Content 16 g
  • Fiber Content 1 g
  • Protein Content 2 g
  • Saturated Fat Content 0 g
  • Sodium Content 74 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0.5 g