Rosie Makes: Vegan Peach and Basil Ice Cream

Vegan peach and basil ice cream

Did somebody mention the heatwave?! It’s too hot to contemplate baking, and the queues for Mary’s Milk Bar are snaking up the Vennel Steps, so this week I tried my hand at making some ice cream of my own. I’ve tried my hand at no-churn ice cream before (see my recipes here) but this one is a vegan-friendly version. The vegan peach and basil ice cream is quick and easy to whip up (as long as you chill everything the night before!) using coconut milk for its creamy base and rippled with fresh peach and basil coulis. To make the ice cream, you will need:

2 x 400ml tins full fat coconut milk
2 tsp vanilla extract
125ml fresh coconut milk
60ml agave nectar
For the purée:
1 x 227g tin peach slices in juice or syrup
10 basil leaves, rolled up and finely shredded.

The night before, put a medium metal mixing bowl in the fridge along with the tins of coconut milk. The next day, drain the peaches, reserving 2 tbsp of the liquid, then blend the peaches and reserved syrup to a purée using a stick blender or in a food processor.

Vegan peach and basil ice cream

Stir in the shredded basil.

Vegan peach and basil ice cream

Open the tins of coconut milk without tipping them, and use a spoon to scoop the coconut cream from the top of the tins into the chilled mixing bowl, saving the clear liquid for making a smoothie or stew. Add the vanilla extract, the fresh coconut milk and agave nectar to the bowl.

Vegan peach and basil ice cream

Beat for 2-3 minutes with an electric handwhisk until thickened and fluffy.

Vegan peach and basil ice cream

Transfer half of the mixture to a nonstick baking paper lined 900g (2lb) loaf tin or freezer-safe container, drizzle over 2 tbsp of the peach coulis and use a skewer to create a ripple effect, then add the rest of the coconut mixture. Dot on another 1 tbsp of coulis and ripple again. Chill the remainder to serve with the ice cream.

Vegan peach and basil ice cream

Vegan peach and basil ice cream

Cover loosely with cling film, then kitchen foil to help it freeze. Freeze for about 4 hours for soft scoop ice cream; the longer you leave this ice cream, the firmer it will set. Remove from the freezer for at least 5 minutes prior to scooping and serve with the remaining peach coulis.

Vegan peach and basil ice cream

Vegan peach and basil ice cream

Vegan peach and basil ice cream

What are you making to stay cool?

Vegan peach and basil ice cream

Vegan peach and basil ice cream

Vegan peach and basil ice cream

Recipe adapted from Tesco Real Food.

One comment

  1. Chloe says:

    This sounds delicious – the combination of the peaches and basil sound super refreshing!

    Life & Loves: A Foodie Lifestyle Blog

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