What a wonderful weekend we had. My parents are visiting for the next week and we had so much fun taking my little guy to the playground after church Sunday morning. When I moved to Minneapolis almost 10 years ago I swore I would be on my way back to St. Louis within 5 years. Well, that obviously is not how things played out and to be honest the last 9 and a half years almost feels like a blink of an eye. I still tell people I am from St. Louis but know my heart and home is now in Minneapolis. Besides the winters and not seeing family as often as I would like, I have grown to love Minneapolis and everything it has to offer. Luckily we are having a sunny and warm September this year so we have sort of been pretending it is still summer. That’s ok right? Last night we grilled burgers and then enjoyed this delicious Peach Cardamom Coconut Milk Ice Cream. Well, I guess I should say everyone except for me since I’m in the middle of a 21 Day Sugar Detox. Not getting to join in on the fun of eating this did not bother me at all. Ok, I might be fibbing just a bit. But really, I enjoy making yummy food for my family just as much as I enjoy eating. If you are still in the mood for making ice cream before the winter officially moves in and are looking for a transitional flavor you are going to love the blend of summer peaches with the fall taste of cardamom. Could not be more perfect. Enjoy!
- 2 cans of full fat coconut milk
- ¼ cup raw honey
- 1 Tbsp arrowroot flour
- ¾ tsp vanilla extract
- ¼ - ½ dried cardamom depending on taste
- 2 bags frozen peaches
- ¼ tsp sea salt
- Shake cans of coconut milk and add all to a pan except ¼ cup of coconut milk. Place the remaining milk in a small bowl.
- Add raw honey to pan.
- On low heat gently whisk together the coconut milk and raw honey until smooth and clump free.
- Add arrowroot flour to remaining ¼ cup coconut milk. Whisk until the arrowroot flour is fully mixed with the coconut milk.
- Add arrowroot coconut milk combination to pan and whisk gently until fully incorporated.
- Continue to heat for around 4-8 min or until slightly thickened. Mixture should coat the back of a spoon. You may need to raise and lower the temperature during this process to thicken.
- Add ½ tsp vanilla extract and ¼ - ½ tsp dried cardamom (use less for a lighter cardamom flavor and more for a stronger flavor) to thickened ice cream base and mix well.
- Transfer mixture to a shallow baking dish and cover with plastic wrap.
- Refrigerate overnight for best results or for at least 4 hours.
- To make peach filling add frozen peaches, sea salt, ¼ tsp vanilla extract to a pan and heat on low to medium heat stirring occasionally for 15-30 min or until peaches are cooked down and soft. Refrigerate until ready to churn ice cream.
- Transfer coconut ice cream base to ice cream maker and follow directions. Once churning is a few minutes away from being complete pour peach mixture in top of machine and allow to thoroughly mix in.
- You can serve immediately for a soft serve consistency or place in a separate container and allow to harden and set for a few hours or overnight.
I love peach ice cream! And I love the idea of adding a lil cardamom to it! Your photos looks so dreamy and delicious!
I love it too! Thank you so much and I hope you enjoy it!