Vanilla Peach Ice Cream

One of Dakota's favorite things is ice cream.  She knows she can't eat normal ice cream, but she loves the dairy free stuff.  Every once in awhile we will go out for gelato or ice cream as long as they have a dairy free option.  A treat is nice once in awhile, but I don't make a habit out of it since the options in ice cream shops are full of refined sugar and artificial colors.  I'm not a huge fan of hanging out with my kids after they've eaten these things unless there is a large open field!

You can find dairy free options in the store but they do have additives and they cost so much!  So I prefer to make my own.  Today, I was inspired by all of the end of season peach sales!  I haven't found any peaches that are no spray at the farms here so I have to catch the sales on organic ones when they come up.  I bought a couple big bags this week and made some jam, but I couldn't stop thinking about peach ice cream!

So today I whipped some up.  This recipe is super creamy and pretty addictive.  It's also really simple.  If you don't have an ice cream maker, you can still make this, it just may not be as smooth.  As with any homemade ice cream, it will get hard in the freezer, so let it sit out for 10 minutes before scooping!

Thai Kitchen is my favorite brand of coconut milk.  It has the thickest cream layer which makes whatever you are cooking (or freezing) super creamy and thick!

Vanilla Peach Ice Cream

2 cans coconut milk

3 peaches, sliced and frozen

1 peach, roughly chopped and frozen

1 tbsp vanilla extract

½ vanilla bean (optional)

¼ cup honey

Combine all ingredients, except for the diced peaches, in blender.

Blend on high until smooth.

Pour into ice cream machine with diced peaches and run until frozen, about 25-30 minutes.

Scoop into a freezer safe container and chill for 2-4 hours until firm.

...or eat it right out of the machine like "soft serve."

Sometimes you just can't wait for ice cream.

Needless to say, I had two very happy ice cream eaters!