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Author Notes: This ice cream came about as part of ongoing experiments with Psyllium husk. Vegan ice creams tend to be icy as the fat content from the milk cream is missing. Often, recipes incorporate starches, such as corn, potato or arrowroot, thicken and correct the texture of thinner nut milks. Psyllium does a similar trick of thickening the fluids and cutting through some of the icy-ness that may result when frozen. This recipes uses coconut milk that has a higher fat content than nut milks. It helps to use only the cream part of the coconut milk, that part that floats onto the top inside the can, and discard the watery bits. This is not a blended ice cream and it tastes as such. You get to taste every flavor with integrity. —Asha
cans of full fat coconut milk, chilled
peaches, cored and halved
teaspoons heaped, hand ground psyllium husk
tablespoons agave or sugar syrup (honey if not vegan)
- Preheat oven to 350 F. Arrange the peaches in one layer and drizzle 2 tablespoons of honey over. Roast the peaches in the over for 20-25 minutes until soft but not mushy. Cool, chop and reserve.
- Separate the cream portion of the coconut milk and discard the rest.
- In a heavy bottomed pan, bring the milk, 5 tablespoons of honey and the thyme to a brisk simmer. Turn off the heat and let it steep for 10-15 minutes.
- Drain the thyme from the mixture, add the psyllium and chill in the fridge for atleast 30 minutes, unto one hour.
- At this stage add the mixture to the ice cream maker and churn according to instructions.
- Before final freeze, fold in the chopped roasted peaches and pour into ice cream mold.