Fresh Peach Ice Cream - Vegan & Sugar Free

Easy Summer Dessert Recipe with Sweet Juicy Missouri Peaches

Peach Ice Cream

Fresh Peach Ice Cream: Divinely delish summer dessert recipe with silken tofu, coconut milk, sweet juicy Missouri peaches, lemon juice, and liquid stevia to sweeten. Not that it needed much sweetening.

Peach ice cream is easy, but it takes time for everything to chill and freeze. It's worth the wait!

I used an electric ice cream maker but you could also blend everything in a food processor and freeze, stirring a few times during freezing.

Total prep & freeze time: 12 Hours

8 Servings

Nutrition Data Per Serving 216g: 165 cal, 87 Cal. From Fat, 17g carb, 10g fat, 8g Saturated Fat, 91mg sodium, 12g sugars, 2g fiber, 4g protein; low Cholesterol; good source Vit C, Manganese. Estimated glycemic load 7.


  • Ice Cream Base:
  • One 10 oz package firm silken tofu
  • One 14 oz can full fat coconut milk
  • Optional: 1/4 tsp salt
  • Other ingredients:
  • 7 fresh firm ripe peaches
  • 2 Tbsp lemon juice
  • 60 drops of liquid stevia (I used NuNaturals Liquid Stevia which is not bitter
  • 2 Tbsp arrowroot starch
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  • Blend tofu, coconut milk and optional salt. Chill for 8 hours or overnight
  • If using an ice cream maker, freeze the bowl overnight
  • Blanche peaches and peel: Bring a large pot of water to a boil, immerse peaches for 1 minute, drain and plunge peaches into cold water (add ice if possible) for 5 minutes
  • Slip the skins off the peaches and quarter, removing stones
  • Juice or blend 3 of the peaches (12 quarters)
  • Mix the remaining peach quarters with 1 Tbsp lemon juice and set aside
  • Mix peach juice with arrowroot starch and 1 Tbsp lemon juice in a saucepan. Stir with whisk over medium heat until thickened, then stir in liquid stevia
  • Chill the peach syrup until cold
  • Chop remaining peach quarters into 1/2 - 1 inch pieces
  • Assemble ice cream maker with frozen bowl, turn on, and pour in ice cream base, then the chilled peach syrup, and the chopped peaches last
  • Mix ice cream until set, then transfer to a covered container and freeze for 1 - 3 hours
  • Store ice cream in the fridge for 1 hour before serving, to soften
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Recipe Tips:

Whether or not you use an ice cream maker, for best results, be sure that all your utensils and equipment are frozen, and all your ingredients are well-chilled, and use a blender or blender stick to combine the coconut milk and silken tofu. To mix ice cream by hand, set the mixing bowl in a bowl of crushed ice.

Use the same method for ice cream made with other stone fruits, figs and strawberries. For berries with hard seeds, such as raspberries and blackberries, crush the fruit and strain out the seeds before making a fruit sauce. Cook the juice down to make it thicker.

Use any sweetener you like in this recipe. Powdered stevia or xylitol equal to 1/2 cup of sugar would work. Or if you are not sugar adverse, you can use the 1/2 cup of sugar. Whatever sweetener you use, it should be light colored.

More Chilled Dessert Recipes:

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