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Ginger Peach Ice Cream with Honey Ginger Chocolate Fudge Nuggets

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Ginger Peach Ice Cream with Honey Ginger Chocolate Fudge Nuggets… well if that isn’t a mouthful (no pun intended).  When all was said and done I still couldn’t decide what to call it.  I wanted the name to reach out and grab you, to lure you in, to get your mouth to water, to make you want to dive head first into the computer screen and devour the whole thing… Did it work?

I find taking pictures of ice cream more challenging than other foods.  I run all over the house, inside and out, trying to find just the right light, before it melts.  Tonight the perfect place for the picture was outside in the courtyard.  As I was taking a few snapshots our neighbor came over to say hi.  We just love Tom and his wife, Lelsie!  After chatting a bit he said that he needed to get home for dinner… before I knew it my husband handed Tom my photo shoot… so they could share it for dessert. lol  I was more than thrilled to share with them… but this was and is the best shot I got of Ginger Peach Ice Cream with Honey Ginger Chocolate Fudge Nuggets as it headed out of sight. :) Oh I should mention that I drizzled some raw, local honey on top in case you were wondering.  I believe in layers of goodness!

Before we get started here, I wanted to say that I used frozen organic peaches because the ones in the local grocery store where hard as rocks.  Bottom line, they weren’t ripe and not only does that greatly affect the flavor, there are fewer nutrients and is harder to digest.  So, I opted for frozen peaches which are preserved at peak ripeness.

Ingredients for the ice cream base:

  • 2 cups raw cashews, soaked 2+ hours
  • 4 cup frozen peaches, thawed
  • 1/4 cup raw honey
  • 2 tsp vanilla extract
  • 2 Tbsp raw cold pressed coconut oil
  • 1 Tbsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp  sea salt
  • 1 cup Honey Ginger and Peach Chocolate Fudge (rolled into tiny balls)

Preparation:

  1. Be sure to soak your cashews.  This will soften them which in return will help them blend nice and creamy.  After soaking, drain and rinse well.
  2. Put all ingredients into the blender and blend for 3-5 minutes. Process till nice and creamy.
  3. If you have an ice cream maker, after the mixture is blended, chill for about 1 hour in the freezer and then pour into your ice cream maker and follow the manufacturer’s instructions.
  4. If you don’t have an ice cream maker, pour into a Tupperware container and place in the freezer.  Be sure to stir it a few times an hour until frozen.
  5. You can also pour it into ice-cube trays and freeze.  For serving just pop the ice cubes out and using your blender, blend until it is a soft serve ice cream.
  6. It is best to take the ice cream out of the freezer for about 10 minutes ahead of time so it can have a chance to soften.  Did you know that softer ice cream has more flavor than hard, frozen ice cream?  Test it for yourself.

These are made from Honey Ginger and Peach Chocolate Fudge Bars.  I rolled the dough into little balls and froze them while the ice cream was in the machine doing its magic.

After the ice cream was done in the machine, I moved it to a bowl and stirred in the Honey Ginger and Peach Chocolate Fudge balls.

I then transferred it to a glass dish to prepare it to go into the freezer.

 

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