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Maple Peach Ice Cream

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This refreshing Maple Peach Ice Cream hits the spot on these warm…hot….summer days! The first night I made this I dished up a couple of bowls for my dad and husband.  They sat in silence as I watched spoonful after spoonful disappear.  I was still putting things away when my dad walked into the kitchen and peered over my shoulder with a sheepish look on his face.  He then quizzed me on the ingredients and just shook his head, having a hard time comprehending the fact that it didn’t have any dairy in it.  This was his first encounter with “raw foods” and I was a tad nervous if he would like it or not.  He said he really liked it…and then asked for more!  I filled his bowl once again and he walked away with a huge grin on his face.  Then my husband walked passed him with an empty bowl and out came his lower lip….”It’s ok honey, there is MORE!”  He got all happy as I filled his bowl with round #2 as well.  There is no doubt that this recipe is a win!

The following night my dad got all excited when I mentioned that we still had some of the Maple Peach Ice Cream left over for dessert if he was interested.  Before I even had the sentence out he said, “YES!”  Since then Bob has been having a bowl every night.  I served it on a half of a peach and Bob thought this was the bomb!  He told me to make sure that I mention that this is a great way to serve it. :)

You may notice that I use young Thai coconuts a lot in many of my recipes.  The reason I do that is first off I LOVE coconut and it is also sooo good for you!  I did a write-up on the health benefits of coconut that you can find here.  But it doesn’t stop there.  When it comes to using coconut oil in my recipes,  I go top quality!  Tropical Traditions was gracious enough to send me a huge jar of their premium, top-notch coconut oil to review.  They have so many amazing products on their web-site.  Be sure to check them out.  I copied a small write-up from their site and posted it below about the oil that I used.  Please be sure to read it.

Ingredients for the ice cream base:

  • 2 cups raw almond milk
, click here for the recipe
  • 2 cups of fresh, young Thai coconut meat
  • 1 1/2 cup frozen peaches
  • 3/4 cup maple syrup (not raw)
  • 2 tsp vanilla extract or  1 vanilla bean pod (using only the seeds scrapped from the inside of the bean)
  • 2 Tbsp raw cold pressed coconut oil (I used Tropical Traditions Gold Label Virgin Coconut Oil)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp  sea salt


  1. Put all of the ingredients in the blender and blend for 3-5 minutes. Blend until nice and creamy.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


Characteristics of Our Gold LabelTM Virgin Coconut Oil

This Tropical Traditions Gold Label Virgin Coconut Oil is a truly unrefined coconut oil. This coconut oil is made on Mt. Banahaw and surrounding areas from organic coconuts. Coconuts are used fresh (within 24-48 hours of harvest) from small family farms on Mt. Banahaw and other rural places in Quezon Province, the coconut capital of the Philippines. Only the highest quality coconuts are hand-picked from each harvest. The volcanic soil of Mt. Banahaw makes these organic coconuts some of the most nutritionally rich coconuts in the world!

Testing done in independent laboratories reveals higher levels of phenolic antioxidants than other coconut oils. The fresh coconut meat is shredded (wet milled), and then cold-pressed using the water from inside the coconuts to make coconut milk. The milk is then allowed to sit for about half a day, while the oil naturally separates from the heavier water. The oil is then filtered from the curds (coconut solids). No chemical or high-heat treatment is used, and this oil contains no trans fatty acids. We do NOT mass produce this oil. It is made by families who are coconut farmers using old-fashioned traditional methods that have been used in the Philippines for hundreds of years.

Our coconut trees and family producers are certified organic according to strict USDA standards. The families who produce the oil are also trained according to GMP (Good Manufacturing Practice) standards and re-certified each year. This high-grade Virgin Coconut Oil has a long shelf life due to the high antioxidant properties. The Gold Label Standard is our highest standard for Virgin Coconut Oil. Read more.

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4 thoughts on “Maple-Peach-Ice-Cream

  1. Lesley says:

    There is an Asian ranch market where I live that sells frozen young Thai coconut meat. Do you you think the defrosted coconut meat would work? I’ve bought coconuts that weren’t good so I thought it might save me from purchasing a bad one.

    • amie-sue says:

      Good morning Lesley… yes, that ought to work just fine. I have seen frozen coconut meats in Asian stores as well. Just make sure it is the flesh and not shredded coconut. I have bought that in the past and it didn’t work well for me. But if it is indeed young Thai coconut flesh / meat… should be great. Have a blessed day, amie sue

  2. florencia says:

    Hello Amie Sue.
    I wanted to know if i can replace the young coconut meat for another thing, because where I live it doesn’t sell young coconut.
    Great recipe!


    • amie-sue says:

      Good evening Flo,

      You bet… lets see, you can use 2 cups of cashews that have been soaked for 2+ hours. Can you get your hands on cashews? Have a blessed evening Flo, amie sue

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