So I am still reeling from my Beyonce/Jay-Z concert the other night (details on it tomorrow- but all I can say is OMG- perfection) and now tumbling into Seafair weekend here in Seattle. (Think Hydroplane races and the Blue Angels and lots of sailors). I think they may call similar celebrations “Fleet Week” in other parts of the country? Well, my mom lives right down next to the hydroplane pits and all of the main activities. so it is loud here. Really loud. (I will elaborate tomorrow in Saturday Stuff.) But I am getting ready for a weekend full of entertaining so our friends can get as close as possible to the action!

So while I have been busy preparing some great dishes for them, I realized that I, GASP, hadn’t posted a sweet in a while!

Well it is certainly not because we haven’t been eating them. I am all about making homemade ice cream and sorbet right now and the kids are spending lots of evenings on the front porch licking ice cream cones. (Did I mention that it is hot right now? Like really really hot. Well, it’s in the 80’s. That is hot for Seattle.) And I have been making tons for this weekend.

Peach and Cinnamon Caramel Ice Cream- Vegan

Out of the gallons of frozen treats I have been churning, this has been absolutely my very favorite so far. This is the best time for ripe juicy peaches and the addition of cinnamon and a coconuty caramel is totally incredible. Especially when there are crunchy little cinnamon sugar crumbles throughout. It’s like the equivalent of finding a chunk of cookie in your your cookies and cream ice cream- which is to say: the best.

Peach and Cinnamon Caramel Ice Cream- Vegan

Peach and Cinnamon Caramel Ice Cream- Vegan

 

Recipe: Peach and Cinnamon Caramel Ice Cream (Vegan)

Ingredients

  • 2 cups coconut cream
  • 3 peaches
  • 2 tablespoons coconut oil
  • 1 cup sugar
  • 1 cup coconut cream
  • 2 tablespoons coconut oil
  • 1cup sugar
  • 2 teapsoons cinnamon
  • ¼ cup coconut milk

Instructions

  1. Add the two cups of coconut cream to the bowl of a standing mixer and place in the fridge or freezer to chill.
  2. In a medium sauté pan, combine the coconut oil, sugar and coconut cream. Cook while stirring over medium low heat until it is thick and bubbly, about 10 minutes. Let cool slightly.
  3. Slice the 3 peaches and add them to the bowl of a food processor. Puree until you have a fine pulp.
  4. Add the warm coconut caramel mixture to the peaches and puree to combine. Let the combination cool. I would put it in the fridge to help things along.
  5. In the same pan, add the coconut oil and sugar and cinnamon. Let the sugar start to melt and be sure to stir with a wooden spoon. When the caramel is really hot and the sugar has melted quite a bit, add the coconut milk. Be careful! It will bubble up and splutter a bit. Just keep stirring and lower the heat a little if you need to keep it from bubbling over.
  6. So unlike normal caramel where you don’t want it to seize up- with this you do! You are looking for crunchy caramel granuals, not smooth caramel sauce.
  7. So as soon as the coconut milk has either absorbed into the mixture or cooked off, just take the pan off of the heat. Stir every so often so that it doesn’t stick to the pan.
  8. Now you will want to whip the chilled coconut cream to as stiff of peaks as you can manage.
  9. Then fold in the chilled peach mixture to the whipped coconut cream.
  10. Ice Cream Maker Instructions:
  11. Add this to an ice cream maker and freeze according to the manufacturers directions, adding the caramel crunch in the last few minutes. Then transfer to a freezer ok storage container and freeze at least a few hours before serving.
  12. No Ice Cream Maker:
  13. Pour the combined ice cream base into a metal loaf pan or cake pan and then gently stir the caramel crumbles in. Cover with Saran wrap and freeze for at least 10 hours before serving.

Preparation time: 20 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 12

Print Recipe  

So I am still reeling from my Beyonce/Jay-Z concert the other night (details on it tomorrow- but all I can say is OMG- perfection) and now tumbling into Seafair weekend here in Seattle. (Think Hydroplane races and the Blue Angels and lots of sailors). I think they may call similar celebrations “Fleet Week” in other parts of the country? Well, my mom lives right down next to the hydroplane pits and all of the main activities. so it is loud here. Really loud. (I will elaborate tomorrow in Saturday Stuff.) But I am getting ready for a weekend full of entertaining so our friends can get as close as possible to the action!

So while I have been busy preparing some great dishes for them, I realized that I, GASP, hadn’t posted a sweet in a while!

Well it is certainly not because we haven’t been eating them. I am all about making homemade ice cream and sorbet right now and the kids are spending lots of evenings on the front porch licking ice cream cones. (Did I mention that it is hot right now? Like really really hot. Well, it’s in the 80’s. That is hot for Seattle.) And I have been making tons for this weekend.

Peach and Cinnamon Caramel Ice Cream- Vegan

Out of the gallons of frozen treats I have been churning, this has been absolutely my very favorite so far. This is the best time for ripe juicy peaches and the addition of cinnamon and a coconuty caramel is totally incredible. Especially when there are crunchy little cinnamon sugar crumbles throughout. It’s like the equivalent of finding a chunk of cookie in your your cookies and cream ice cream- which is to say: the best.

Peach and Cinnamon Caramel Ice Cream- Vegan

Peach and Cinnamon Caramel Ice Cream- Vegan

 

Recipe: Peach and Cinnamon Caramel Ice Cream (Vegan)

Ingredients

  • 2 cups coconut cream
  • 3 peaches
  • 2 tablespoons coconut oil
  • 1 cup sugar
  • 1 cup coconut cream
  • 2 tablespoons coconut oil
  • 1cup sugar
  • 2 teapsoons cinnamon
  • ¼ cup coconut milk

Instructions

  1. Add the two cups of coconut cream to the bowl of a standing mixer and place in the fridge or freezer to chill.
  2. In a medium sauté pan, combine the coconut oil, sugar and coconut cream. Cook while stirring over medium low heat until it is thick and bubbly, about 10 minutes. Let cool slightly.
  3. Slice the 3 peaches and add them to the bowl of a food processor. Puree until you have a fine pulp.
  4. Add the warm coconut caramel mixture to the peaches and puree to combine. Let the combination cool. I would put it in the fridge to help things along.
  5. In the same pan, add the coconut oil and sugar and cinnamon. Let the sugar start to melt and be sure to stir with a wooden spoon. When the caramel is really hot and the sugar has melted quite a bit, add the coconut milk. Be careful! It will bubble up and splutter a bit. Just keep stirring and lower the heat a little if you need to keep it from bubbling over.
  6. So unlike normal caramel where you don’t want it to seize up- with this you do! You are looking for crunchy caramel granuals, not smooth caramel sauce.
  7. So as soon as the coconut milk has either absorbed into the mixture or cooked off, just take the pan off of the heat. Stir every so often so that it doesn’t stick to the pan.
  8. Now you will want to whip the chilled coconut cream to as stiff of peaks as you can manage.
  9. Then fold in the chilled peach mixture to the whipped coconut cream.
  10. Ice Cream Maker Instructions:
  11. Add this to an ice cream maker and freeze according to the manufacturers directions, adding the caramel crunch in the last few minutes. Then transfer to a freezer ok storage container and freeze at least a few hours before serving.
  12. No Ice Cream Maker:
  13. Pour the combined ice cream base into a metal loaf pan or cake pan and then gently stir the caramel crumbles in. Cover with Saran wrap and freeze for at least 10 hours before serving.

Preparation time: 20 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 12