Vegan Peach Ice Cream

After a sweet meal, you might imagine that the last thing you’d want is dessert. You’d be wrong. Jon makes some amazing homemade ice creams and for this meal he didn’t disappoint. I watched him make this vegan peach ice cream and was amazed at how easy it was to put together—and was equally amazed at the amazing flavor.


4 cups peaches, peeled and diced
1 cup vanilla soy milk
¾ cup light brown sugar, packed
1 teaspoon vanilla
1 teaspoon spiced rum

In a medium saucepan, heat 2 cups of peaches with the soy milk and sugar until the fruit is soft and the sugar has completely melted. Remove from heat and allow the mixture to cool for 10-15 minutes. Using an immersion blender (or transferring the mixture to a counter-top blender if that’s what you have), blend the peach-soy milk mixture until it is smooth throughout.

Add the remaining 2 cups of peaches, vanilla, and rum to the mixture and stir. Cover the mixture with plastic wrap so that the plastic is touching the surface of the mixture. This will prevent a skin from forming. Refrigerate the mixture for at least two hours, but preferably overnight.

When the mixture is cold, transfer it to an ice-cream maker and churn per the manufacturer’s instructions (in most cases about 30 minutes).

(Yields: 8-10 servings; Ready In: 60 minutes (not including chilling time))