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I’ve made it my mission this summer to make ice cream flavors I have always wanted to try, but couldn’t find. At my heart, I am a foodie, always searching for unique and interesting flavor combinations. I just need to keep them all (well, mostly all) AIP-style! While I do miss conventional ice cream, dairy and I have not been on good terms for a long while now. But ice cream? Well, I just can’t give that up. And the beautiful thing is, when my diet is filled with mostly nutrient dense foods, ice cream once in a while is totally kosher. Like this Caramelized Peach and Basil Ice Cream. Which might just be the perfect ice cream.
Herbs and fruit coming together in a creamy, sweet dessert is always a good thing. And now that peach season is officially here in New Jersey, it’s also the perfect time to try this peach + basil combo. This too is of course the season for basil, growing in large planters nearby where some may easily be plucked for a recipe such as this. When you combine the two, well, it’s heaven on a spoon.
On multiple occasions, I was to be found standing at the counter, bowl of rock-hard Peach Basil Ice Cream in one hand, spoon in the other. Digging away, relentlessly, unwilling to wait the 15ish minutes necessary for thawing to take place.
I mean, caramelized peaches alone on their own would be something. But throw basil into the mix, and a churned coconut ice cream base, and you can expect the above scenario.
Expect more unique flavors, coming up this month and next!! Here’s to ice cream season, and enjoying summer’s bounty.
What I Recommend for Making This Recipe:
- coconut sugar (really, this stuff is amazing. Tastes like brown sugar, works wonderfully to caramelize anything)
- coconut milk (the Simple version has no guar gum)
- vanilla bean powder (LOVE this brand, it gives what is truly a different vanilla flavor than your extracts)
- arrowroot flour (for thickening, egg replacer)
Enjoy this Caramelized Peach and Basil ice cream!! Don’t forget to #letscreatethesweetlife if you make this recipe!!
PIN for later:
Like finding new AIP recipes?! Then head over to Phoenix Helix’s Recipe Roundtable #227! We’re there, along with many other delectable dishes.
Caramelized Peach and Basil Ice Cream (AIP / Paleo)
Peaches get cooked down into a caramelized goodness and get whipped up, along with fresh basil, into a delicious and easy ice cream! Nut and egg free. Can easily be doubled.
- 1 Tablespoon coconut oil
- 10 ounces peaches, sliced (fresh or frozen will work)
- 2 Tablespoon coconut sugar
- 1 Tablespoon lemon juice
- 1 can full-fat coconut milk (*needs to be chilled)
- 1/4 cup coconut sugar
- 1 teaspoon vanilla powder or extract
- 1 heaping Tablespoon chopped basil leaves
- 1 Tablespoon arrowroot powder
- pinch sea salt
Caramelize the Peaches
Turn skillet to medium heat. Slice peaches. Once pan is hot, add coconut oil and swirl to coat. Add the peaches. Leave without moving for about 5 minutes, until fragrant and with a deep browning happening. You want them caramelized before flipping, so keep watching. When caramelized, flip and cook for another 5-7 minutes. Watch here - if they are browning too quickly, turn the heat down slightly.
Add lemon juice and sprinkle coconut sugar over top. Stir everything in and allow to cook several minutes more, until syrupy. Remove from heat and let cool several minutes.
Make Ice Cream
Using either a food processor or blender, add remaining ingredients and your peaches. Puree or blend until well combined, ~1 minute.
At this point, because the peaches were warm, you will want to return your mixture to the fridge and let it cool for about an hour. Then, prepare according to your ice cream maker's instructions. Eat now or freeze for later. Note that you'll want to take this out of the freezer about 15 minutes before you want to enjoy it. It needs some time to soften up!