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We have a ton of peaches this week and I knew just how to use them. This ice cream is dairy-free but you would never know it. The coconut milk and pastured egg yolks make it rich and creamy. I also add gelatin to my base for a smooth and easily scoop-able finish!
Check out Food Renegade for my guest post recipe!
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Would almond milk (original, unsweetened or vanilla) work in place of the coconut milk?
I could but the consistency is different and the fat content is different as well so probably best be prepared to have an ice cream that is not as creamy as a result.