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  • Writer's pictureKelly

Peaches & Cream Ice Cream (Raw, Vegan, Paleo, Fruit-Sweetened, Nut-Free, 5-Ingredient, No-Churn)

Here is an ice cream recipe that I wanted to post last summer, but peaches were out of season by the time I was gonna post it. This ice cream recipe is also one of the ones I created before taking my raw/vegan pastry course that I became certified through, so it's definitely a lot different from my über rich extra creamy typical ice cream recipes. But nonetheless, this peach ice cream is quick, simple, delightfully refreshing, and packs a WHOLE LOTTA summer flavor!

This recipe is just 5 ingredients takes 5 minutes in the food processor, and is DELICIOUS! It's 100% vegan, paleo, fruit-sweetened, raw, and naturally colored! Peach and vanilla are the main flavors in this ice cream and there are notes of lemon and coconut. It is quite the treat, and the perfect way to use up your peaches, just before summer's out!

Besides being incredibly quick, easy, healthy, and delicious, the texture of this ice cream is good too (think ULTRA soft soft serve). This quick and easy dessert is just what you need to refresh on a hot summer day.

Fall is coming soon... And that means lots of delicious autumn recipes!! But I still want to enjoy summer while it's here! :) Do you have any summer/autumn recipes you want to see on The Dimpled Date? Like this post and leave your suggestion in the comments!

Many recipes are Dimpled Date-bound too, so stay tuned for recipe updates!


The full-fat coconut milk is difficult to replace. But if you must, use homemade thick coconut milk OR homemade thick/extra-creamy almond milk OR thick/extra-creamy homemade nut/seed milk of choice. A good way to make most thick nut/seed milks from scratch is to have a ratio of one part soaked raw nuts/seeds (drained) to 2 parts filtered water, blended then strained through a nut milk bag or cheesecloth. Alternately, for this ice cream you can try store-bought unsweetened plant milk of choice (pref. extra-creamy), but this will dramatically affect the texture of the ice cream and the result will be less creamy. Regardless, make sure the homemade or store-bought plant milk you use is unsweetened. You're going to need at least 2 fresh ripe peaches for this ice cream. There's really no good substitute for them. Frozen peaches taste like ice and won't work in this ice cream. And you have to make sure your peaches are ripe, the riper, the juicier and more flavorful & sweet. You'll know they're ripe when they have a good bit of give to them when squeezed and when the peach is mainly orange/red/peach-hued (but make sure they're not rotten!). Of course, if you don't necessarily won't peach ice cream, you can really substitute whatever fresh fruit you want for the peaches. Some ideas: fresh pitted dark sweet cherries (+ almond extract for a cherry-almond flavor combo), fresh pineapple (+ lime juice & zest for a piña colada effect), fresh mango, fresh strawberries, fresh prickly pear fruit (deseeded), fresh dragon fruit, etc.

The dates are necessary to keep this ice cream fruit-sweetened, but you may use any variety of dates, such as Medjool or Deglet Noor. If you must, replace the dates with one frozen banana to keep it fruit-sweetened. Otherwise, the dates can be replaced with 1/3 cup 100% pure maple syrup OR agave OR coconut nectar OR honey (if not strictly vegan) OR yacón syrup PLUS more to taste. To make this ice cream lower in sugar, you can try using 100% pure monk fruit extract to taste (JUST monk fruit, NO erythritol). Alternatively, you might be able to just omit the additional sweetener if your peaches are sweet enough (but again, I recommend at least using 1 cup dates OR 1 frozen banana).

The lemon zest is technically optional but highly recommended. You can replace it with 1 tsp lemon juice OR orange zest. You may use either vanilla extract OR pure ground vanilla beans for this recipe, OR substitute it with the equivalent amount of scraped vanilla bean OR sugar-free vanilla powder/paste/syrup. I don't recommend replacing the vanilla, but if you must, replace it with natural coconut extract.

More End of Summer Recipes on the Way

Keep posted for the latest and greatest! And thanks for visiting my little healthy nook on the internet :)



Peaches & Cream Ice Cream (Raw, Vegan, Paleo, GF, Fruit-Sweetened, 5-Ingredient, Nut-Free, Naturally Colored)

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Servings: 4 servings (depending on serving size)


-one 14 oz can full-fat coconut milk, stirred

-1 1/2 cups fresh ripe peaches, diced (abt 2 peaches)

-1 cup dates, soaked in hot water for at least 15 min (up to 2 hours for best texture)

-1 Tbsp vanilla extract OR 1/2 tsp pure ground vanilla beans

-1/2 tsp lemon zest


1. Soak your dates in hot water for at least 15 minutes, and up to 2 hours for the smoothest texture of ice cream. Dice the peaches and zest the lemon.

2. Blend the soaked & drained dates in a food processor until a uniform paste forms, scraping down the sides and re-blending as necessary.

3. Add the stirred coconut milk, diced peaches, lemon zest, and vanilla to the food processor and blend until smooth and well-incorporated, scraping the sides and re-blending as many times as necessary. Blend as many times as you need to get as uniform a texture as possible.

4. Pour the ice cream into a freezer-safe glass bowl or dish or an ice cream container and freeze at least 8 hours or (pref.) overnight.

5. The next day, defrost at room temperature for 15-20 minutes before serving or until scoopable.

6. Serve up in an Italian soda, add a scoop to top off vegan peach cobbler, or serve on its own. Enjoy!

Store leftovers in an airtight container in the freezer for up to a month.



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