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peach ice cream

Dairy-Free Peach Cobbler Ice Cream

Serves: 8 to 10

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2 (14.5-ounce) cans full-fat coconut milk
1/2 cup almond milk
12 large egg yolks
3/4 cup honey
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
2 teaspoons vanilla extract
2 ripe peaches, pitted and finely diced
20 ginger snap cookies, crushed


In a large saucepan over medium heat, heat coconut and almond milk until bubbles just begin to break the surface, but not boiling. In a large bowl, whisk together egg yolks, honey, salt and cinnamon until completely combined.

While whisking constantly, slowly pour the hot coconut milk mixture into the egg yolk mixture. (Working slowly will prevent the eggs from scrambling.) Return the mixture to the saucepan and place over medium heat.

Cook the mixture, stirring constantly with a rubber spatula, until it has thickened enough so that you can run your finger down the back of the spatula and the custard will hold the shape. Remove from the heat and pour through a mesh strainer into the bowl set in the ice water.

Let the ice cream base cool completely, then stir in the vanilla. Refrigerate until very cold, 4 to 6 hours.

Using an ice cream machine, churn the ice cream following the manufacturer's directions. When the ice cream just finishes churning, pour in the peaches and ginger snaps while the machine is still running. Continue to churn just until the peaches are evenly distributed. Transfer to an airtight container, cover and freeze until completely set before serving.

About the recipe

While there are many different recipes for dairy-free “ice cream,” this recipe most closely captures the texture of the real deal because the methods are the same. Hot coconut and almond milks are tempered into egg yolks and honey to form a dairy-free custard, which then gets reheated on the stove top until thickened. After chilling, the custard gets churned to incorporate air, then frozen.

You’ll need an ice cream maker or the ice cream attachment for a stand mixer for this recipe.