August is peak peach season, so it’s the perfect time to take advantage of this quintessential summery fruit with this Salted Peach Chamomile ice cream. And, in addition to being delicious, peaches provide a variety of vitamins that boost the immune system that can reduce stress and anxiety. For good measure—and a delicate taste—I also added chamomile tea, which is full of antioxidants and can help improve sleep. So, there you have it: a health-boosting ice cream!
I made this recipe with minimal ingredients and it’s dairy-free and vegan, with just a touch of natural sweetener. Enjoy!
Salted Peach Chamomile Ice Cream
Makes 7-8 scoops depending on scoop size
Ice cream maker (optional)
4 cans organic, full fat unsweetened coconut milk (use only the cream)
2 ½ fresh peaches
½ cup chamomile tea (chilled)
2 tsp pure maple syrup
¼ tsp sea salt
Optional: waffle cones (if you prefer, organic & gluten-free cones are available)
- Place all four cans of coconut milk in the fridge and leave for at least 24-48 hours. The cream and water will separate in the can, making it easy for you to scoop out the cream that rises to the top. When opening the cans, make sure not to shake. Open gently and scoop out the top layer of cream into blender. Do this for all four cans.
- For the chamomile tea, steep the tea bag in a mug of hot water for 8-10 minutes. Once it’s done steeping, let the bag cool a bit so you don’t burn your fingers, then gently squeeze bag to release extra flavor. Place mug in the fridge or freezer to quicken the cooling process.
- Wash peaches and remove the pits. Slice two peaches and add to blender. Save the last ½ peach for later.
- Next, add chilled chamomile tea, maple syrup and sea salt to blender and blend well.
- Cube the last ½ peach and add to blender. Blend briefly, so you have bigger peach bites in the ice cream.
- Pour peach mixture into ice cream maker and churn for approximately 20-30 minutes. This time may vary depending on your ice cream maker.
- If you don’t have an ice cream maker, no worries. I would suggest whisking the mix after blending, putting it into an airtight container, and then simply place it in the freezer for at least 2-5 hours. This should give you a good ice cream consistency. (The longer it’s in the freezer, the longer you may have to let it thaw before scooping.)
- If using an ice cream maker, I also would suggest also placing it in the freezer after churning if you prefer firmer, harder ice cream. I would recommend 1-2 hours depending on your preference. Remove from freezer 5-10 minutes before serving.
- Scoop ice cream into your favorite cones or bowls and top with peach slices and fresh chamomile flowers. Enjoy!