Dairy-Free Peach Cobbler Ice Cream
Dairy-Free Peach Cobbler Ice Cream
YOU NEED:
For the Peach Swirl
- 2 cups fresh or frozen peaches
- ½ tsp cinnamon
- 2 tbsp coconut sugar
For the Cashew Cookie Clusters
- ½ cup almond flour
- ¼ cup coconut sugar
- ½ tsp cinnamon
- ¼ cup Julie's Real Cashew Butter (we used Classic!)
- 1 tbsp coconut oil
- 1 tsp water
For the Peachy Ice Cream
- 1 - 20 oz bag of sliced, frozen peaches
- 1 cup plant milk (use your favorite!)
- ¼ cup Julie’s Real Cashew Butter (we used Classic!)
- 1 package single serve instant oats, prepared according to instructions and cooled
- 6 tbsp maple syrup
- ½ tsp cinnamon
- 1 tsp vanilla
DIRECTIONS:
For the Peach Swirl
- Cook peaches over medium-low heat in a small sauce pan, covered, until very soft.
- Stir often and mash with a spatula as the peaches cook down and soften.
- Stir in cinnamon and coconut sugar.
- The end result should resemble chunky applesauce.
- Remove from heat and let cool completely. Can be placed in the refrigerator to cool faster.
For the Cashew Cookie Clusters
- Mix together dry ingredients until uniformly combined.
- Add the cashew butter, coconut oil and water and mix well. This will form a soft cookie dough consistency.
- Set aside until ready to mix into ice cream.
For the Peachy Ice Cream
- Prep peach swirl and cashew cookie clusters first and set aside.
- Then, blend all ice cream ingredients together in a high powdered food processor until smooth.
- Scoop into a parchment lined dish.
- Swirl in scoops of the peach filling and pieces of the cashew butter cookie swirl.
- Mix in gently, cover and freeze for ~4 hrs for soft serve consistency.
- Reserve ~1 tbsp of swirl and cashew cookie for topping ice cream when ready to serve.
