Peach and Lavender Ice Cream

It’s funny how you forget about homemade ice cream until the days get longer, the nights stay warmer and the fireflies come to visit.  It’s so easy, versatile and delicious  and every time I make it I  always think to myself why don’t I make ice cream more.

The peaches have to juicy and ripe for this recipe, I cook half the peaches in the custard and the other half I fold in at the end.  It adds more peach flavor this way.  I always refrigerate the base overnight before turning into ice cream.  This really makes for a creamier base and it also give the flavors a chance to develop.  
Print Recipe!

Peach and Lavender Ice Cream


  • 1 (14 oz Can) Coconut Milk, About 1 ⅔ cups
  • 1 Cup Coconut Milk Creamer
  • 1 Cup Dairy Free Beverage of Your choice, I use Coconut Beverage
  • ½ tsp. Dried Lavender
  • 1 Whole Vanilla Bean or 2 tsp. Vanilla Extract
  • ¾ Cup Sugar, I use Organic Cane Sugar
  • Pinch of Salt
  • 4 Peaches Diced, Divided in Two
  • 2 Tbsp. Cornstarch

Makes about 1.5 Quarts
  1. In a heavy bottom medium sized saucepan add the three type of milk, lavender, vanilla bean pod with the seeds scraped out, sugar, salt and half the diced peaches.  Turn on medium and bring to low simmer stirring often with a wooden spoon, about 15 minutes.  
  2. Check a piece of peach to see if it’s soft and  if it’s pretty broken down mash  with a potato masher.  
  3. Remove about ½ cup of ice cream base and pour with a ladle into bowl, add cornstarch and stir until blended.  Pour slowly back into saucepan while stirring, continue to stir until the base thickens.  Check by running your finger along the back of a coated spoon, when you have a clean line it’s ready.
  4. Remove from heat, pour hot ice cream base into a heatproof bowl with fine mesh strainer, remove vanilla pod.  With the back of a spoon scrape peaches through the mesh strainer until only pulp and lavender is left, discard.   Fold in the remainder of the diced peaches and place bowl in ice bath.  When base comes to room temperature cover with plastic wrap and refrigerate overnight.
  5. After the ice cream base has chilled overnight follow the instructions with our ice cream maker.  When the ice cream is ready transfer to a freezer safe container and cover with plastic wrap -make sure the plastic wrap is touching the top of the ice cream.  Freeze for at least a few hours to harden.

Where I buy my lavender!


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