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Peach Coconut Ice Cream

 
One serving costs about $0.72

$0.72 per serving

8 people like this recipe

8 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

14 summer,vegetarian,gluten-free,gluten free,lacto ovo vegetarian dessert
spoonacular Score:27%

Spoonacular Score: 27%

 

Peach Coconut Ice Cream is a dessert that serves 14. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 188 calories, 2g of protein, and 14g of fat per serving. For 72 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of full-fat coconut milk, half & half, cane sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. Summer will be even more special with this recipe. 8 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 26%, this dish is rather bad. Similar recipes include Coconut-Peach Cobbler with Bourbon-Pecan Ice Cream, Coconut Peach Ice Cream With Toasted Almonds Best Lick! 2008, and Roasted Strawberry Coconut Milk Ice Cream (Vegan) + Tips for Making Your Homemade Ice Cream Soft.

Ice Cream can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
27.2 oz
27.2 oz canned full-fat coconut milk
canned full-fat coconut milk
1 cup
1 cup half & half
half & half
0.5 cups
0.5 cups cane sugar
cane sugar
6 large
6 large peaches
peaches
27.2 oz canned full-fat coconut milk
27.2 oz
canned full-fat coconut milk
1 cup half & half
1 cup
half & half
0.5 cups cane sugar
0.5 cups
cane sugar
6 large peaches
6 large
peaches

Equipment

ice cream machine
ice cream machine
sauce pan
sauce pan
blender
blender
stove
stove
ice cream machine
ice cream machine
sauce pan
sauce pan
blender
blender
stove
stove


Instructions

Heat coconut milk and half & half on the stove over medium high in a saucepan until hot and barely bubbling (bring to a low boil). Add sugar; mix to dissolve. Remove from heat. Pour mixture into a blender along with the chopped peaches. Allow mixture to cool about 10 minutes before pouring mixture in a large container; refrigerate a few hours until cold. If using an ice cream maker, follow the instructions on your ice cream maker accordingly. You can also try this without an ice cream maker by putting the ice cream mixture in a freezer-safe container, placing it in the freezer and stirring with a spoon every hour for roughly 8 10 hours. If you try this without an ice cream maker the consistency will not be as creamy as youd get when using an ice cream maker, but the ice cream will still be great! If you have leftovers in the freezer, thaw the ice cream at least 10 minutes before attempting to dig in because it will be much stiffer than store-bought ice cream.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.72
Ingredient
27.2 ounces canned full-fat coconut milk
1 cup half & half
½ cups cane sugar
6 larges peaches
Price
$4.71
$0.66
$0.14
$4.64
$10.14

Tips

Health Tips

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • When buying canned fruit, buy fruit packed in fruit juice and check the label to avoid added sugar. The fruit is sweet enough, it doesn't need any help!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

Disclaimer

Nutritional Information

Quickview
187 Calories
2g Protein
13g Total Fat
16g Carbs
2% Health Score
Limit These
Calories
187
9%

Fat
13g
21%

  Saturated Fat
11g
73%

Carbohydrates
16g
6%

  Sugar
13g
15%

Cholesterol
6mg
2%

Sodium
14mg
1%

Get Enough Of These
Protein
2g
5%

Manganese
0.47mg
23%

Iron
2mg
11%

Copper
0.18mg
9%

Magnesium
33mg
8%

Phosphorus
84mg
8%

Potassium
286mg
8%

Vitamin C
5mg
7%

Vitamin A
305IU
6%

Vitamin B3
0.97mg
5%

Fiber
1g
5%

Vitamin E
0.6mg
4%

Zinc
0.52mg
4%

Calcium
32mg
3%

Vitamin B2
0.05mg
3%

Folate
11µg
3%

Vitamin B5
0.25mg
2%

Vitamin B1
0.04mg
2%

Vitamin K
2µg
2%

Vitamin B6
0.04mg
2%

covered percent of daily need

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