If you're looking for a way to beat this summer solstice heat, we've got you covered with an absolutely delicious dairy-free ice cream recipe that can be made in a blender - no ice cream machine required! We decided to use one of summer's most juicy and delicious fruits - peaches - but you could use pretty much any frozen fruit of your choosing with this recipe such as nectarines, berries or even mango. We added in a drizzle of our stone ground tahini, because we're firm believers that tahini has the power to make just about anything everything better, and it just seemed like a great idea. It added extra creaminess along with a nice hint of earthy sesame that really complimented the flavor of the peach, coconut, and vanilla quite nicely. We also highly recommend breaking off a chunk of our Sunbiotics Probiotic Chocolate Bar in Ginger Spice and adding that in before serving - because you can't go wrong with a little handcrafted raw chocolate, especially when it's loaded with tummy-loving probiotics and an enchanting hint of real, authentic ginger oil.
Coconut Tahini Peach Ice Cream
1.5 cups ripe peaches, chopped and frozen
1 cup frozen coconut milk ice cubes
1 frozen banana
1/8 cup coconut sugar
1/4 cup coconut or nut milk (for blending)
2 tsp vanilla extract
1 Tbs Dastony Stone Ground Sesame Tahini for drizzling
For garnish: fresh fruit and a chunk of Sunbiotics Probiotic Chocolate Bar in Ginger Spice
1. The first step is to freeze your coconut milk and fruit. Pour your coconut milk in an ice cube tray and freeze it. If using a regular sized ice cube tray, don't fill the milk quite to the top - it will make it easier to blend if the cubes are smaller. We recommend freezing your own fresh fruit for the best flavor payoff, as many peaches are frozen before they are actually ripe, and can be a bit bland.
2. In a blender or food processor, combine all ingredients together aside from the tahini. Blend or process until well combine. You will need to stop your blender periodically to scrape the sides in order for the blades to catch. Add a little extra splash of milk if neccesary to get things churning.
3. Once blended, scoop ice cream into a freezer-safe container. Swirl and mix in about a tablespoon of tahini, then place mixture in freezer to firm back up so you can easily scoop it. The freezing part is optional, but makes for a nicer presentation. When ready to serve, top with fresh berries and Sunbiotics Chocolate, then dig in, bliss out, and most importantly - stay cool!