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Roasted Peach Ice Cream 02Peaches are by far my favorite summer fruit. There’s nothing like the scent of a fresh, ripe peach, bursting with flavor. My apologies to the rest of the summer fruits, I love you all, but peaches really steal the show. Every year I look forward to that moment when the markets are stocked with baskets of peaches; picked just in time so that they aren’t hard and tart or soft and mushy, but rather that sweet spot right in between.

Well I spotted baskets of peaches at the market a couple weeks ago, surprised by their early appearance, I immediately bought one. Usually I turn to pie when peach season rolls around, but this time I had my heart set on ice cream. After-all there is always a good reason to make ice cream.Turns out there was reason they were early, they weren’t nearly ripe yet.

In my despair I decided to proceed with my ice cream as planned, with one difference, I’d roast the peaches. In the past I would never have thought about roasting fruit for ice cream. But, after a very successful roasted plum-lavender ice cream last year, followed by an even better roasted banana-bourbon ice cream, I figured why not.

Roasted Peach Ice Cream 03

© David James Di Pardo – 2016

The results where heavenly, I’m surprised any made it to the freezer to set. Fresh out of the ice cream maker is was like clouds of sweet creamy peach mouse. The recipe itself is so ridiculously easy, I’m almost embarrassed to share it. There is no cooking aside from the roasting of the peaches, and the whole recipe uses 4 ingredients. Seriously, it doesn’t get much better than that. So with the hot weather upon, should you find yourself with a basket of unripened fruit, go ahead and make some ice cream!


Roasted Peach Ice Cream

Makes 1 quart


  • 4 cups sliced peaches
  • 1 tablespoon sugar (optional)
  • 2 tablespoons agave nectar, or maple syrup
  • Juice of 1 lime
  • 1-14 ounce can coconut milk, full fat

Lightly oil an oven safe dish and preheat your oven to 375°F.

Toss the peach slices with 1 tablespoon of sugar (if using) and spread evenly in the prepared pan. Roast for 40-45 minutes, until lightly caramelized. Remove from the oven and cool completely.

In a high speed blender add the cooled peaches, coconut milk, lime juice, and agave. Blend on high until completely smooth, 1-2 minutes depending on the strength of your blender.

Transfer the mixture to the chilled base of an ice cream maker and churn according to the manufacturer’s instructions.

Transfer to an airtight container and freeze for 2-4 hours to set completely.

If freezing for a longer period of time, remove from the freezer for 10-15 minutes prior to scooping and serving.

Roasted Peach Ice Cream 01

© David James Di Pardo – 2016