Vegan Peachy Pink Lemonade Ice Cream

Vegan Peachy Pink Lemonade Ice Cream

2 large peaches, pitted, quartered, and cut into chunks (I leave the skin on for gorgeous color and nutrition)

1-12 ounce can organic frozen pink lemonade (e.g. Trader Joe’s brand)

2 cups So Delicious Coconut Milk Creamer

1/2 teaspoon vanilla extract

In the bowl of a food processor, process peaches and frozen lemonade until smooth with no chunks of peach remaining.  Transfer to a medium bowl and whisk in coconut milk creamer.  (If you try to blend all three ingredients together in most food processors, your cup will runneth over!)  Cover and refrigerate at least 3 hours or until very cold.  Freeze in an electric ice cream maker according to manufacturer’s directions, about 15 minutes longer than normal to the consistency of a thick milk shake.  Transfer to an airtight container and place in freezer several hours or overnight to stiffen up to a scoopable consistency.

 

2 large peaches, pitted, quartered, and cut into chunks (I leave the skin on for gorgeous color and nutrition)

1-12 ounce can organic frozen pink lemonade (e.g. Trader Joe’s brand)

2 cups So Delicious Coconut Milk Creamer

1/2 teaspoon vanilla extract

In the bowl of a food processor, process peaches and frozen lemonade until smooth with no chunks of peach remaining.  Transfer to a medium bowl and whisk in coconut milk creamer.  (If you try to blend all three ingredients together in most food processors, your cup will runneth over!)  Cover and refrigerate at least 3 hours or until very cold.  Freeze in an electric ice cream maker according to manufacturer’s directions, about 15 minutes longer than normal to the consistency of a thick milk shake.  Transfer to an airtight container and place in freezer several hours or overnight to stiffen up to a scoopable consistency.

This recipe originally appeared at The Blooming Platter.

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