Dairy Free Peach Ice Cream

From: TasteTester

On Aug 28, 2008

I made this ice cream using fresh peaches and it came out wonderfully. I put the ice cream in the freezer overnight and it came out with a smooth and creamy consistency. The only change I'll make next time is to use only half of the brown sugar because I think that will bring out the flavor of the peaches even more. Thanks for posting this delicious and low-cholesterol recipe!

From: Sydney Mike

On Aug 4, 2008

Couldn't find really nice fresh peaches this past week, so opted for the frozen ones & still had an OUTSTANDING DESSERT here! What an extremely easy way to have something GREAT to cool you down! Thanks for the keeper! [Tagged, made & reviewed for a teammate in my vegan group in the Vegetarian/Vegan Recipe Swap]

From: Linorama

On Jul 23, 2008

I've made this from the VT magazine - it's excellent! I use store-bought frozen peaches and just a little less brown sugar, and it's a real treat.

From: Pneuma

On Aug 17, 2008

Great Peach Ice Cream! At first I used 4 fresh peaches, 1/2c packed sugar plus 6 sugar sub sachets,processed and tasted it and it was too sweet.Looking back at the recipe,realized it was asking for 4 cups of peaches and not 4 pieces.Ugh,opened some canned peaches,froze them for an hour along with the mix then processed them again.30 mins wasn't enough to freeze them,neither was an hour so I froze them overnight and checked it in the morning.Voila!Perfect taste with fruit tidbits in it.I'm glad I didn't add more sugar in it as I'm watching it and it is already sweet and I'll probably use more sugar sub next time and less brown one so I wouldn't have to feel guilty much about eating this delightful dessert.But that's just for my own health preference.Thanks!