I’m thrilled to share this new recipe for frozen creamy peachy goodness with you. Peach Gelato is a non-dairy, whole-foods alternative to the Peach Ice Cream Supreme recipe in Wildly Affordable Organic. I never thought I’d be able to have one of my favorite summer treats again, but here it is! I call it “gelato” because it is a frozen dessert that is lower in fat than traditional ice cream, just like gelato. It reminds me of the vegan gelato my Taster and I enjoyed in Vienna every day after sightseeing.
I use local ripe peaches in season. When I can get them, I use “ice cream peaches” which farmers sell at a discount because the fruit must be used right away. You may have to throw away some bruised or over-ripe parts, but the rest will be bursting with flavor and easy to peel.
Make-ahead tip: You can refrigerate the blended ingredients overnight after step 2.
Active time: 25 minutes, plus another 30 minutes of occasional attention. Total time: 2 hours. Makes 1 quart or 8 servings.
2 pounds peeled peach quarters or pieces (900 grams), from about 7 medium peaches
1 medium ripe banana, peeled
1 lime (zest and juice)
1 cup soaked and drained raw cashews
¾ cup sugar (150 grams)
½ teaspoon vanilla
¼ teaspoon almond extract
- To peel peaches, fill a pot that will hold 3 or 4 peaches half full of water, cover, and bring to a boil over high heat. Fill a large bowl half full of cold water and add three or four handfuls of ice. Working in batches, put peaches in boiling water for 1 minute, and then move them to ice water for another minute. If you are lucky, the peach skin will slide off at the barest pressure. Sometimes you can peel it off using your fingers. If it sticks, cut it off with a knife. Cut peaches into quarters and remove pits. If needed, trim away any pieces of pit that sticks to the peach.
- Put all ingredients in a high-speed blender if possible or a food processor fitted with the stainless steel blade. If the machine seems to full, process the fruit until smooth to make room for cashews or work in batches. Process on high until the mixture is smooth, 1 minute in a high-speed blender or 3 to 5 minutes in a food processor. If you can’t wait, have a spoonful or a serving as a fruit pudding.
- Put blended ingredients into a prepared ice cream maker and process according to the manufacturer’s directions. (The Donvier ice cream maker you see below was one of our best wedding presents. I keep the aluminum cylinder in the freezer so it’s always ready. Once the ingredients are in, I just spin the handle every minute for about 20 minutes.)
- Scoop and serve or let Peach Gelato stay cold in your ice cream maker. I sometimes put the Donvier in the refrigerator or freezer while we eat dinner so the gelato can harden up for an hour. Freeze any extra in containers for up to six months. Let frozen servings sit at room temperature for 10 minutes to soften before serving.