Check ingredients Add the pecans, maple syrup, and salt to a small saucepan.
Heat on medium, stirring constantly until the maple syrup crystallizes around the pecans.
Remove from the heat and let cool completely before chopping and using in the ice cream.
In a medium sized bowl, add the cashews and cover with boiling water. Cover with a plate and let soften for 30 minutes.
In the meantime, in a saucepan, add the maple syrup and bring to a boil. Reduce the heat to a low simmer and continue cooking until the maple syrup is slightly darker in color and has reduced by approximately half in volume. This should take about 25 minutes. Watch very closely to prevent from burning.
Remove the maple syrup from the heat, measure ½ cup of it and and transfer that ½ cup to a high speed blender along with the drained cashews. Save any remaining maple syrup for pancakes or use in other recipes.
To the blender, add the soy milk, silken tofu, dark brown sugar, whisky, cornstarch, guar gum, and salt. Cover and blend until silky smooth.
Pour the ice cream mixture into a saucepan and bring to a boil, whisking constantly. Once boiling, allow the mixture to thicken to the consistency of a loose pudding or a rich hollandaise sauce.
Remove from the heat and stir in the maple extract.
Transfer to a container with a lid. Cover and refrigerate for at least 4 hours or until cold (I like to let mine chill overnight).
Turn on your ice cream machine and slowly pour the cold maple ice cream base.
Churn for 20 minutes or until it has the consistency of thick, creamy soft serve ice cream.
Sprinkle in most of the chopped candied pecans and churn to incorporate for another 2 minutes.
Scoop the ice cream into a container, garnish with the remaining chopped candied pecans, cover, and transfer to the freezer to set for 2 to 4 hours.
Enjoy in a bowl or with in a waffle cone. If you notice that the ice cream is too hard to scoop. Let it sit at room temperature for 10 to 15 minutes to soften a little before scooping.
Summer 2024 has been the summer of fruits and ice cream! This entire summer, I have been absolutely obsessed with both of these at various times.
When it comes to fruits, it all started with the two crates of mango I bought on sale in late spring. In total, I ate over 15 mangoes in the course of 2 weeks. Then, the watermelons were in season and I just went all in with those as well, eating them for breakfast, snacks, desserts, post-meal treats etc. Around the same time, the cherries were in season too so I went through close to a dozen bags of them. And now that the summer is slowly coming to an end, I have been treated to the most delicious stone fruits! I have been absolutely loving the plums and peaches this year. They are incredibly juicy, sweet, and fleshy.
Outside of my fruit obsession, I had the wonderful opportunity to be gifted a Cuisinart Stand Mixer and Ice Cream Attachment. These two power tools together have opened up a whole new world of culinary possibilities!
I have adored experimenting with them, perfecting the ultimate dairy free and egg free ice cream base and playing around with various flavors and textures! Some of my favorite creations include:
I have also enjoyed combining my love for fruits in my ice cream creations and that is how I came up with this Vegan Peaches and Cream Ice Cream.
Inspired by the Peaches and Cream Waffles featured in my debut cookbook, Savoring, this ice cream is a real treat! It is rich, creamy, velvety smooth, fruity, and a wonderful treat to enjoy at the end of a hot day (and we have had more than our fare share of those this summer in Montreal!).
When it comes to the ingredients used in this recipe, below are the ones I used.
For any modifications, refer to the Swaps & Comments section.
Peaches: The true star of this ice cream! I really suggest making this ice cream when peaches are in season (in August if you are in Canada or the US) as that is when they are the juiciest and sweetest. If you are really craving this peaches and cream ice cream, opt for organic peaches as they will have a more pronounced peach flavor. Also, avoid using unripe peaches, but rather opt for semi-firm peaches. That way, they won’t fall apart when being grilled, while still maintaining a delicious sweet peach flavor.
Salted vegan butter: I use it in this recipe to coat the peach slices before grilling them. The additional salt in the butter really helps bring out the sweetness of the peaches.
Organic cane sugar: A neutral sweetener used in both the Grilled Peaches Swirl and the Vanilla Bean Base. It helps enhance the overall flavor of the ice cream.
Full-fat coconut milk: I use this non-dairy milk to add richness and creaminess to this ice cream.
Unsweetened oat milk: Oat milk in this recipe is used to balance out the richness of the coconut milk and to soften the coconut flavor as well, making the ice cream not too coconutty.
Cornstarch: Cornstarch helps to naturally thicken the ice cream and give it a much smoother mouthfeel.
Vodka & guar gum: Both of these are used as stabilizers in this ice cream. They help keep the ice cream creamy and prevent it from turning icy.
Sea salt: It helps balance out the sweetness of the vanilla bean base.
Vanilla bean: The vanilla bean adds a subtle, sweet, and buttery aroma to this ice cream and complements wonderfully the other flavors.
I am so excited to be sharing this new recipe with you, celebrating the end of the summer. I hope that if you decide to give this recipe a try, you really take the time to savor all the steps that go into making it. From the grilling of the peaches, to the prepping of the vanilla bean base, to the slow swirling of that glorious peach purée into the rich and silky vanilla bean ice cream. And of course, I hope you take the time to celebrate your culinary achievement when the ice cream is set and you scoop it into your cone or cup!
If you make this ice cream, I’d appreciate it if you left a review above in the recipe box and shared about it on social media. Don’t forget to tag me (@muriellebanackissa).
Happy end of Summer ✦
