Roasted Peach Bourbon Ice Cream

It's hot and schools are almost out for the summer -- that means it's time for ice cream!

This ice cream is sophisticated enough to be called an adult treat, but it's also mild enough that kids would enjoy it too. (Don't worry, most of the booze is baked off!) My friend Maddie served as the inspiration for this recipe. She made a paleo version and shared it with me while we were at a local winery and I knew I had to make it for you all. I added a few extra ingredients to make it vegan and extra delicious!

A beautiful feast made by @maddielion87 -- including homemade peach (coconut milk) ice cream! #wine #snacks #vineyard #icecream

A photo posted by Aileen Metcalf (@morselsandmoonshine) on

It's refined sugar-free, gluten-free, dairy-free, and nut-free, so dig in! I suggest that you use very ripe peaches -- it will give your ice cream a stronger peachy flavor! Also, if peaches don't tickle your fancy, I have a few more in my recipe index, including my Double Chocolate Mint Ice Cream and Bourbon Apple Pie Ice Cream!

Roasted Peach Bourbon Ice Cream, Paleo + Vegan
6-8 halved peaches, very ripe
1/2 c. pure maple syrup
1/2 c. bourbon
2 tsp. vanilla
1 tsp. cinnamon, optional
1 can of full-fat coconut milk, refrigerated

Directions
Set your oven to broil, at 500°. On a baking sheet or muffin tin, place your halved peaches. Sprinkle a tablespoon of maple syrup and bourbon on each half. Place the trays in the oven and broil for 15-20 minutes, until the peaches have some charring.

Puree the peaches in the food processor -- or a fancy blender. My blender's not strong enough! After, I poured the puree into my blender and added the vanilla, cinnamon, and coconut milk. Refrigerate the mixture for at least 2 hours, covered -- you don't want to lose any of the liquid.

When you're ready, follow your ice cream maker's instructions. (For mine, I have to chill my bowl for at least 15 hours in the freezer, etc.) I churned mine for 25 minutes; it should look like soft serve.  

Spoon the ice cream into a freezer-safe container and smooth it out. Freeze it for about 6 hours. (This is prime scooping time!) After the initial scoopage, you might need to let the container sit out for 15 minutes, so the ice cream has time to soften.

I hope you enjoy it :-)

Cheers!
-Aileen