Peach Crisp Vegan Ice Cream

Vegan ice creams are my favorite recipes to develop and when you taste this vegan peach crisp ice cream, you’ll see why. Vegan ice creams are delicious!

So many recipes feature peaches while they’re in season. I love a good fruit crisp, and when I was testing this ice cream, I kept thinking “This needs cinnamon.” Always on the lookout for good ice cream toppings, I thought a nice crisp topping sounded great. I tossed one together and it worked! Even if you don’t make this ice cream, you can try the crisp topping on your favorite vegan ice cream.

One thing you can vary with this recipe is the sweetness of the ice cream and the type of sweetener you use. I always use maple syrup, but if you like making your vegan ice cream with another sweetener, like agave, that would work. For the amount, I start with five tablespoons of maple syrup and then go up from there. The ingredients are mixed in a bowl before blending and freezing, so you’ll have a chance to taste the sweetness and adjust it. I’m sensitive to the sweetness of sugar, so I stop at five tablespoons.

You can also experiment with the brown sugar on the oats. I tried 1/4 cup (4 tablespoons) and found it to be too sweet. I’ve reduced the brown sugar to 2 tablespoons in this recipe. Try it and see what you think.

You also don’t have to limit this recipe to peaches. Strawberries would work great!

This recipe can be doubled and still fit into the tub of your ice cream maker. If it doesn’t all fit, any additional unfrozen ice cream can be popped into your freezer in a covered container. Take it out and stir the ice cream every 30 minutes until it’s frozen to the desired consistency. In the past, I’ve filled the tub of my ice cream maker to the very top a couple of times. The ice cream doesn’t expand as it freezes, so it’s fine.

If you prefer a simpler, less sugary topping, roasted sliced almonds add a rich flavor and crunchy texture. Preheat your oven’s broiler on low broil, if the setting is available. (If using a regular broil setting, place the baking shelf three or four levels down from the top of your oven.) Spread the sliced almonds onto a baking sheet and toast them until they begin to brown, turning occasionally. Remove from the oven, let cool, and sprinkle on your ice cream. These make a good healthy snack, too.

You might enjoy my other vegan ice cream recipes made for your ice cream maker.

Print Recipe

Vegan Peach Crisp Ice Cream

A rich vegan peach ice cream topped with crisped sweet oats. A perfect summer recipe!

Course

Dessert

Cuisine

American

Keyword

brown sugar, cinnamon, coconut milk, maple syrup, nutmeg, oatmeal, oats, peaches, vanilla, vegan butter

Prep Time

5 minutes

Passive Time

30 minutes

Servings

servings

Ingredients

For the ice cream:

• 3 large fresh peaches peeled & diced, about 2 cups
• 5 tablespoons maple syrup
• 1 14-ounce can full fat coconut milk
• 1 teaspoon vanilla
• 1/4 teaspoon cinnamon or gluten free cinnamon

For the crisp topping

• 1/2 cup old fashioned rolled oats
• 2 tablespoons brown sugar
• 1/4 teaspoon cinnamon or gluten free cinnamon
• dash nutmeg or gluten free nutmeg
• 2-1/2 tablespoons vegan butter melted

Course Dessert Cuisine American Keyword brown sugar, cinnamon, coconut milk, maple syrup, nutmeg, oatmeal, oats, peaches, vanilla, vegan butter Prep Time 5 minutes Passive Time 30 minutes Servings servings Ingredients For the ice cream: 3 large fresh peaches peeled & diced, about 2 cups 5 tablespoons maple syrup 1 14-ounce can full fat coconut milk 1 teaspoon vanilla 1/4 teaspoon cinnamon or gluten free cinnamon For the crisp topping 1/2 cup old fashioned rolled oats 2 tablespoons brown sugar 1/4 teaspoon cinnamon or gluten free cinnamon dash nutmeg or gluten free nutmeg 2-1/2 tablespoons vegan butter melted

Instructions

To make the ice cream:

1. After peeling and dicing your fresh peaches, set aside one half of them (about 1 cup).
2. Put 1/2 of the peaches, and all of the rest of the ingredients into a medium to large mixing bowl. Stir gently with a spoon to blend well, and taste to adjust sweetness.
3. Pour the bowl contents into a blender or food processor and blend until smooth.
4. Add the blended ice cream mix, along with the second 1/2 of the peaches, to your ice cream maker and freeze the ice cream according to the manufacturer's directions, about 25 to 30 minutes (or more if needed). In the meantime, prepare the crisp topping.
5. If the ice cream is still soft serve after freezing in the ice cream maker, put it in the freezer in a covered container for 20 to 30 minutes, or until it's hard enough to scoop.

   
6. Top with baked crisp topping or roasted sliced almonds. Serve immediately!

For the crisp topping:

1. Preheat the oven to 350 F and line a baking sheet with parchment paper.
2. In a small mixing bowl, mix all ingredients until the oats are well coated.

   
3. Spread the topping evenly on the lined baking sheet and bake for 20 minutes, stirring halfway through. Let cool. Sprinkle over the top of your delicious peach ice cream!

   

Recipe Notes

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