This peach and coconut vegan nice cream bowl uses seasonal fruit to create a creamy snack for hot summer days.
Serves88
Prep time10 mins10 minutes, + 5 mins standing and 6 1/2 hours freezing time
+ 5 mins standing and 6 1/2 hours freezing time
Ingredients
2 x 400ml cans light coconut cream
8 ripe yellow peaches, stoned, coarsely chopped
2 tbs maple syrup
Scoop & Weigh Trail Mix, to serve
Thinly sliced yellow peach, to serve
Banana, halved lengthways, to serve
Toasted coconut flakes, to serve
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Method
Step 1
Place the coconut cream, chopped peach and maple syrup in a large jug. Use a stick blender to blend until smooth. Pour into 2 sealable plastic bags, pressing out as much air as possible. Seal and lay flat in the freezer for 6 hours or until frozen.
Step 2
Set peach mixture aside for 5 mins to soften slightly. Remove from bags and place on a clean work surface. Use a large sharp knife to coarsely chop. Transfer to a food processor. Process until smooth and creamy. Pour into a 6-cup (1.5L) metal container and place in the freezer for 30 mins or until firm.
Step 3
Process 8 scoops of nice cream in a food processor until smooth. Divide among serving bowls. Top with trail mix, sliced peach, banana, coconut flakes and more nice cream. Serve immediately.
Find me :A tasty combo of almonds, goji berries, flaked coconut and pepitas, this trail mix is available from the Scoop & Weigh section.
Save for later:Got overripe stone fruit to use up? Remove the stones, then chop and freeze in a single layer in sealable bags, ready to blend in smoothies and vegan ice creams.
Prep time10 mins10 minutes, + 5 mins standing and 6 1/2 hours freezing time
+ 5 mins standing and 6 1/2 hours freezing time
Ingredients
2 x 400ml cans light coconut cream
8 ripe yellow peaches, stoned, coarsely chopped
2 tbs maple syrup
Scoop & Weigh Trail Mix, to serve
Thinly sliced yellow peach, to serve
Banana, halved lengthways, to serve
Toasted coconut flakes, to serve
Description
This peach and coconut vegan nice cream bowl uses seasonal fruit to create a creamy snack for hot summer days.
Method
Step 1
Place the coconut cream, chopped peach and maple syrup in a large jug. Use a stick blender to blend until smooth. Pour into 2 sealable plastic bags, pressing out as much air as possible. Seal and lay flat in the freezer for 6 hours or until frozen.
Step 2
Set peach mixture aside for 5 mins to soften slightly. Remove from bags and place on a clean work surface. Use a large sharp knife to coarsely chop. Transfer to a food processor. Process until smooth and creamy. Pour into a 6-cup (1.5L) metal container and place in the freezer for 30 mins or until firm.
Step 3
Process 8 scoops of nice cream in a food processor until smooth. Divide among serving bowls. Top with trail mix, sliced peach, banana, coconut flakes and more nice cream. Serve immediately.
Find me :A tasty combo of almonds, goji berries, flaked coconut and pepitas, this trail mix is available from the Scoop & Weigh section.
Save for later:Got overripe stone fruit to use up? Remove the stones, then chop and freeze in a single layer in sealable bags, ready to blend in smoothies and vegan ice creams.
