Peach and coconut vegan nice cream bowls
This peach and coconut vegan nice cream bowl uses seasonal fruit to create a creamy snack for hot summer days.
Note: + 5 mins standing and 6 1/2 hours freezing time
- 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
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.
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.
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.