Elevate your dessert game with a vegan twist by making Peach Cobbler Ice Cream that combines creamy goodness with the warm flavors of peach cobbler. This delightful treat can be enjoyed all summer long.
1: In a small pot, melt the coconut oil until liquid and add to a blender. Using that same pot, add the soy milk and bring to a simmer. Remove and add to the blender. Blend soy milk and coconut oil until smooth and well combined. Add to a clean container and place in the fridge overnight.
2: In a small pan, add the butter, oats, cinnamon and salt. Toast until the oats are golden brown. Remove and set aside to cool.
3: Mark the peaches with an X at the bottom in the skin. Bring a small pot of water to a boil and add the peaches, boil the peaches for 1 minute. Place under cold running water and remove the skin. Dice the peaches.
4: In the bowl of a stand mixer, add the cream, powdered sugar, condensed milk and with the whisk attachment, whisk until stiff peaks.
5: Fold in the peaches and oats with a spatula. Place the mixture in a container, like a bread tin, and cover with a lid or cling film. Freeze overnight.
6: Scoop out your ice cream and enjoy all summer long!
