- 3 cups ripe peaches and or apricots

- 1 can coconut milk (chilled overnight)

- Juice of 1 lemon

- Juice of 1/2 orange

- 1 tsp vanilla powder or vanilla extract

- 4 tbsp maple syrup

- 4 tbsp melted coconut butter

- 1-2 tsp orange blossom water (optional)


- Start by removing all the pits from the peaches and apricots.

- Add all ingredients apart from the coconut butter to a high speed food processor and blend until smooth and creamy.

- Then add the coconut butter and blend to combine. (I always add the coconut butter last to prevent the mix from curdling).

- Pour the mixture into a bread tin or lunch box, cover with foil and freeze overnight.

- Take the container out of the freezer about 15 minutes before serving to allow the icecream to soften a little.

- Serve using a hot wet icecream scoop.

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