Coconut nice cream with glazed peaches
This recipe is basically 2 in 1: a delicious coconut nicecream (no ice making machine required), which you can pre-make and store in your fridge, topped with caramelized apricots in a citrusy, cardamom & rosemary glaze. The glaze with citrus fruits, cardamon and rosemary give an earthy, complex taste to the sweet & sour apricots which have softened while oven baking. You can replace peaches with any stone fruit (apricots or nectarines would work a treat). I admit that the ice cream is a bit fussy to make as it needs to stay in the freezer overnight at 2 phases, but you can use as a base for the glazed apricots Greek yoghurt or any other ice cream you have handy. For the ice cream you will need tinned coconut milk not in tetrapak, which tends to be richer and better for a no-churn ice cream.
Ingredients
For the coconut nicecream
- 2 tins coconut milk (not tetrapaks)
- 1 tsp vanilla paste or powder (preferably Madagascan)
- 2 tbs maple syrup
- 2 bananas, cut in sliced, frozen overnight
For the glazed peaches
- 4 peaches, destoned, cut in slices
- 1 orange (you will need both the zest & the juice)
- 1 lime (you will need both the zest & the juice)
- 1 tsp cardamom pods
- 1 tsp rosemary (you can use either fresh or dried)
- 2 tbs maple syrup or honey
- A hanful of chopped pistachios to garnish
Preparation
- To make the nicecream
- Open the tinned coconut milk and scoop the cream that has separated and sits on the top of the tin can. You can discard the water. Using only the coconut cream will ensure that the ice cream is rich & creamy and not crystalised.
- Mix the coconut cream, the vanilla and the maple syrup and stir well.
- Place the cream in ice cube trays and freeze overnight, for at least 8 hours.
- Tip: you can make some extra ice cubes and store in your freezer to use in your coffee instead of milk, delish!
- When you are ready to serve the ice cream, mix in a blender the frozen bananas with the coconut cream ice cubes. Blend until you reach a creamy consistency (like a sundae).
- You can serve with the peaches as such, or if you prefer a more solid consistency place the creamy nicecream in a container, pressing well with a spoon and freeze for another 8 hrs.
For the glazed peaches
- Remove the skin from the peaches, destone and cut in slices.
- Mix the ingredients for the glaze (juice & zest of orange and lime, cardamom seeds, rosemary and maple syrup) in a cup and stir well.
- Oven bake the peaches in a small baking trady at 175C for 10-15 mins. You know it is ready when the glaze starts caramelising.
- Garnish the ice cream with the peaches, the crushed pistachios and a spoonful of the glaze in the tray.