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peach and sea salt ice cream


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  • 2.5 cups frozen peaches
  • 1/4 cup full fat cold coconut milk (this is my favorite brand)
  • 1 T maple syrup
  • 1/4 teaspoon sea salt


Preparation time 5mins
Cooking time 60mins
Adapted from


Step 1

- peel, chop and freeze your peaches (at least 4 hours)
- place coconut milk can in fridge
- add 2 cups peaches, cold (shaken up) coconut milk & maple syrup to food processor and process until smooth
- add remaining 1/2 cup of peaches and pulse a couple of times to leave them in chunks in the ice cream
- transfer to a freezer safe container and freeze for about 45 minutes
- sprinkle with sea salt, stir in and serve

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