Ingredients for Peach Almond Ice Cream
- 1 cup raw almonds
- 1 cup water (plus more as needed)
- 2 cups fresh, peeled and chopped peaches
- 1/2 cup pitted Medjool dates
- 1 teaspoon stevia (or to taste)
- Vanilla Extract
- 1 tablespoon fresh lemon juice
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How to Make Peach Almond Ice Cream
- Soak 1 cup raw almonds in hot water for at least 30 minutes, or overnight.
- Drain the soaked almonds and place them in a high-speed blender with 1 cup of fresh water.
- Blend on high speed until completely smooth (about 1 minute), adding more water if needed to achieve a creamy consistency.
- Strain the almond mixture through a fine-mesh sieve or nut milk bag, pressing to extract as much liquid as possible. Discard the solids.
- Add the strained almond milk to the blender. Add 2 cups peeled and chopped fresh peaches, 1/2 cup pitted Medjool dates, and blend until completely smooth.
- Add 1 teaspoon stevia (or to taste), 1 teaspoon vanilla extract, and 1 tablespoon fresh lemon juice to the blender.
- Blend on high speed for another 30 seconds to combine all ingredients.
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. (Typically 20-30 minutes).
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours to allow it to harden further before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
116g
Fat
14g
Carbs
14g
