coconut ice-cream

with peach and nectarine swirl

  • 1/2 cup light agave syrup+
  • 2 x 400ml cans coconut cream 
  • 400ml can coconut milk 
  • 3 ripe peaches (350g), chopped 
  • 2 ripe nectarines (250g), chopped 
  • 2 tablespoons maple syrup 
  • 2 tablespoons water
  1. Place the agave syrup, coconut cream and milk in a bowl and whisk to combine. Pour the mixture into a 20 x 30cm metal slice tin and freeze for 2½ hours or until firm and just frozen. 
  2. Place the peach, nectarine, maple syrup and water in a medium saucepan over medium heat. Cook for 15–20 minutes or until soft. Allow to cool. 
  3. Place the cooled mixture in a blender and blend until smooth. Strain through a fine sieve into a jug and set aside. 
  4. Remove from the freezer and, using a butter knife, break up the mixture into small pieces. Place the mixture in a food processor and process for 2–3 minutes or until just smooth, breaking up any large pieces with a spoon. 
  5. Spoon the ice-cream mixture into a 2-litre-capacity tin, spoon over the peach mixture and gently stir through with a metal spoon. Freeze for 3 hours or until just frozen. Scoop into bowls or cones to serve.  Serves 6–8

+ Agave syrup is a natural sweetener from the agave plant, similar in consistency to honey. Find it in health food stores and some supermarkets.

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