I am a rain lover, don't get me wrong, but my garden needs water AND sun to grow. So do the weeds. Rob went out to weed the gardens today and I went to work in the kitchen. We had picked up a bunch of stone fruit on the way back from the beach this week and I really wanted to use some of it in an ice cream. I combined two of Rob's favorite flavors as a special treat for him.
Peach + Ginger = Summer Delight!
This takes a bit of wait time, but not a lot of prep time, perfect for a hot day...
Filling ~
2 cans coconut milk (you can make your own as well or use half coconut, half almond)
1/3 cup sweetener (raw honey, local maple syrup, agave, cane sugar)
7 vanilla beans, scraped (or 1 1/2 Tablespoon vanilla extract)
4 large organic peaches
Cut up peaches into chucks, put everything in the blender and mix on high for a minute. Peaches should be chunked and liquid should be a light peachy color.
Pour into an ice cream maker and let it go about 40 minutes to an hour until soft frozen and creamy.
Crust~
1/2 cup almonds
1/3 cup sunflower seeds
1/3 cup oats
1 inch shredded ginger
6 oz dates
Pulse nuts and seeds in a food processor with an S blade on high until crumbly, add oats and pulse again. Add shredded ginger, mix it in and add dates, one at a time until dough sticks together when pressed.
Pour into a pie crust and press into shape using a piece of parchment paper and your fingers.
Pour 3 cups of the semi frozen peach ice cream into the shell and freeze for 3-4 hours.
I have a feeling the "leftover" peach ice cream will be gone before the pie is finished solidifying.
Oh the sacrifices we make for our families.
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