Homemade Peach Ice Cream Recipe (Dairy-Free, Gluten-Free, Allergy-Friendly)
Creamy, naturally sweet, and dairy-free, this homemade ice cream recipe uses rich duck eggs, velvety coconut milk, and luscious ripe peaches for a refreshing, allergy-friendly treat. Sweetened with honey and thickened with tapioca starch, it’s a silky, wholesome frozen dessert perfect for celebrating peach season or any special occasion. Easy to make and irresistibly delicious!
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Servings: 1 gallon
Equipment
Ingredients
- 3 duck eggs, (or 4 chicken eggs)
- 8 cups full-fat coconut milk, divided (or other non-dairy milk; more or less depending on your ice cream maker capacity)
- 1/3 cup tapioca starch
- 1 cup honey
- 1/4 cup collagen peptides, (optional)
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 2 cups mashed peaches, leaving some small lumps (2 to 3 large, ripe peaches)
Instructions
- In a small bowl or cup, combine the tapioca starch with a few tablespoons of coconut milk; whisk until smooth. Set aside.
- In a medium bowl, beat the eggs well and set aside.
- In a saucepan over medium heat, warm 4 cups of coconut milk.
- Whisk in the honey, collagen, and salt until completely dissolved.
- Slowly whisk in the dissolved tapioca starch, stirring constantly until slightly thickened.
- Temper the eggs by slowly pouring about 1/2 cup of the hot milk mixture into the eggs while whisking quickly; then slowly pour the tempered eggs into the saucepan, while whisking.
- Continue cooking, stirring constantly, until the mixture thickens enough to coat the back of a spoon but do not let it boil to avoid curdling. Stir in the vanilla.
- Remove from heat. Let cool slightly.
- Cover and chill completely in the refrigerator for several hours or overnight to improve texture and flavor.
- When you’re ready to make the ice cream, combine the custard and peaches in the ice cream maker’s container. Then, add additional coconut milk, if needed, up to the fill line.
- Insert the paddle and churn according to the manufacturer’s instructions. When it’s finished, remove the paddle from the ice cream.
- At this point, the ice cream will be scoopable but quite soft. For a firmer texture, pack ice around and on top of the container. Then, cover it with towels for insulation, and allow it to ‘cure’ in a shady spot for about an hour before serving. This helps the ice cream firm up and the flavors to meld beautifully.
Notes
Ingredient tip: A large 96- or 101-ounce can, available at restaurant supply stores or on Amazon (see the ingredient link), provides enough for this recipe with about 4 cups leftover to refrigerate or freeze for later. It also saves money compared to buying individual cans.