1. INSTANT PEACH ICE CREAM
1 (16 ounce) bag frozen peaches
½ cup coconut milk, or non-dairy milk of choice
3 tablespoons honey, plus more to taste
1 tablespoon fresh lemon juice
Combine the frozen peaches, milk, honey, and lemon juice in a large food processor fitted with an "S" blade, and process until creamy, stopping to scrape down the sides, if necessary. Taste the ice cream, and add more sweetener, if desired.
Note: For a neutral sweet flavor, you can use a mix of honey and pure maple syrup, so that the resulting recipe doesn't taste too much like one sweetener or another. If you choose to add more sweetener than this recipe calls for, you may want to use half maple syrup and half honey to avoid an overpowering flavor from either ingredient.
This ice cream can be served directly from the food processor, with a soft-serve type consistency, or you can freeze it for a few hours for a more firm result. Store any leftovers in an airtight container in the freezer for up to one month. Once frozen, you'll need to let the ice cream thaw for 10 minutes or so at room temperature, until it's scoop-able again.
2. NO CHURN MANGO ICE CREAM
14 oz can coconut milk, full fat
3 - 4 cups mango chunks, frozen
1/4 cup maple syrup or raw honey
In a blender or food processor, add all ingredients and process until smooth.
You might leave some larger mango pieces if you wish. Pour into any container with a lid, place in a freezer and freeze for 3 hours. To serve, let thaw on a counter for 15 - 30 minutes or so. Because this ice cream doesn't have any fillers, it takes a bit longer to defrost and become softer, especially with time. Be patient.:)
Storage Instructions: Freeze in a glass airtight container for up to a few months.
3. CHOCOLATE PEANUT BUTTER BANANA ICE CREAM
4 frozen bananas
2 Tbls. cocoa powder
2 heaping tablespoons peanut butter
Garnish with shaved chocolate and crushed peanuts, if desired
In a powerful blender or food processor, add bananas (sliced).
Process several minutes until smooth and creamy like soft serve ice cream.
You will have to scrape down the sides several times during this process.
Add the cocoa powder and process to blend in.
Add the peanut butter and process to blend in.
You can eat right away, the ice cream will be soft serve, or put in container and freeze a while to firm it up more.
Garnish with shaved chocolate and crushed peanuts if you want. You could also stir shaved chocolate and/or crushed peanuts in the ice cream after it's been processed.
4. SEA SALT & HONEY NO CHURN ICE CREAM
2 cups (1 pint) heavy whipping cream
1 (14-ounce) can sweetened condensed milk
1/4 cup honey + 1 tablespoon for topping + a little more for serving if desired
1/2 teaspoon Fleur de sel sea salt + more for serving if desired
Pour the whipping cream into the bowl of a stand mixer affixed with the whisk attachment. Start out mixing on low speed, then slowly increase speed to high and mix until the whipping cream forms stiff peaks, about 2 minutes. You can also use a bowl and a hand mixer, or a bowl and a whisk and mix by hand (but it'll probably take awhile unless you have superpowers!)
Using a spatula, gently fold the sweetened condensed milk, 1/4 cup honey, and 1/2 teaspoon sea salt into the whipped cream. Continue stirring gently until completely combined. Pour into a freezer-safe container with airtight lid. Drizzle the top with 1 tablespoon honey. Seal.
Freeze until solid, at least 6 hours.
Scoop into cups, bowls, or onto cones; drizzle individual servings with a little more honey and a bonus pinch of sea salt if desired. Serve.