Vegan Roast Peach Ice Cream

1. 1

   Preheat oven to 350 F. Arrange the peaches in one layer and drizzle 2 tablespoons of honey over. Roast the peaches in the over for 20-25 minutes until soft but not mushy. Cool, chop and reserve.

2. 2

   Separate the cream portion of the coconut milk and discard the rest.

3. 3

   In a heavy bottomed pan, bring the milk, 5 tablespoons of honey and the thyme to a brisk simmer. Turn off the heat and let it steep for 10-15 minutes.

4. 4

   Drain the thyme from the mixture, add the psyllium and chill in the fridge for atleast 30 minutes, unto one hour.

5. 5

   At this stage add the mixture to the ice cream maker and churn according to instructions.

6. 6

   Before final freeze, fold in the chopped roasted peaches and pour into ice cream mold.

* Per serving · 4 servings · Values may vary.

No additional tips available.