Amaretto Peach Crumble…..Ice Cream

by Rachel Posted on September 28, 2012
I’m getting terrible at blogging. But I’m so busy, making ice cream! I know, I’m obsessed… OBSESSED! So here is another killer recipe while we are still holding on to the dregs of summer! Enjoy. Real food recipes to come… just be patient, please!

 

Amaretto Peach Crumble…..Ice Cream
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Recipe type: Dessert
Author: Rachel
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 4-6
Amaretto soaked peach crumble ice cream made with coconut milk.
Ingredients
  • 1 15oz Can Full Fat Coconut Milk
  • 3/4 Sugar
  • 2 t. Vanilla
  • 2 Fresh Peaches, pit removed and sliced
  • 3-4 Tablespoons Amaretto
  • 3 Tablespoons of brown sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 Cup Pecan halves
  • 1/2 Cup Brown Sugar
  • 1 teaspoon vanilla
  • 1/3 Cup flour
  • 3-4 Tablespoons of non-dairy margarine
Instructions
  1. In a medium bowl combine coconut milk, white sugar, vanilla. With a hand held mixer, mix together until sugar has dissolved. Set aside.
  2. Roughly chop the peach slices and put in a shallow bowl or dish. Add Amaretto, 3 Tablespoons of brown sugar, salt, 2 teaspoons cinnamon and 1 teaspoon vanilla.
  3. Mix together so the peaches are evenly coated in the mixture. Cover with a lid or plastic wrap.
  4. Place in refrigerator for at least 1 hour.
  5. Once peaches have marinated in the mixture place in a medium sauce pan.
  6. Bring liquid to a simmer. Cook for 10-15 minutes or until most of the liquid has evaporated.
  7. Once peaches are cooked, turn off burner and set aside to cool.
  8. While peaches are cooling, pour coconut ice cream mixture into the ice cream maker per manufacturing instructions.
  9. With about 5 minutes left, add peach mixture into the ice cream. Let it churn until everything is well mixed.
  10. For Crumble topping:
  11. Place pecans, brown sugar, flour, margarine,vanilla in a food processor.
  12. Pulse until pecans are roughly chopped and everything is well blended.
  13. Sprinkle topping individually on each serving of ice cream or transfer ice cream into a dish and top with pecan crumble.

 

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Related posts:

  1. Chickpea Quinoa Masala Cakes topped with White Peach Chutney
  2. Pumpkin Whoopie Pies with Caramel Cream Cheese Icing
  3. Vegan Pumpkin Bread Pudding
  4. Vegan Sweet Biscuits With Lemon Curd and Strawberries

About Rachel

Rachel Swetnam: LA photographer and food enthusiast, Rachel Swetnam, started Biscuit Batches to share combine her love of photography with her desire to make GOOD vegan food. Missouri born and bred, Rachel's love for photography started around the same time she was introduced to the wonderful world of cooking. Starting off with simple recipes like Nestle Tollhouse cookies, Rachel experimented with more complex recipes, all while learning the art of photography. Rachel has been Vegan since 2007 and has been able to transfer her love for cooking into making tasty vegan friendly recipes. Although there were a few bad batches in the beginning, Through many cooking trial and errors, Rachel has been able to turn some of her favorite non-vegan food into tasty animal free meals! With a photojournalism degree under her belt from the University of Missouri, Rachel moved to the sprawling city of Los Angeles where she works as a photographer. Biscuit Batches is Rachel's portfolio of original food photographs and recipes both original and reused from cookbooks and other fantastic vegan food bloggers. To see more of Rachel's photographs please check out www.rachelswetnam.com to inquire about photographs or anything you've seen on Biscuit Batches blog, please contact Biscuitbatches@gmail.com or rachelswetnamphoto@gmail.com
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