If you are looking for simple vegan ice cream recipes to make without an ice cream maker, you have come to the right place! This no-churn ice cream couldn't be any easier. Simply chuck the ingredients into your food processor, blend, freeze, and enjoy. It's the perfect treat for a hot day!

Raw Peach and Vanilla No-Churn Ice Cream [Vegan, Gluten-Free]

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  • 3 cups ripe peaches and or apricots
  • 1 14-ounce can coconut milk (chilled overnight)
  • Juice of 1 lemon
  • Juice of 1/2 orange
  • 1 teaspoon vanilla powder or vanilla extract
  • 4 tablespoons maple syrup
  • 4 tablespoons melted coconut butter
  • 1-2 teaspoons orange blossom water (optional)


  1. Start by removing all the pits from the peaches and apricots.
  2. Add all ingredients apart from the coconut butter to a high-speed food processor and blend until smooth and creamy.
  3. Then add the coconut butter and blend to combine. To prevent curdling, add the coconut butter last.
  4. Pour the mixture into a bread tin or lunch box, cover with foil, and freeze overnight.
  5. Take the container out of the freezer about 15 minutes before serving to allow the ice cream to soften a little.
  6. Serve using a hot, wet, ice cream scoop.

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  1. I know you want to avoid honey, but instead of blindly reaching for maple syrup or worse – agave, look for either coconut nectar or coconut syrup. It\’s much more fitting with your other ingredients, and sugar-wise its better for you.