Peach ice cream


Serves 6

  • 250 ml almond milk
  • 1 pack plant-based cream
  • 140 g unrefined cane sugar
  • 3 peaches
  • 30 g pistachios
  • 1/2 vanilla pod
  • 1 untreated, unwaxed lemon


Bring the plant-based cream to the boil with the lemon zest and half the sugar, add the milk and leave to cool. Peel and dice the peaches and cook with 30 g of sugar, 3 tablespoons of water and the vanilla for 10-12 minutes, then discard the vanilla and reduce to a cream. Pour the fruit sauce into the milk and place the mixture in an ice cream maker to set, or in a low metal container (previously chilled) in the freezer for 1 hour, taking it out twice (every 30 minutes) to stir well before serving.

Pour the rest of the sugar into a small non-stick frying pan and caramelise, then add the pistachios, roughly chopped, and combine. Grease some baking paper and spread the pistachio brittle onto it in a thin layer. Leave to cool. Serve the ice cream with crumbled pistachio brittle.

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