Hello My Friends, have I got a treat for you guys today!!
Kylie, from yeah…imma eat that is here today with an amazing ice cream that you guys are going to love! This is a non-dairy, incredibly low in sugar dessert I am definitely going to be making one of these hot August nights! I hope you all enjoy her as much as I do. Thanks for being here today Kylie!
Hiiii. My name is Kylie and I blog over at Yeah…imma eat that. It’s a blog all about the foods that are keeping me excited about healthy eating!
About a month ago, Domonique wrote a guest post for me and now I get the chance to write a guest post for her! She set the bar pretty high by making a recipe that was filled with the prettiest colors I had ever seen…like ever.
But instead of a tart, today I’m bringing you some ice cream. Mainly because I’m feeling all festive and whatnot because I bought these straws. They’re pink and swirly and make me feel like I’m twelve years old again at one of those ridiculously-themed-slumber-party birthday parties. And there are few things more festive than ice cream. Except maybe ice cream with a swirl of some sort stuffed inside it…which is precisely what I did to this here ice cream.
I’ve always been a huge lover of toppings. I top smoothies, I top yogurt, I top pancakes, I top oatmeal, I top anything top-able. So the idea of a cinnamon streusel topping of sorts was kinda like everything I’m all about. And on top of that, I have an obsession with anything cinnamon-y because I love cinnamon rolls of all sorts. Healthy cinnamon rolls or good ol’ fashioned soul warming cinnamon rolls. Love. them. all.
So you see where I’m going? This recipe is like a cinnamon roll topping swirled inside a peachy ice cream. It’s the perfect summer-is-coming-to-an-end-but-i’m-going-to-make-ice-cream-and-pretend-that-it’ll-never-end treat. And it’s hard to beat a treat that involves homemade ice cream. Actually, you can’t beat homemade ice cream. Ever.
White Peach Ice Cream with Cinnamon Streusel Swirl
makes 5-6 cups of ice cream
Ice cream base
1 (13.66 ounce) can full-fat coconut milk
3 white flesh peaches, chopped (~3 cups)
1 1/2 large frozen bananas
Cinnamon Streusel Swirl
1/2 cup oats
2 tablespoons brown sugar
1 tablespoon cinnamon
3 Tbsp ripe banana, mashed
2 tablespoons coconut oil
Add coconut milk, peaches and frozen bananas to a high-powered blender. Blend until smooth. Pour ice cream base into your ice cream maker and churn until frozen. Took about 25 minutes in my ice cream maker.
While ice cream is churning, make cinnamon streusel swirl. In a bowl, combine oats, brown sugar, cinnamon, mashed banana and coconut oil. Continue mixing until a slightly dry/grainy dough is formed.
Once ice cream base has hardened, scoop ice cream into a bowl and gently fold in half of the cinnamon streusel swirl. Scoop the ice cream into a seal-able glass container and sprinkle balls of the remaining cinnamon streusel topping over the top. Use a spoon to gently swirl the streusel topping into the ice cream. Cover and refrigerate for an hour. Serve immediately.
Note: This ice cream is best about an hour after being in the freezer. You can freeze it overnight but allow it to thaw outside of the freezer for 30-60 minutes before serving. However, I highly recommend NOT freezing it overnight. It just gets too hard, best bet is eating after just an hour of freezing.