1 12-ounce can of full-fat coconut milk, chilled (don’t chill the coconut milk if you are using frozen peaches)
4 ripe yellow peaches, sliced with pits removed*
1/3 cup maple syrup (or 1 cup of pitted dates)
1 teaspoon vanilla extract
Freeze your ice cream making bowl for at least 12 hours or according to the manufacturer’s instructions.
Combine the coconut milk, peaches, maple syrup or dates, and vanilla in the base of a high-speed blender.
Pour the mixture into the bowl of your ice cream maker and churn for 30 minutes.
Transfer the ice cream to a freezer-safe container and freeze for at least 30 more minutes before serving.
*You can use frozen peaches, too. You will need about 2 cups of frozen peaches.
The ice cream will freeze very hard if frozen for longer than 8 hours. In this case, remove the ice cream from the freezer and let it sit on the countertop for at least 15 minutes before serving in order to soften a bit.