Creamy Just Peachy Vegan Ice Cream
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Cook25 min
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Total280 min
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Servings4
Browse all Vegan Desserts →48 plant-based recipes
When you want something creamy and cold but skip the dairy, this peachy vegan ice cream gives you what you need. I use soft tofu as my base because it makes that rich, smooth texture without any animal products. The ripe peaches give natural sweetness and fruity flavor, while soy milk keeps everything mixed well. I add lemon juice for brightness and vanilla for depth. Once you blend these ingredients in your food processor until completely smooth, you’re ready for the ice cream maker*. The result? A dessert that’s genuinely creamy, totally vegan, and absolutely satisfying.
Tofu Creates Creamy Base
Ingredients:
Creamy Just Peachy Vegan Ice Cream
by veganpreps.com
Ingredients
- 1 lb soft tofu, drained and pressed
- 4 ripe medium peaches, peeled and chopped
- 1 cup granulated sugar
- 1/2 cup plain unsweetened soymilk
- 2 tablespoons fresh lemon juice
- 1 tablespoon pure vanilla extract
- Pinch of salt
Instructions
- 1Drain tofu and press firmly between paper towels or a tofu press for 10 minutes to remove excess moisture.
- 2Combine drained tofu, chopped peaches, sugar, soymilk, lemon juice, vanilla extract, and salt in a food processor or blender. Process for 60-90 seconds until completely smooth with no chunks remaining.
- 3Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes, until it reaches soft-serve consistency.
- 4Transfer churned ice cream to a freezer-safe container, press plastic wrap against the surface, and freeze for at least 3-4 hours until firm.
- 5Remove from freezer 5 minutes before serving to soften slightly. Scoop and serve.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
I find it crucial to choose ripe but not overripe peaches, as they should have a fragrant aroma and yield slightly to gentle pressure. Using high-quality vanilla extract rather than imitation will make the overall flavor profile better. The tofu must be properly drained to remove excess moisture, which makes sure the ice cream gets just right thickness and creaminess. A stainless steel tofu press* helps ensure your tofu is drained to the perfect consistency for achieving optimal results. Also, using plain soy milk rather than sweetened varieties lets you control the total sugar content in the final product.
Blend Ingredients Until Smooth
Start by gathering all your ingredients and adding them to your food processor. Combine 1 lb. of soft tofu that has been drained, 4 ripe medium peaches that have been peeled and chopped, 1 cup sugar, 1/2 cup plain soy milk, 2 Tbs. fresh lemon juice, 1 Tbs. vanilla extract, and a pinch of salt. The creamy tofu and juicy peaches work really well together for a vegan ice cream base that’s just as good as the dairy kind.
Process all ingredients together until the mixture reaches a completely smooth consistency. This step is really important for getting that creamy texture that makes this ice cream so good. The food processor will break down the peach chunks and blend the tofu evenly throughout, creating a consistent base without any lumps or grainy texture. Keep processing for several minutes until you’re sure the mixture is totally smooth and well-combined.
Once you’ve got the smooth consistency you want, your mixture is ready for the next step. The blended mixture should be pourable and have a uniform peachy color throughout, with no visible chunks of tofu or peach left. At this point, you can move on to freezing the mixture based on your ice cream maker’s instructions.
Adjust Sweetness With Agave Nectar
If you’ve tasted your blended mixture and find that it’s not quite as sweet as you’d like, you can easily adjust the sweetness by adding agave nectar instead of using more refined sugar. Agave nectar dissolves smoothly into cold mixtures without creating crystalline texture, which keeps your ice cream creamy. Start by stirring in one tablespoon at a time, then taste between additions. This gradual approach prevents over-sweetening and lets you customize flavor to your preference. Agave also has a neutral taste that won’t get in the way of your peaches, so the fruit flavor stays the main thing you notice.
Pair With Shortbread Cookies
Because the creamy richness of this peach ice cream needs something to cut through all that smooth texture, you’ll want to serve it alongside vegan shortbread cookies. The crispy, crumbly texture of shortbread works perfectly with the soft ice cream, and the neutral flavor complements peach beautifully without taking over. I recommend choosing Scottish-style shortbread made with vegan butter, which creates that satisfying snap when you bite into it. You can pair homemade shortbread with your ice cream for an elegant dessert, or grab store-bought vegan cookies for something quick and convenient (either way works great). The combination makes both components better together.
Final Thoughts
This peach ice cream recipe gives you a delicious dessert that’s ready to enjoy, and you’ve got plenty of ways to make it your own from here. You can experiment with different fruits, swap the soy milk for another plant-based option, or adjust the sugar to match your taste preferences. Since this ice cream keeps for three days in an airtight container, you can make batches ahead for busy weeks. I find that letting it soften slightly before scooping makes serving easier. Try pairing it with your favorite vegan cookies or fresh berries for extra flavor.
