Freshly Dafna

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Roasted Peach Ice Cream (paleo, vegan)

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Peach Week, Pt. 2
ICYMI: Pt. 1 || Pt. 3 || Pt. 4

There’s nothing that screams summer more than a delicious frosty treat. Especially when that frosty treat is in the shape of a big ole scoop of ice cream. And triple points if that ice cream is homemade. And since we’re already going for it, let’s make it using fresh and seasonal ingredients. Peach, perhaps? Because it’s summer, and stone fruit season, and we might as well just put it all together. Now heap that creamy fruity goodness in a cone, throw some sprinkles on top, kick off your shoes, and enjoy that delicious delight in the bright sunshine to soak in every single summer vibe.

Make it a double scoop for me, please!

Yep, this Roasted Peach Ice Cream is straight up like a scoop of summertime. The peaches are roasted with some cinnamon beforehand, to bring out the purest sweetest flavor of the fruit. This recipe uses four whole peaches to give it that big peach flavor. This is the perfect moment to use any peaches that might have some bruises or are a little softer than you’d like for whole fruit eating. The base of the ice cream is made from soaked cashews and nut/seed milk rather than coconut milk. Most vegan and paleo ice creams are typically made with coconut cream or coconut milk. And truth be told, I’m not the biggest fan of coconut. While I don’t mind using coconut oil in most of my baked goods, I always use the refined version which doesn’t impart any coconut flavor. Unlike coconut cream and milk which has a much more pronounced flavor.

This recipe is paleo-friendly, vegan, and lower in sugar than your typical ice cream. This ice cream is mostly sweetened from the peaches and only 1/2 cup coconut sugar is added to the mixture. Plus, it’s made from only real and whole ingredients you can feel great about eating! No strange additives, stabilizers, or artificial sweeteners you might find in the store bought variety. I use an ice cream maker for this recipe but if you don’t happen to have one, worry not, you can still enjoy this peachy treat! Just freeze the mixture in ice cube trays and blend when you’re ready to enjoy! Either way, you’re sure to end up with a deliciously smooth and creamy frosty treat that’s bursting with peach goodness.

paleo friendly (gluten/grain/dairy free), refined sugar free, vegan

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Roasted Peach Ice Cream

This frosty treat is like eating a scoop of summer. Made with fresh whole peaches that are roasted beforehand to give it the ultimate peach flavor. Plus, its made with only 6 ingredients!

paleo, vegan, coconut free, refined sugar free

Ingredients

  • 1 cup cashews
  • 4 large peaches, cut to thick slices
  • 1 tsp cinnamon
  • 1 1/2 cup milk of choice*
  • 1/2 cup coconut sugar
  • 2 tsp vanilla

Instructions

  1. If using an ice cream maker, make sure the bowl has been properly frozen ahead of time (typically at least 24 hours).

  2. Heat oven to 400 degrees and prepare baking sheet by lining with parchment paper.

  3. Boil water and soak cashews in a heat safe bowl in boiling hot water and set aside.

  4. Arrange the peaches on the parchment paper and sprinkle with 1 tsp of cinnamon. Bake the peaches on the top rack of the oven for 20 minutes or until the juices start to release and flesh is soft.

  5. Once baked, place the peaches aside. Drain the cashews in a fine mesh strainer and rinse with cold water.

  6. Place the cashews, roasted peaches, milk, coconut sugar, and 2 tsp vanilla in a high powered blender or food processor and blend for 2 minutes or until everything is fully blended and the mixture is thick and fluffy.

  7. If the mixture is still a bit warm, place in the fridge until it's cool to the touch.

  8. Pour the mixture into the ice cream maker and follow instructions per the machine's manufacturer.

  9. Once mixture is thick and creamy, pour into a freezer-safe dish and let firm in the freezer for at least 2 hours. If freezing for longer, let temper at room temperature for 5-10 minutes before scooping.

Recipe Notes

  • I used homemade walnut milk. I recommend using a thicker nut/seed milk (and not a 30 calorie boxed kind) for this recipe. Cashew, walnut, coconut milk, or macadamia are all good options. 
  • To make this recipe without an ice cream maker, pour the mixture into ice cube trays and freeze. When ready to enjoy, place cubes in a blender and blend until smooth and creamy. 

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Strawberry Cheesecake Bars (raw, paleo, vegan)

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Celebrating this first day of August with a raw & frozen treat! There’s nothing like making an easy and delicious no-bake dessert in the middle of summer. And especially when it’s this millennial pink stunner. It’s a strawberry cheesecake (that’s raw & vegan) layer over a quick to come together crust. While it does require a few hours of soaking, this recipe really is a snap to make. The cheesecake layer is made of soaked cashews and blended with an ample amount of fresh strawberries that are oh-so-sweet this time of year. The crust is made simply, with a bag of granola blitzed with some coconut oil.

This recipe was inspired by Bob’s Red Mills new Pan Baked Granolas  which I could not wait to try. Although I typically do not eat grains (this granola is made with oats), I love the Bob’s line of products so much that I thought this new granola was well worth a try. And I’m happy to report that the granola was pleasantly sweet and  perfectly crispy. I used the Maple Sea Salt flavor for this recipe and thought it was the perfect base layer for the strawberries and had a similar flavor to the traditional graham cracker crust that typically goes with cheesecake. Of course, feel free to use whatever granola you love most and would play well with the strawberries.

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Strawberry Cheesecake Bars

raw, dairy free, vegan, paleo-option, gluten free, no refined sugar

This quick and easy frozen treat is such a great dessert for the summer time. No turning on the oven and uses fresh strawberries that are abundant during these warm months. The cheesecake is made of cashews and sits atop a quick to come together crust. The cheesecake is light and fresh but oh-so-satisfying. Kind of like a super luscious strawberry ice cream you could eat with your hands.

freshlydafna.com

Course Dessert

Ingredients

Crust Ingredients

  • 1 bag granola (3 cups) I used Bob's Red Mills new Maple Sea Salt Flavor
  • 1/4 cup coconut oil melted
  • 1 tsp cinnamon

Strawberry Filling

  • 2 cups cashews raw
  • 2 cups strawberries, halved about 10 ounces
  • 1/4 cup coconut oil melted and cooled
  • 1/4 cup maple syrup
  • 2 tbsp lemon juice about 1/2 lemon
  • 1 tbsp vanilla

Instructions

  1. Soak cashews in filtered water for at least 3 hours (or if you're short on time, soak in boiled water for 1-1 1/2 hours).

  2. Line 8x8 baking dish with parchment paper.

  3. Blend all crust ingredients together in a blender or food processor until everything is damp and pea sized.

  4. Pour crust ingredients into the baking dish and press down firmly with a rubber spatula into an even layer and place in the freezer.

  5. Drain the cashews and wipe the inside of the blender/food processor.

  6. Make the filling by blending all the filling ingredients together until it is luscious and creamy, about 2 minutes. Taste and add more lemon juice and/or maple syrup to your liking.

  7. Pour the filling over the crust and spread into an even layer and place back in the freezer to set.

  8. Let freeze for an hour and then slice to desired shapes. Place in airtight container until you're ready to enjoy these!

Recipe Notes

Feel free to use any granola you like, grain free if you are Paleo. 

I used fresh strawberries for this recipe but am fairly certain you can use frozen as well, just defrost and rinse before adding to the cashews. 

Disclaimer: I received the Bob’s Red Mills new Pan Baked Granola for free. However all opinions are my own and I was not paid to write this post. Nor would I ever write about a product that I do not try myself, love, and fully endorse.