Peaches and ice cream. Is there a better summer flavour combo? I mean, ice cream is a no brainer, but my love for fruit this time of year is also insatiable! For the past few weeks, our refrigerator has been filled with cherries, strawberries, peaches, nectarines, and plums. I definitely bought way more than I could eat. But I couldn’t resist! So what does a girl do with so much fruit that can’t go to waste? The answer is: Stone Fruit Crisp with Peach Praline Ice Cream!
Unfortunately, ice cream is one of those foods that are just off limits for me. I know I’m not alone when it comes to dairy sensitivities, especially to ice cream. And, most times I can resist the temptation, but this time of year is so challenging! I mean, who doesn’t love a good ice cream cake or chocolate dipped cone?
This is where “nice” cream saves the day. AKA, dairy-free deliciousness! This ice cream is typically made with bananas and nut or coconut milk as the base. My go-to nice cream is usually chocolate peanut butter, which is made with cocoa, natural peanut butter, almond milk and bananas. I’m usually in a rush and never wait for it to fully freeze, so it ends up being more like an ice cream soup. I’m not going to lie, it’s quite yummy!
After making this recipe, I think my new go-to nice cream is this creamy and nutty peach praline ice cream. The magic ingredient for extra creaminess? Coconut cream. Yes, I’m serious. Yet another one of my recipes with coconut cream!. To be honest, I’ve lost track of how many of my recipes include coconut cream. But if you remember this Cherry Chamomile Chia Pudding, it is one of my most popular recipes. Must be the coconut cream 😉 !
While the bananas and coconut cream add the creamy texture to this ice cream, the peaches, cinnamon and sweet toasted pecans add the flavour. A few scoops of this makes a lovely dessert or late night snack. And, it is so easy to make. No churning or fancy ice cream maker required. Just add the ingredients to a food processor and blend until creamy. Let it set up in the freezer for a few hours, and you have yourself dairy-free ice cream.
Just a tip: The first time I made this ice cream I thought I’d be a rock star and peel fresh peaches for the ice cream. Who has time for that? Now I’m using packaged frozen peaches. No shame here. It is much easier and cheaper!
While you can enjoy this Peach Praline Ice Cream on its own, it definitely tastes best when perched on top of Stone Fruit Crisp. Stone fruit, like plums, nectarines, peaches and cherries, have stones or pits in the middle. While I still have lots of cherries to eat, I opted to fill this crisp with fresh chopped plums and nectarines. I even left the skins on to save time! (And yes, I peeled these too the first time I made this crisp. That’s now filed under “what was I thinking?”)
This crisp is quick to make and pretty wholesome with ingredients like oats, unsweetened coconut, almonds, honey, cinnamon and almond butter. I actually used sliced almonds in the crisp, and I have to say, I really liked the texture it added.
This recipe makes 12 fruit crisp cups. I like making these as individual cups as I find it easier for serving, and also making ahead and freezing. I like being able to pull a few of these out of the freezer for a quick dessert, or even breakfast. Just serve with some yogurt and additional fruit, and you have yourself a solid breakfast!Print
Stone Fruit Crisp with Peach Praline Ice Cream
Stone Fruit Crisp with Peach Praline Ice Cream is the ultimate summer dessert, that happens to be easy to prepare, super delicious and clean eating! The ice cream is no-churn and dairy-free, made with bananas, peaches, coconut cream and pecans. And the crisp is full of fresh nectarines and plums and lots of clean eating oats, almonds and honey. Bring on the healthy summer fruit crisp and ice cream!
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 12
- Category: Dessert
Peach Praline Ice Cream
- 2 1/2 cups frozen peaches
- 2 bananas, sliced and frozen
- 1 can of full fat coconut milk
- 1 cup pecans, toasted with coconut sugar, maple syrup and cinnamon (see note below)
- 1 tsp cinnamon
Stone Fruit Crisp
- 1 cup chopped fresh plums (skin on)
- 1 cup chopped fresh nectarines (skin on)
- 2 tsp coconut sugar
- 2 tsp cinnamon, divided
- 1 tsp maple syrup
- 1 cup quick cooking oats
- 1/2 cup steel cut oats
- 1/2 cup sliced almonds
- 1/2 cup unsweetened coconut
- 1/4 cup honey
- 1/4 cup natural almond butter
Peach Praline Ice Cream
- Open the can of full fat coconut milk and scoop out the solidified coconut cream into a medium sized mixing bowl. (Set aside the coconut water for later use or another recipe). Beat on high for 3-5 minutes.
- In a large food processor, add the peaches, bananas and coconut cream. Process on high for 5 minutes or until the mixture becomes creamy. If your food processor is not powerful enough, you can use fresh peaches, which will enable the mixture to process more quickly. Or you can add a little bit of the coconut water from the can of coconut milk, which will also help process the frozen fruit.
- Add the toasted pecans and cinnamon and process for another 30 seconds, or until the pecans are broken into small pieces.
- Pour mixture into a wax paper lined loaf pan and refrigerate for 2-3 hours, or until the ice cream is almost frozen but can still be scooped out easily with an ice cream scoop.
Stone Fruit Crisp
- Pre-heat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners.
- In a small saucepan, add the plums, nectarines, coconut sugar, 1 tsp cinnamon and maple syrup. Heat on low for 10 minutes, or until the mixture comes to a low boil and the fruit begins to soften.
- In a large bowl, add both kinds of oats, almonds, coconut, honey, almond butter and 1 tsp cinnamon, and stir until well combined and mixture clumps together.
- Press half the oat mixture into the cupcake liners. Add the stone fruit mixture to each cup. Top with remaining oat mixture and press down to firm up.
- Bake for 18-20 minutes, or until the crisps have browned on top. Remove from oven and let cool in pan for 5 minutes.
- Remove and serve warm with ice cream.
- Store in the refrigerator and consume within 3-4 days, or freeze for later enjoyment!
- To toast the pecans, add 1 tbsp coconut sugar, 1 tbsp maple syrup and 1 tsp cinnamon to 1 cup of pecans. Stir until well combined. Spread out in a frying pan greased with cooking spray. Cook on low heat for 5-7 minutes or until the pecans are browned and the sugar and maple syrup have caramelized. Stir the pecans frequently to ensure they do not burn.
- If the peach ice cream has frozen too much, just let it sit at room temperature for 10 minutes, or until it has softened enough to scoop out. Do not defrost and freeze again.