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Stone Fruit Crisp with Peach Praline Ice Cream

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!

Scale

Ingredients

Peach Praline Ice Cream

Stone Fruit Crisp

Instructions

Peach Praline Ice Cream

  1. 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.
  2. 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.
  3. Add the toasted pecans and cinnamon and process for another 30 seconds, or until the pecans are broken into small pieces.
  4. 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

  1. Pre-heat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 18-20 minutes, or until the crisps have browned on top. Remove from oven and let cool in pan for 5 minutes.
  6. Remove and serve warm with ice cream.
  7. Store in the refrigerator and consume within 3-4 days, or freeze for later enjoyment!

Notes

  1. 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.
  2. 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.