These vegan peach ice cream bars are complete with a graham cracker-based cookie and coconut ice cream. They’re rich, creamy, cold, and fruity. Who doesn’t love peaches and cream?!
Why You’ll Love This Peach Ice Cream
As we approach the end of August and the start of September (really where has this year gone?!), what better way to savor summer than with ice cream.
Like my Easy Stewed Peach Recipe, these Vegan Peach Ice Cream Bars are a great way to use up ripe, in-season peaches.
These vegan ice cream bars are:
- Sweet & Creamy: made with sweetened coconut milk for an amazing texture.
- Full of Summer Flavor: the coconut ice cream is mixed with fresh ripe peach puree for the best fruity flavor.
- Caramel Graham Cracker Cookie: the sandwich is made with a sweet graham cracker cookie that has an amazing caramel flavor.
No Churn Vegan Ice Cream
I must confess, making no-churn ice cream is a bit intimidating and takes a touch of patience. A lot of no-churn ice cream can end up icy in texture.
This is because of how much water is in the mixture. How do you avoid this, you ask? Steer clear of unwanted icy-ness by making sure the base has enough fat and sugar. The fat in the recipe comes from coconut cream, and sugar comes from….haha sugar. It’s very important to drain any liquid or water out of the coconut cream cans.
So I did a bit of experimenting. I saw a lot of non vegan no churn ice cream recipes actually use gelatin to prevent the ice cream from hardening up too much. I thought…”hey, maybe pectin will do something similar??”
So I tried it out. To be honest, not really sure if this did much. It definitely didn’t hurt the mixture, but this is an optional add-in. I’ve also seen people add a little alcohol to the mix to keep the dairy free ice cream softer, but have yet to try this method.
soft graham cracker cookies
I’m definitely a cookie girl, so I’m a bit biased when I say the cookie bars on these are HEAVENLY. Vegan graham crackers are the base of this cookie and the flavor is unmatchable! I also recommend using vegetable oil since it will keep the cookie softer in the freezer.
Other fats, like vegan butter or coconut oil, will freeze up harder and won’t be as soft straight out of the freezer.
Another cookie pro tip: add in some cream of tartar to keep the cookie nice and soft, even in the freezer.
How to Make the Peaches and Cream Ice Cream
The key to these ice cream bars is a bit of patience…which is hard when everything smells and looks sooo tasty while you’re making them.
STEP 1: To start, you’ll want to make the ice cream base by whisking the coconut cream, pureed peaches, vanilla, fruit pectin, and sugar together in a stand mixer.
Don’t forget to set aside half of the pureed peaches and a few diced peaches which we’ll use later in the recipe!
STEP 2: After whisking up the cream, fold in 3/4s of the diced peaches. Pour the mixture into a shallow but wide container. This will help it cool down in the freezer faster.
STEP 3: While the cream is setting up a bit in the freezer, you’ll want to bake the cookies. You’ll basically bake two thin large square cookies, which will be the top and the bottom of the bars.
STEP 4: Let the cookies fully cool before trying to assemble the bars. Or it will be a bit of a melty mess.
assembling the vegan ice cream bars
STEP 5: To make the bars, you’ll want to place one of the square cookies at the bottom of a parchment-lined baking pan.
STEP 6: Go ahead and remove the cream mixture from the freezer. Give it a stir to mix the diced peaches around, as they may have settled at the bottom.
STEP 7: Pour about 1 inch of the cream on top of the cookie. It’s okay if the mixture goes over the sides slightly since we’ll cut the edges at the end! Remember the peach puree and diced peaches we set aside from earlier? Well, now you’re gonna swirl them both around the top. And then top everything off with the other cookie.
Serving & Storage
After freezing and firming up for another few hours or overnight, the bars are finally ready to be devoured!
These are oh so creamy, rich, and buttery, yet fresh with a light peach flavor. These Vegan Peach Ice Cream Bars are the perfect end-of-summer treat to help you cool down after a day in the sun.
If any are leftover, they can be tightly wrapped and stored in the freezer for 7 days.
Tips and Tricks
By using cream of tartar and vegetable oil, the cookies stay very soft- even when frozen. If you use another type of fat, like vegan butter or coconut oil, the cookies will freeze harder.
No, you don’t. You can definitely make this recipe by mixing with a hand mixer or with a spoon
Unfortunately, like most no-churn ice cream recipes, the trick to creamy ice cream is a bit of patience. If you want to speed up the freezing time, you could separate the cream base into smaller containers to help is set up quicker.
looking for more delicious vegan summer treats?
- Cookie Dough Nice Cream
- Vegan Strawberry Crunch Cake
- Brown Sugar Strawberry Shortcake
- Almond Blueberry Biscotti
- Lemon Poppyseed Muffins
- Homemade Fresh Peach Juice
Did you make These peach ice cream bars?
⭐️ I’d love to know! Leave a star rating and comment below! ⭐️
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