Ginger Thyme Peach A La Mode

by Jennifer
(Crestone, CO)

Our family doesn't eat much dairy or sugar, but we still love ice cream. We tried rice or soy alternatives, but they just weren't creamy enough. Then we found coconut ice cream!! We bought an ice cream maker just so we could make it ourselves for a fraction of the price. And just as good. By trial and error we came up with the peach topping (we had bought a case of peaches). This is a pretty simple recipe that gets a big wow factor with guests. The ginger and thyme make savory, crunchy bits in the ice cream, and in the winter, adds some warming spice. Enjoy!

COCONUT ICE CREAM
For a 2 quart ice cream maker (Use store bought if you don’t have one. I like Coconut Bliss.)
4 ½ c. chilled coconut milk
2/3 c. agave
1 ½ T pure vanilla extract
Blend all ingredients in a blender until coconut milk is smooth. Then put immediately into ice cream maker, and follow directions based on your machine.
Freeze until a firm consistency. This will make more than 4 servings, so you can freeze the rest.

GINGER THYME PEACH TOPPING
2 c. peaches, sliced
¼ c. agave
1 T ginger, minced
1 T black sesame seed
1 pinch thyme, dried (2 pinches fresh)
1 t. coconut oil
Dry sauté sesame seed to release aroma. Set aside. Saute ginger in coconut oil until ginger is crispy. Add thyme and heat for 1 minute. Add agave and stir until agave is warm. Take off heat.
Scoop coconut ice cream into 4 bowls. Put sliced peaches on top. Spoon on heated ingredients. Then sprinkle sesame seeds.