Peach Crisp with Almond Coconut Ice Cream Recipe
This peach crisp with almond coconut ice cream is the perfect summer dessert! It's loaded with sweet peaches, sprinkled with a crisp oat crumble and topped with a scoop of creamy coconut almond ice cream.
Servings: 1 (8x8) pan of peach crisp + 1 qt ice cream
Calories: 5644kcal
Ingredients
peaches
- 3 lbs fresh ripe peaches peeled and sliced into 1/4" wedges
- 1 Tbsp fresh lemon juice
- 1/4 cup granulated sugar
- 2 Tbsp all-purpose flour
- 1/4 tsp ground cinnamon
- pinch of nutmeg
crisp
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned oats (not quick cooking)
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- 3/4 cup brown sugar packed
- 10 Tbsp unsalted butter cold and diced into 1/2" cubes
- 1/2 cup almonds or pecans (optional) chopped
almond coconut ice cream
- 2 1/2 cups Almond Breeze Almondmilk Coconutmilk* divided
- 1 (14) oz can cream of coconut **
- 1 cup unsweetened coconut flakes
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 4 egg yolks
- 1/2 tsp vanilla extract
Instructions
For the crisp
- Preheat oven to 350 degrees.
- In a large mixing bowl toss peaches with lemon juice. Sprinkle the granulated sugar, flour, cinnamon and nutmeg over top, toss to evenly coat. Pour the mixture into a 8x8" baking dish, set aside.
- In a medium mixing bowl, whisk together the flour, oats, salt, cinnamon, nutmeg, ginger and brown sugar. Add the cubed butter and cut with a pastry blender until small clumps form. Toss in nuts and mix with a spatula until combined. Pour the mixture over the peaches, spread into an even layer.
- Place in the oven and bake for 35-45 minutes or until the top turns golden brown. Remove from the oven and serve warm with ice cream.
for the ice cream
- In a medium saucepan set over medium heat, warm 1½ c. Almond Breeze Almondmilk Coconutmilk, cream of coconut, coconut flakes, salt, and cinnamon. Using a whisk, mix until smooth.
- In the large bowl, pour remaining 1 c. of Almond Breeze Almondmilk Coconutmilk in it along with the vanilla extract. Place a mesh strainer over top.
- In a separate small bowl, whisk the egg yolks. VERY slowly add yolks to warmed mixture, whisk until combined. Stir mixture constantly over medium heat. Using a heatproof spatula, scrape the bottom of the pan until the mixture becomes thick and coats the bottom of the spatula (and reaches a temperature of 170 degrees). Remove from heat and pour over the mesh strainer and into the bowl with the remaining milk and vanilla. Whisk over an ice bath until cool, cover and place in refrigerator to chill completely, about 1 hour.
- Freeze according to manufacture's instructions. Store in an air-tight freezer safe container and chill for an additional 2-4 hours before serving
Notes
*You can use any kind of Almond Breeze Almondmilk Coconut milk (vanilla, regular, sweetened, unsweetened).
**This recipe calls for cream of coconut, NOT coconut milk. They are two very different things. Cream of coconut can be found in the drink/mixer section and contains sugar (Coco Lopez is what I used).
-You can simply omit the cinnamon if you'd rather have a strong coconut flavor.
-I like baking mine in an 8x8 square pan, but you could also do a 9x13, just know that the crumble on the top will be a lot thinner.
**This recipe calls for cream of coconut, NOT coconut milk. They are two very different things. Cream of coconut can be found in the drink/mixer section and contains sugar (Coco Lopez is what I used).
-You can simply omit the cinnamon if you'd rather have a strong coconut flavor.
-I like baking mine in an 8x8 square pan, but you could also do a 9x13, just know that the crumble on the top will be a lot thinner.
Nutrition
Calories: 5644kcal | Carbohydrates: 729g | Protein: 69g | Fat: 291g | Saturated Fat: 178g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 68g | Trans Fat: 5g | Cholesterol: 1082mg | Sodium: 2267mg | Potassium: 4259mg | Fiber: 66g | Sugar: 544g | Vitamin A: 8986IU | Vitamin C: 97mg | Calcium: 1392mg | Iron: 20mg