By Lucy Burton, Pudding Lane Blog

Serves 4-6 – gluten free, dairy free, refined sugar free, vegetarian, vegan

  • 400g pot Nature’s Finest peach slices
  • 150g coconut milk
  • 100g coconut water
  • 1-2 tbsp maple syrup
  • 1-2 tbsp lemon juice
  1. An hour before you plan to make the ice cream, drain the peach slices. Finely chop, then place on a baking tray. Place the baking tray in the freezer.
  2. Line a loaf tin with three sheets of cling film, leaving plenty of excess cling film hanging over the sides.
  3. Once frozen, transfer the diced peach to a food processor. Add the coconut milk and half of the coconut water.
  4. Blend until smooth and churned. You may need to add more of the coconut water gradually as you are blending – continue to add coconut water until it reaches a smooth consistency.
  5. Taste, and add maple syrup and/or lemon juice to taste.
  6. Transfer to the lined loaf tin. Carefully fold the excess cling film over the top, so that the ice cream is completely sealed. Place in the freezer for 1-2 hours to freeze completely.
  7. Remove the ice cream from the freezer for 15 minutes before serving, to allow it to thaw to a scoopable consistency.


700G, 400G, 220G & 4 X 120G