a delectable peach cobbler in the style of the South with a crust made of vegan sweet biscuits. If preferred, top with vegan vanilla ice cream made with almond milk.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr 50 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups almond milk
- 3 cinnamon sticks
- 1 tablespoon coconut oil (Optional)
- 1 (14 ounce) can full-fat coconut milk
- ¼ cup raw honey
- ¼ cup spiced rum
- 1 teaspoon vanilla extract
Instructions
- Combine almond milk and cinnamon sticks in a medium heavy-bottomed saucepan. Simmer for 5 minutes. Cover, remove from heat, and add coconut oil. Allow to steep and cool for 30 minutes.
- Remove lid and strain out cinnamon sticks. Whisk in coconut milk, honey, rum, and vanilla extract. Chill for 1 hour.
- Pour into an ice cream maker and process according to manufacturer’s instructions, about 20 minutes. Serve immediately for ‘ice milk’ consistency or freeze overnight until firm.
- Substitute cashew milk for the almond milk if preferred.
- For a low-carb version, use powdered stevia or xylitol. I recommend using a stick blender to fully combine coconut milk with the powdered sweetener before adding steeped cinnamon mixture.
- The coconut oil and rum both help keep ice cream from becoming rock solid; if frozen, let soften until scoopable, about 10 minutes.