This weekend here in Portland we experienced a heat wave. By heat wave I mean, it was above 80F. Sorry, native Portlanders, but I don’t think you really know what a heat wave is! Nonetheless, I can’t argue that it felt pretty hot.
Enter, Frozen Peach Ice Cream Pie. This baby is gluten-free, vegan, and raw as is, but can be easily modified to suit your specific needs or speed up preparation (see notes.)
I’m actually working on the second Healthy Living on a Budget (fitness edition!), but iphoto refuses to display the photos I uploaded, so I’m going to take it as a sign with the weather that this frosty dessert is the best post for today! Peaches are just amazing this time of year, and I wanted to make a dessert that showcased them without loading up on sugar and butter. Peaches are naturally delicious! Not only are they naturally sweet and fat free, they are also a good source of vitamin C, vitamin A, and lutein. These nutrients help boost your immune system and maintain healthy vision!
This recipe is not as complicated as it looks and can easily be made ahead if serving at a party. Just read through the recipe first if you plan on making it all from scratch, as there are a few steps that require a little planning.
Frozen Peach Ice Cream Pie:
*3/4 cup raw almonds or walnuts
*1/2 cup oats
*1/4 cup dried unsweetened coconut
*10 dates, pitted and chopped
*1/4 teaspoon salt
*1 tablespoon coconut oil
*1 tablespoon agave nectar
*optional: 1/2 teaspoon almond extract (the flavors or peach and almond go well together. Did you know they are very closely related?)
*note: If you can’t eat nuts, or are simply pressed for time, you can substitute a pre-made graham cracker crust.*
*3 large bananas, chopped in 1 inch pieces, then frozen
*1/4- 1/3 cup nondairy milk of choice (coconut milk will give the richest results, but any kind will work)
*1 teaspoon vanilla
*1 tablespoon agave nectar (optional)
*note: Any pre-made ice cream or frozen yogurt can be substituted, dairy or non-dairy. Use about 2-3 cups for the whole pie, depending on how thick you want that layer. Measurements are not important for this part!*
*2 medium to large peaches or nectarines, pitted and sliced about 1/4 inch thin
*1 tablespoon agave nectar
*1/2 teaspoon chinese five spice powder (You could also use ginger or cinnamon or a combination)
1. To make crust, pulse all ingredients for crust in food processor until finely chopped and able to hold together. Press this mixture into a lightly oiled pie pan, all over the bottom and up the sides. Stick your crust in the freezer while you prepare the rest.
2. Wipe out the food processor and throw in the frozen banana chunks, vanilla, agave if using, and 1/4 cup milk. Process until a smooth “soft serve” consistency is formed. Isn’t it amazing what bananas can do? Add more milk if needed to smooth completely. Spoon this into the pie shell, spreading evenly, and freeze for at least an hour.
3. Combine sliced peaches, agave, and spice in a medium bowl and toss to coat. Arrange the slices in a pretty pattern on your pie and serve! It can be frozen this way as well, but tastes best when the peaches are fresh, not frozen.
What are your favorite things to eat when it gets hot? I’d love some new dinner ideas!