I was having dinner with my Dad a couple of weeks ago and we were talking about this cinnamon vanilla infused sugar that he ordered, and how he’s been putting it on fresh peaches and then grilling them. At the mention of peaches, we began to remember when I was a kid and making homemade peach ice cream, I’m not talking using the new electric ice cream makers, I’m talking about the kind you used rock salt with and had a hand crank. That hard work was worth it though because to this day that is still my favorite kind of ice cream. So I thought to myself, how can I make a non-dairy version of this and maybe make it a little more grown up? So I did.
Let’s talk about non-dairy ice creams. Listen, they are good, but I’ve found that they miss some of the creaminess of the full dairy versions. Then I came across Revolution Gelato at my local Whole Food’s. Y’all…….when I tell you that, this gelato was everything I had been missing since going plant based! It’s so flavorful, and creamy, yes you read that right creamy! Currently, my freezer may or may not contain four different flavors (it really is that good y’all). So let’s make this treat shall we?
- Revolution Gelato – I used Cardamom Spice but the Full Throttle Vanilla would be great too.
- Peaches – one large peach is plenty for a couple of servings.
- vegan butter
- pinch of salt
You want to slice your peaches like above and add to a pan with your butter, spices vanilla and sugar. You want to warm it all through and the sugar will start to caramelize slightly. You’ll also want to take your gelato out of the freezer while you are cooking the peaches; it needs to soften a bit. Once your peaches start to caramelize add a splash (or a big splash) of bourbon. You want to let the alcohol cook out, leaving the flavor behind.
Scoop a couple of scoops of gelato into a dish and top with the boozy peachy sticky goodness, maybe sprinkle a little more cinnamon on top or a little granola and enjoy!!