This is truly my favourite time of the year. I was born in the summer, and I have found myself, my whole life, gravitating to the heat. I love summer. It’s not just about my birthday, it’s about that carefree feeling of not having an alarm, not needing to cook, and being able to enjoy seasonal fruits and veg that are at the height of their flavour.

I try to get up to the Okanangan every summer to buy wine and to bring home a pile of fruit to make into jams and other good things. While I was in the Okanangan a few weeks back, I didn’t have the opportunity to bring home a pile of fruit, as I was leaving the next day for another trip that was going to last for 10 days. By the time I got home, they would have been off.

So, this year, I’m making do with smaller batches. I recently got some of these beautiful Okanangan peaches from my favourite farm market out in Richmond. They are heavy, rich and sweet with juice, and if I could characterize what summer tasted like, they would be it.

While in the Okanangan, we stopped at one of my fave places up there; Wild Goose Winery in Okanangan Falls (read about last year’s trip here). They do old-school German wines like Rieslings and Gewurztraminers, and they do them really, really well. They also sell a white blend called “Autumn Gold” which is both delicious, and a great value.

Last year, Wild Goose opened a bistro, called Smoke and Oak, where they do some seriously tasty BBQ, along with fresh, seasonal sides and some German favourites. After our dinner, we had a really nice chocolate torte for dessert, which came with a raspberry coulis, and this amazing peach gelato. I had to reproduce it.

But, given my current aquafaba obsession, I thought I’d try to do it vegan. This was the first time I’ve tried to do ice cream with aquafaba. In the past, I’ve always made my vegan ice creams with coconut milk. This recipe requires no milk, but it does require an egg white, which I replaced with the aquafaba. The results were impressive!

I would challenge you to serve this to anyone and have them guess that it was vegan. It’s rich and creamy and fruity. The aquafaba worked great as a binder, and to give it that creaminess that you so crave in an ice cream.

Want more Aquafaba recipes? Check out my new cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)

Vegan Peach Gelato

Ingredients:

1 cup minus 1 tablespoon superfine granulated sugar

1/2 cup plus 1 tablespoon water

1 1/2 pounds peaches (I used about 3 large ones)

1 tablespoon fresh lemon juice

1 tablespoon aquafaba (chickpea water)

1 tablespoon sugar

Pinch of cream of tartar

Method:

In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Remove from heat, and allow to cool. Peel and pit the peaches, and place them in a blender. Puree until smooth. Measure out 2 cups of the peach puree, and place it into a bowl. Stir in the syrup and lemon juice. Chill until cold. In a separate, small bowl, place the aquafaba, along with the sugar and cream of tartar. Beat until frothy. Gently fold into the peach mixture. Freeze according to your ice cream maker’s manufacturer’s directions. If desired, throw in a few diced whole peach slices at the end.

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