When peaches are in season, it’s time to make this creamy peach basil smoothie that can also be frozen and turned into ice cream!
Why Smoothies?
I love smoothies in the summer time for so many reasons! Of course, they are a great way to cool down and feel refreshed. I also love an easy way to enjoy all the fruits that are in season by making a tasty treat. Finally, I prefer smoothies over juicing because smoothies maintain all the fiber the fruits have to offer. When you make juice, you strain out all the fiber that slows down the absorption of the sugars in fruit.
When you’re short on time or don’t have much energy, smoothies can be a good way to get some nutrients into your body. I have always had a theory that bananas are the glue to smoothies. I feel like if you take a random assortment of fruit but have a banana, then it will make a good smoothie. Being on a low tyramine diet means that bananas are out, so now it’s time to try using coconut. Coconut make a great base for this creamy peach basil smoothie.
Cooking with Coconut Milk
There are different types of coconut milk that serve different purposes in cooking, so let’s talk about them! First you can buy coconut milk in shelf stable containers by the other non-dairy milks. This is a thin milk that is good in drinks as a milk alternative, but it almost never what a recipe is calling for. Most of the time if a recipe calls for coconut milk, they mean the canned coconut milk. This is a thicker option that has more fat. Usually if you are going for creamy, you want to to get the full fat option over the light one.
For this creamy peach basil smoothie we want coconut cream. Some stores will sell coconut cream, but here’s a trick to make your own. Coconut cream is basically the fatty part that separates from the thinner watery part. If you pick up the can and you don’t feel any liquid moving around, then it has already separated and you are ready to scoop of the top thick layer. If you feel the liquid moving around in the can, you can force it to separate by putting in the fridge for a few hours. This way you can use the thick part for a creamier option.
Making Ice Cream and Saving Leftovers
I like making a big batch of this so that I can keep enjoying it. You can take the leftover smoothie and turn it into ice cream! This trick to storing ice cream is that it’s going to get a bit icy in the freezer. If you are making it to eat later on in the day, freeze the ice cream for a few hours until it’s the consistency of soft serve. If you are making it ahead to eat in the next couple of days, take it out of the freezer and let it sit at room temperature and thaw for a little it. This will make it easier to scoop and serve. Another great way to use this mixture it to freeze it and the next day add it back to the blender and enjoy another smoothie. The leftovers for this recipe definitely don’t have to go to waste!
Creamy Peach Basil Smoothie
Equipment
- Blender
Ingredients
- 1 can coconut cream
- 5 peaches
- ¼ cup basil leaves
Instructions
- Make sure your peaches are ripe and cut them in half to remove the pits.
- Add the peach halves, coconut cream, and basil leaves to a high speed blender. Blend on high until the mixture is uniform.
- To make ice cream, pour into a loaf pan and place in the freezer for about 4 hours or until frozen enough to scoop out.