Peach Puree 2 Ripe Peaches (or more) 1 Tb Coconut Oil 2 Tb Maple Syrup Ice Cream Base 1/3 Cup Maple Syrup 1/4 tsp Cinnamon 1½ Cups Full Fat Coconut Milk (in the can) *Refrigerate Over Night* 1½ Cups Vanilla or Plain Coconut Milk in the carton (I used Silk) Peach Puree Preheat oven to 375° Remove peach pits and slice peaches. Transfer to a baking dish. Coat peaches with the coconut oil and maple syrup. Bake for 20-25 minutes. Transfer roasted peaches to a container and refrigerate for 4-6 hours or until fully cooled. Puree in blender, food processor or with an immersion blender. Ice Cream Combine the coconut milks, maple syrup, cinnamon and peach puree. Place your desired ice cream container into the freezer. I use a loaf pan. Churn the mixture in an ice cream maker according to the manufacturer's instructions. Once the mixture is frozen, transfer to the cold ice cream container. It will be the consistency of soft serve. Cover and freeze for at least 4 hours. This ice cream gets very solid when frozen. Remove from freezer 30 minutes before serving.