Step 1

Wash and cut the peaches into eighths, and peel the skin off each piece. Chop the peeled peach slices into small pieces.

Step 2

Add peaches, sugar, and lemon juice to a medium pot. Mix the ingredients together.

Step 3

Place uncovered pot over medium heat.

Step 4

When it starts to bubble (it will take roughly 4 minutes to get there), turn the heat down to medium-low and simmer uncovered for 25 minutes. Stir the sauce occasionally.

Step 5

After the time has passed, remove the pot from the stove and allow the sauce to cool in the pot.

Step 6

Once it's no longer hot, mash the sauce with a potato masher making sure to break up all remaining large peach pieces.

Step 7

Using an immersion blender, a regular blender, or a food processor, blend half of the sauce. Transfer all of the peach sauce to a jar and leave it uncovered until it has fully cooled.

Step 8

Once fully cooled, cover the jar, and refrigerate for at least 4 hours so it's fully chilled.

Step 9

Add vegan heavy cream, sugar, vanilla, and salt to a mixing bowl and whisk well.

Step 10

Transfer the frozen ice cream bowl from the freezer to the ice cream maker. Set the mixing paddle and cover in place, and turn the machine on. Carefully pour the ice cream base into the machine.

Step 11

After churning for about 8-10 minutes, the mixture will reach soft-serve consistency, pour the peach sauce into the ice cream machine.

Step 12

The ice cream will loosen, allow it to continue churning and once it gets back to soft serve consistency (roughly 5 minutes), turn the machine off.

Step 13

You can enjoy it at this point as soft-serve, but if you prefer firmer ice cream, using a rubber spatula, immediately transfer it to a freezer-safe container, cover it, and place it in the freezer to firm up for at least 2 hours.