August in Tucson is the long stretch. The monsoon is still doing its thing, but it's also the month where you start doing math on how many weeks until it's not 100 degrees anymore.

So this month, we're not cooking. We're freezing. Stone fruit is at its absolute peak right now, and this Peach & Plum Coconut Ice Cream is what I do with it. It's dairy-free, it doesn't require an ice cream maker (though one helps), and it tastes like summer decided to be nice to you for once.

Why Coconut Cream and Coconut Milk Together

Fat is what keeps ice cream from turning into a block of flavored ice, so the base matters more than almost anything else. Coconut cream has more fat and gives you a richer, smoother result — but on its own it can bully the fruit, since coconut is an assertive flavor. Full-fat coconut milk is milder but freezes harder. Using one can of each is the compromise: enough fat for good texture, enough restraint to let the peaches and plums stay the headline.

One Labeling Warning

Don't grab cream of coconut (Coco López, Coco Real). That's the heavily sweetened piña colada product and it will make this cloying. You want plain unsweetened coconut cream, usually shelved right next to the coconut milk.

The Fruit

• 4 ripe peaches, pitted and chopped
• 5 ripe plums, pitted and chopped
• ¼ cup honey or maple syrup
• 2 tablespoons lime juice

The Base

• 1 can (13.5 oz) unsweetened coconut cream
• 1 can (13.5 oz) full-fat coconut milk
• ⅔ cup honey, maple syrup, or agave
• 2 teaspoons vanilla extract
• Pinch of salt

What You Do

Toss the chopped peaches and plums with the honey and lime juice, and let them sit 20–30 minutes to release their juices and soften. Then simmer the fruit over medium heat for 12–15 minutes until soft and jammy — you want it thick, not soupy, because excess water is what makes ice cream icy. Let it cool completely.

Blend the coconut cream, coconut milk, sweetener, vanilla, and salt until completely smooth. Blend in most of the fruit, then fold the rest in as chunks for texture.

Refrigerate at least 2 hours, or overnight. A cold base freezes faster, which means smaller ice crystals and a smoother result.

To Freeze

Two More Things I Learned

A tablespoon of rum in the base keeps it scoopable straight from the freezer, and it goes better with coconut than vodka does. Alcohol doesn't freeze, so it stops the whole thing from setting up like a brick.

Let it sit out 5–10 minutes before scooping regardless. Coconut freezes harder than dairy, so even a well-made batch needs a minute to soften.

🍑 Makes about 1½ quarts. Sweetness depends heavily on how ripe your fruit is, so trust your taste over my measurements.

📌 Recipe Card: Peach & Plum Coconut Ice Cream

Prep
20 min

Cook
15 min

Chill
2 hrs+

Churn
35–40 min

Makes
1½ qt

Fruit

• 4 ripe peaches, pitted and chopped
• 5 ripe plums, pitted and chopped
• ¼ cup honey or maple syrup
• 2 tbsp lime juice

Base

• 1 can (13.5 oz) unsweetened coconut cream
• 1 can (13.5 oz) full-fat coconut milk
• ⅔ cup honey, maple syrup, or agave
• 2 tsp vanilla extract; pinch of salt
• Optional: 1 tbsp rum (keeps it scoopable)

Instructions

1. Toss fruit with honey and lime juice; let sit 20–30 minutes.
2. Simmer fruit 12–15 minutes until thick and jammy. Cool completely.
3. Blend coconut cream, coconut milk, sweetener, vanilla, and salt until smooth.
4. Blend in most of the fruit; fold the rest in as chunks. Taste and adjust sweetness.
5. Refrigerate at least 2 hours or overnight.
6. Churn 35–40 minutes, then freeze 2–3 hours to firm up. (No machine: freeze in a loaf pan, stirring every 30 minutes for 2–3 hours.)
7. Let sit 5–10 minutes before scooping.

Whether you're buying, selling, or just trying to figure out if your house is worth more than it was last year (spoiler: probably, but let's check) — I'm here for the real conversation. No pressure, no scripts, just someone who actually knows this market and gives a damn.

Stay cool out there, Tucson. Eat the ice cream.

Jennifer Winchester

Come as you are, leave with the keys.

I'm an Associate Broker and REALTOR® with Realty Executives Arizona Terrotory in Tucson, Arizona, serving all of Pima County. My focus is on creating a safe, informed, and genuinely caring home buying and selling experience for the queer and progressive community — with a curated network of lenders, inspectors, and vendors who get it. ABR®, PSA, CFSP, AHWD.

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