Grilled Peach and Toasted Masa Tossed Vegan Ice Cream

Introduction

Hey there. I just got back from the Berkeley farmers market with a flat of the most incredible, sun-drenched peaches that were practically glowing. Today, we’re taking the tossed ice cream concept—that beautiful, messy, immediate way of folding flavors together—and giving it a coastal, NorCal makeover. We’re talking smoky almond wood-grilled fruit, crunchy masa crumbles for that Cal-Mex soul, and a silky vegan base that feels like a lazy summer afternoon in Ojai. It’s unfussy, vibrant, and celebrates the best of the golden state.

Ingredients

• 2 cups full-fat coconut milk
• 1/2 cup raw cashews, soaked for 4 hours and drained
• 1/2 cup light agave nectar
• 1 tsp vanilla bean paste
• 1/4 tsp flaky Maldon sea salt
• 2 large ripe heirloom peaches, halved and pitted
• 1 tbsp Sonoma extra virgin olive oil
• 1/2 cup masa harina
• 2 tbsp melted coconut oil
• 1 tsp ground cinnamon
• Zest of one Ojai lemon
• Fresh mint leaves for garnish

Instructions

1. Blend the coconut milk, soaked cashews, agave, vanilla, and salt in a high-speed blender until completely smooth and creamy.
2. Pour the mixture into a shallow metal baking pan and freeze for about 3 to 4 hours, or until it is firm but still workable with a spoon.
3. While the base freezes, brush your peach halves with olive oil and grill them over medium heat (ideally over almond wood) until charred and caramelized. Let them cool, then dice into small chunks.
4. In a small skillet over medium heat, toast the masa harina with melted coconut oil and cinnamon, stirring constantly until it smells like toasted corn and turns a golden sandy color. Set aside to cool.
5. Place a large marble slab or a heavy metal tray in the freezer for 30 minutes to get ice-cold.
6. Remove the frozen cream base from the freezer and scoop it onto the chilled slab or into a pre-chilled large bowl.
7. Using two metal spatulas or sturdy spoons, chop and toss the frozen cream to soften it slightly, then quickly fold in the grilled peaches and the lemon zest.
8. Sprinkle in half of the toasted masa crumbles and continue to toss and fold until the fruit is marbled throughout the cream.
9. Serve immediately in chilled bowls, topped with the remaining masa crumbles, a tiny drizzle of olive oil, and a sprig of fresh mint.

Scoop this into a chilled bowl, find a sunny spot on the porch, and let the flavors of the coast wash over you. It’s messy, it’s textured, and it’s exactly what summer should taste like. Stay golden!

Emily