Peach Ice Cream Cupcakes

Yippie for peach season! Nothing says southern more than fresh peaches! I realize I posted the Grilled Peach Sundae recipe not too long ago but I couldn’t let peach season go without giving ya’ll another peach dessert. Who knows I may even have more before we exit peach season – ha ha!

Really, is there anything more delicious than a fresh, ripe peach? The funny thing is, before I switched to a plant-based diet, I thought peaches were pretty good but I didn’t realize how truly delicious they were until I cleaned my taste buds of all the processed foods and sugar. Wow – what a difference! Being able to actually taste the freshness of real food is so cool. On the flip side, if you accidentally take a bite of something that is not normally on your clean diet, it is also very obvious. Although, this kind of obvious taste is not for the better. Trust me, it’s so much tastier to eat clean.

Now, let’s take a look at how to make these peach cupcakes. They are totally clean, I promise!

The crust is super-duper easy. All you need are pecans, almonds, dates, vanilla, cinnamon and salt. You just mix the crust in your food processor and fill the bottoms of a greased cupcake pan.

Then comes the yummy part – making the peach ice cream. I will warn you, please slice and freeze some peaches beforehand because you will need them to make the ice cream. Even still, this recipe is super easy. All you need are frozen sliced peaches, cashews and a little bit of almond milk. Next, you just mix all the ingredients in your food processor until creamy. Then, pour about a tablespoon of ice cream onto each cupcake crust. Finally, set them in the freezer for about an hour and you are finished! If you really want to get crazy, you can always put crust on top of the cupcakes and have peach ice cream sandwiches.

Let me know if you try these. I hope you enjoy them as much as we did!

Peach Ice Cream Cupcakes!


Ingredients for the crust:

  • 1 cup pecans
  • 1 cup almonds
  • 1/2 cup dates more if you like a sweeter crust
  • 1 tbsp vanilla
  • 1 tsp cinnamon
  • dash of sea salt

Ingredients for peach ice cream:

  • 3-4 fresh peaches chopped and frozen
  • 1/4 cup cashews
  • 1/4 dash of sea salt


Instructions for the crust:

  • Blend all the ingredients in a food processor until a ball is formed. Dough will be sticky and soft. Adjust flavors to taste. Put about a tablespoon of crust into each cupcake tin and pat down.

Instructions for peach ice cream:

  • Blend all ingredients in your food processor. It will take some time, so be patient. If you want a creamier ice cream, add more cashews and almond milk. When finished, put about a tablespoon of ice cream into each cupcake tin, on top of the crust. Place cupcakes in the freezer for about an hour.


*My husband loves these cupcakes with a little Tru-Whip on top. I don’t eat Tru-Whip because it does contain cane sugar but it is an all natural sugar. You can find Tru-Whip at most grocery stores in the freezer section.

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