Peach Dairy-Free Sorbet (Refined Sugar-Free, Paleo, AIP)
As summer rolled in, I couldn’t stop thinking about ice cream — until I remembered: sorbet is naturally dairy-free. At its purest, sorbet is simply sweetened, ripened fruit churned into a bright, refreshing dairy-free sorbet. Living in peach country, there was no better place for me to start than with this peach dairy-free sorbet, naturally sweetened with coconut sugar and perfectly suited for Paleo and AIP kitchens.
While plenty of recipes call for cooking the fruit or adding extra water, this one lets the peaches shine in their simplest form. Let the fruit macerate in coconut sugar for 24 hours, then blend and churn. The result is pure summer in a scoop: intensely peachy, clean, and surprisingly creamy. It’s tastes like the orchard at peak season, and you just might make extra batches to keep your freezer stocked until peaches return next year.
How this Dairy-Free Sorbet fits AIP and Paleo
This peach dairy-free sorbet is fully compatible with AIP and Paleo. It’s made with just three whole-food ingredients: ripe peaches, coconut sugar and fresh lemon juice, which means no dairy, no refined sugar, and no stabilizers. Coconut sugar is a minimally processed sweetener allowed on both protocols, making this a simple, fruit-forward dessert that aligns with anti-inflammatory eating and elimination-style protocols.
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Peel and pit about two pounds of peaches, then slice them. To measure, aim for at least two pounds of pitted and sliced peaches, or about 5 to 6 cups. Toss them with lemon juice and one and a quarter cups of coconut sugar. Then cover and place the peaches in the fridge to macerate for at least 24 hours, and as long as 48 hours. Give them a stir once or twice while they sit to make sure that the coconut sugar fully dissolves.
One day later, with very little fuss, the coconut sugar will have drawn out all of the juices from the peaches and the coconut sugar will be completely dissolved into a syrup. Don’t be dismayed by the dark color of the coconut sugar – the final color of the sorbet will still be distinctly peach and the coconut sugar won’t overpower the delicate flavor of the fruit. It will taste like you added a touch of brown sugar or bourbon.
Blend the peaches with all of the sugar and juices in a high-powered blender until you have a completely smooth sorbet base. Give it a taste, keeping in mind that churning and freezing will subdue some of the sweetness. Pour the sorbet base into your ice cream maker and churn according to manufacturer’s instructions until the sorbet is smooth and very thick. This recipe makes one quart (two pints).
I’m using the KitchenAid churn attachment, and it churns to perfection in about 20 minutes. This is my favorite ice cream maker, since it doesn’t feel like a whole additional appliance. It’s an attachment that needs to freeze for a day before use, so I pop it in the freezer while my peaches are macerating, and everything is ready to go at the same time. There are lots of ice cream makers out there, so follow the instructions for yours.
Scoop the sorbet out of your ice cream maker into a freezer-safe container. You’ll find that the sorbet base has doubled in volume during churning. You could serve it just like this, but it will benefit from sitting in the freezer until its firm. Give it about four hours for the optimal consistency.
I’ll admit that I batched about three quarts of peach sorbet, one after the other, in a cycle of peeling, slicing, macerating, churning and freezing, and now my freezer is stocked with enough to last through the winter.
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Peach Dairy-Free Sorbet FAQ
Peach Dairy-Free Sorbet (Refined Sugar-Free, Paleo, AIP)
Ingredients
- 2 lb peeled, pitted and sliced peaches (5-6 cups)
- 1¼ cups coconut sugar (golden or blonde)
- 2 tbsp lemon juice
Instructions
- Toss the peaches with coconut sugar and lemon juice until evenly coated.
- Cover and refrigerate for 24 to 48 hours, stirring occasionally to help the sugar dissolve.
- Transfer the macerated peaches and their juices to a high-powered blender and blend until completely smooth, about 30 seconds.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy, about 20–25 minutes.
- Transfer the sorbet to a freezer-safe container and freeze until firm but scoopable, about 4 hours.
Notes
Adapted from the article “Say Freeze!” in the June 2025 issue of Food and Wine magazine.
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The coconut sugar you choose makes a big difference in this recipe. Opt for a golden or blonde coconut sugar instead of the more traditional coconut sugar that’s more like a brown sugar.