Peach-Sesame-Almond Ice Cream

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This post is dedicated to my dear food blogging guru Amy! You may remember Amy from February’s Favorite Veg on the Web. She is the queen or ice cream (vegan and non-vegan) in my opinion. When thinking up my first ice cream of the season, I summoned my inner Amy and came up with this delicate, peach-sesame-almond ice cream. I wish that I had black sesame seeds, but I went to three stores and couldn’t find them. Sigh. The white worked fine for crunch (although not for color contrast) and the almonds were lovely as well. We have a heat wave here in DC… so I’ll be eating LOTS of this ice cream! Stay cool and stay tuned for June’s Favorite Veg on the Web post on Saturday.

Peach-Sesame-Almond Ice Cream

(Printable Recipe)


5 medium-large peaches (pitted and chopped, I left peel on)

1/3 cup white sugar

1 cup half-and-half

1/2 can sweetened condensed milk (7 oz.)

1/2 can evaporated milk (6 oz.)

1 cup milk (your choice, I used 2%)

1 teaspoon vanilla extract

pinch salt

3 tablespoons sesame seeds

1/2 cup sliced raw almonds


*Add all ingredients, except almonds and sesame seeds to a blender. Blend until smooth (~2 minutes). Add mixture to ice cream mixture and follow manufacturer’s instructions. Once ice cream resembles soft serve (after ~15 minutes), add sesame seeds and almonds. Let the ice cream maker run for 5-10 additional minutes. Remove, add to freezer safe container, and freeze to desired consistency. Enjoy!

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. I think Amy would be proud of you. This ice cream sounds fantastic.

  2. Tiffany, this sounds awesome! I love this combination of flavors, and thanks for the mention, you are so sweet :)! Hope you have a wonderful rest of the week :)!

  3. Perfect for this hot weather….. I need to freeze my ice cream mold so I can make some ice cream too. 🙂

  4. Mmm this looks incredible and absolutely gorgeous! Great dessert! 🙂

  5. Tiffany, that’s gorgeous, and I love how you’ve garnished it.

  6. This ice cream is incredible my friend, absolutely gorgeous 😀

    Choc Chip Uru

  7. I feel your pain. It’s hot as hell here in the Peach State. 🙂

    Love this combo. I usually do peach-ginger, so I’m really excited to try a new twist. Sesame seeds rock!

  8. wow this is such an interesting combo, i think i’m going to have to try it pretty soon!

  9. Oh my god…that is amazing. On the to-cook list it goes!

  10. I’m screaming for this one!

  11. One doesn’t often see peach ice cream – yet it is so good. Love your recipe. One of the most popular recipes on my blog right now is the ice cream custard recipe. I suspect the weather is hot over there at the moment. 🙂

  12. Nice and all the way more nice. I think like you said, the black sesame seeds will have given a nice contrast of color but sure the white ones are lovely too for the crunch. The black and white sesame seeds can be found almost anywhere over here and these are very reasonably priced too.

  13. What an amazing flavor combination. It looks absolutely delicious. Yum!

  14. This looks amazing! So fresh and summery. And agreed, black sesame seeds would have sealed the deal.

  15. What a gorgeous flavour! Black sesame is pretty hard to find, but I bet you could order some easily enough.

  16. Tiffany
    I love all of the flavors in this ice cream. I would have never thought to use sesame seeds in ice cream, but I imagine that they go well with the peaches and almonds. Great pics,

  17. What a delicious looking ice cream. Love the flavors, so perfect for summer.

  18. Hi Tiff! This ice cream is calling my name! It would hit the spot even in the morning….it is really hot all day and night long! Great recipe, and sounds very delicious!
    Have a lovely week ahead and happy 4th!

  19. Amy does make amazing ice cream! And this peach ice cream looks so flavorful! Very unique with the sesame too!

  20. Thanks for the comments everyone! 😀

  21. This makes my mouth water and has me yearning for some SC peaches. Note to self: stop reading when I’m hungry:-)

  22. I have been making Sesame-Peach Ice cream for years and was curious about yours. I use some Toasted sesame oil in the base and I add fresh peaces and Sesame brittle when it’s in it’s soft serve form. Then out in Freezer to harden. The Almonds are an interesting touch as both ingredients go well with them.

    • Using toasted sesame oil in the base sounds just WONDERful! 😀