Directions

1. Chop your peaches into bite sized chunks, spread out onto a large parchment lined baking sheet. Sprinkle them with brown sugar and cinnamon. Roast at 400 Fahrenheit for 20 minutes.

2. Allow peaches to cool completely before moving on.

3. In the bowl of your stand mixer, using the whisk attachment, whip the heavy cream on high for 4-5 minutes until stiff peaks begin to form.

4. Scrape down the bowl, add the peach juice and vanilla bean paste, continue whipping for 2 minutes.

5. Add in the sweetened condensed milk and whip on high until stiff peaks form again, this should take an additional 4-5 minutes.

6. Once the mixture has reached a uniform whipped consistency, using a silicone spatula scrape the cream into a large glass bowl or into two pint sized mason jars.

7. Add your magical liquid coconut oil, roasted peaches, and additional ingredients to the containers and mix thoroughly using a silicone spatula. Make sure to smooth the top of the mixture when complete.

8. Place your gelato into the freezer for at least 4-5 hours to set.
9. Scoop and serve or eat it straight out of your container.
10. Keep in the freezer for up to 3 months.
11. Enjoy!