Pit and slice the peaches into 1-inch wedges, then add them to a blender along with the full-fat coconut milk, maple syrup, vanilla essence, lemon juice, and sea salt. Blend until completely smooth, about 1-2 minutes. The lemon juice brightens the peach flavor while the salt enhances sweetness—I always include salt in frozen desserts because it makes the flavors pop without tasting salty.

Pour the blended peach mixture into a container and refrigerate for at least 2 hours, or preferably overnight. While the base chills, remove your ice cream maker's bowl from the freezer about 15 minutes before churning (or follow your machine's specific instructions). A well-chilled base churns more efficiently and creates a smoother, creamier texture.

Transfer the chilled peach base to your ice cream maker and churn according to manufacturer's instructions, typically 25-30 minutes. The mixture should reach a soft-serve consistency when done. I find that stopping the churn when it's still slightly soft gives you the best texture when frozen further, rather than over-churning it.

Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm. For easier scooping, let the ice cream sit at room temperature for 5-10 minutes before serving. The result is a creamy, dairy-free peach ice cream with bright flavor and a smooth, luxurious texture.