Remove the frozen peaches from the freezer and let them sit at room temperature for 2-3 minutes—this slight softening makes them blend more smoothly without requiring you to add extra liquid. While the peaches temper, measure out the coconut milk, vanilla extract, honey, and sea salt into separate small bowls. Having everything measured and ready (mise en place) ensures the blending process is quick and efficient, which is crucial for preventing the peaches from thawing too much.

Add the slightly-softened peaches to your food processor first, followed by the coconut milk, vanilla extract, honey, and sea salt. Blend on high speed for 1-2 minutes, stopping to scrape down the sides as needed, until you reach a smooth, soft-serve consistency. I like to pulse it in short bursts rather than one long blend—this gives you more control over the texture and prevents over-processing, which can make it too thin. The coconut milk provides the creamy base while the peaches create the ice cream's structure.

Transfer the blended mixture to a freezer-safe container and freeze for 30 minutes or longer until it reaches your desired firmness. If you prefer a softer, gelato-like texture, freeze for just 20-30 minutes and serve immediately. For a firmer, traditional ice cream texture, freeze for 1-2 hours. I find that scooping directly from the blender into the container minimizes air exposure and helps maintain that creamy texture.