Instructions

1. The night before: pop the cans of coconut milk into the fridge to chill.
2. Combine the dates and boiling water in a food processor and let stand about 5 minutes. Process until the dates are as smooth as possible and become light and creamy.
3. Combine the oil and cinnamon in a frying pan over low-medium heat. Let the cinnamon bloom in the oil for about a minute. Add the chopped peaches, raise the heat to high-medium and sauté about 5 minutes. Set aside to cool.
4. Open the coconut milk cans and drain the milk into a bowl; set aside. Save ¼ cup of coconut milk for later. Scoop the thick cream into a large mixing bowl and use an electric mixer to beat until thick and creamy, about 5 minutes. Set the bowl aside in the fridge.
5. Add the chopped peaches to the dates in the food processor. Add the orange juice and ¼ c of the reserved coconut milk - you might want to store the rest for another recipe. Process until totally combined and smooth, about 2 minutes.
6. Fold the peach-date mixture into the coconut cream. Fold in the maple syrup; taste and add more if you like. Transfer to a freezer-safe container and freeze 3-4 hours.
7. Let the ice cream sit out for about 5-10 minutes to thaw before scooping.