There's nothing quite like a good peach. For reals. A good peach is so sweet that you don't need added sugars when making a peachy dessert. This light, refreshing sorbet was made for lazy summer afternoons on the porch. With a novel. And some Rilo Kiley in the background.
2 large ripe peaches, washed and chopped into chunks
1 cup coconut cream (scraped off the top of a refrigerated can of unsweetened full-fat coconut milk)
2 tablespoons coconut butter
1 teaspoon vanilla
In a food processor, mix all of the ingredients until really smooth. I mean, as smooth as possible. It might take a few minutes. Pour the mixture into an ice cream maker and follow manufacturer instructions. Store in a freezer-safe airtight container in the freezer. I like pressing a piece of parchment paper on top of the sorbet before putting on the lid, to help prevent freezer burn.