I think the middle of August calls for a shiny new ice cream recipe, yes?
This dairy-free Caramelized White Nectarine Ice Cream is one of my favorites. The nectarines add extra seasonal sweetness and a pop of color, while coconut milk and hemp (or almond) milk lend creamy texture without the need for dairy. If you’ve ever wondered if an ice cream maker is a worthy investment, this homemade ice cream will prove that it is!
August is whizzing by for me, since my sister and her 2-year-old are in town visiting for a few weeks. Our days have been filled with lots of playtime and lots of messes! Because I’m not around a toddler very often, I tend to forget just how active, curious, and full of questions they are. All of that curiosity bundled up into one little body makes for many daily adventures, most of them worthy of lots of laughter.
My nephew, in typical 2-year-old fashion, picks and chooses what he eats with quite a bit of opinion. Applesauce must be served in a special bowl with a special spoon at a special temperature. Food can’t be too hot, or too cold, or too big, or too small. Bagels must be served whole. Muffins must be broken into “little bites.” If not, you’re asking for a meltdown—maybe minor, maybe major. (Heaven forbid the yogurt spills!)
Such is the life of a 2-year-old. While meal time can be a bit frustrating, most of the time he’s a little prince with a twinkle in his eye, dimples in his cheeks, and curiosity to the moon and back.
Despite his rather picky food choices, one thing he’ll eat without hesitation are my super healthy cookies. I always keep a few varieties tucked away in the freezer when he visits for convenient snacking. He also loves Bama’s banana pancakes, green smoothies, and organic chicken sausages. I’d say that’s a pretty great breakfast right there.
If given a bowl of this ice cream, I’m pretty sure my nephew would dive in happily with spoon in hand. Funny how kids naturally gravitate toward sweet, creamy things, huh?
Whether you’re young or old, ice cream has a way of cheering us up. It’s still a treat that’s reserved for special occasions in my book, but with a recipe this healthy you can feel not-so-bad about indulging a little more often.
If you’re looking for other dairy-free ice cream recipes, look no further! Here are more of my favorites:
Check out my Frozen Treats page for more cool and creamy desserts perfect for wrapping up the summer.
- 3 medium ripe white nectarines (about ¾ pound)
- 1 teaspoon virgin coconut oil
- 1 (14-ounce) can coconut milk (full fat)
- ½ cup unsweetened hemp or almond milk (I used homemade hemp milk)
- ¼ cup (packed) pitted Medjool dates
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup (optional)
- Remove the pits from 2 of the nectarines and chop or slice the fruit. Heat the coconut oil in a saute pan over medium-low heat. Add the nectarines and cook, stirring occasionally, until lightly browned and beginning to break down, 5-10 minutes. Transfer the fruit to a bowl and set aside to cool to room temperature.
- In a blender, combine the coconut milk, hemp milk, dates, vanilla, and cooked nectarines. Blend until completely smooth. Taste the cream and if you would like it to be sweeter, blend in the honey or maple syrup. (Note that cold ice cream will taste slightly less sweet than room temperature cream, so you may want to add the extra sweetener even if tastes sweet enough at room temp.)
- Freeze the ice cream in an ice cream maker according to the manufacturer's instructions. While the ice cream is freezing, pit and chop the remaining nectarine into small pieces. Add the chopped nectarine during the final 5 minutes of churning time.
- Store the ice cream in an airtight container.