As promised, here it is, finally, the White Nectarine Ice Cream. Naturally sweetened and of course gluten-free, dairy-free, and soy-free. The photo doesn't do this recipe justice. The consistency and flavors are simply amazing. Even after 24 hours of freezing, it is still soft and easy to scoop just like traditional ice cream made with cream and sugar.
When I make this, my kids practically eat the whole container in one sitting. I have to cut them off and hide the container in the back of the freezer!
So let's celebrate the end of summer with one last hoorah and eat ice cream! This luscious dairy-free ice cream blends a few natural sweeteners for layer upon layer of deep, rich flavors. The maple syrup I use here is not really to add any extra sweetness. Instead it adds an extra dimension of flavor, especially if you use Grade B maple syrup which is less refined, higher in minerals, and richer in flavor.
You should still be able to find white nectarines at most health food stores and food co-ops, at least that's the case here. If not, try yellow nectarines or peaches. I just bought a bunch of white nectarines for freezing so I can make this recipe as a special treat during the year.
This recipe does require a few more ingredients and does take a little extra time compared to my Strawberry Coconut Ice Cream, but the end result is soooo worth it!
White Nectarine Ice Cream
This off-white ice cream is flecked with little bits pink from the diced nectarine. It is sweet, rich, and scoops perfectly. Definitely a crowd pleaser! I use my Cuisinart Ice Cream Maker which can be found here. For the ice cream, you can use either fresh or frozen nectarines. If using frozen, your blended cream with turn into "ice cream" much quicker. I use raw blue agave nectar which I have found yields the best results. You may also try honey or light agave but I prefer the richer flavors of the raw blue agave.
3/4 cup raw cashews
5 medjool dates, pitted
1 can coconut milk
3 large white nectarines, pitted*
1/4 to 1/2 cup agave nectar
2 tablespoons Grade B maple syrup
1 tablespoon vanilla extract
1 to 2 teaspoons almond flavoring
1. Place the cashews and dates into a small bowl and cover with water. Let soak for about 3 hours.
2. Then drain off the water and place the cashews and dates into a high powered blender along with the coconut milk, 2 of the nectarines, agave nectar, maple syrup, vanilla, and almond flavoring.
3. Blend on high until very smooth and creamy. Pour the cream into your ice cream maker and proceed as the manufacturer's directions suggest. Dice the third nectarine and toss into the ice cream as it is running in the machine. I run mine for 20 minutes and then place the ice cream in the freezer for about 4 to 5 hours until it is ready to scoop. Source: www.nourishingmeals.com.
*Notes: If you cannot find large nectarines, use 5 small ones in place of the 3 I suggest. Use 3 for blending into the cream and the remaining 2 for dicing.
I use Frontier Almond flavoring and my own vanilla extract made from organic vodka and vanilla beans.
***The photos above were taken after 4 hours of freezing. My kids also kept going into the freezer and scooping out bowlfuls when I wasn't looking. This made the ice cream soft as it was not quite set yet. I thought I better take a photo before it was all gone! After it is completely set it scoops very well and is not as soft as it looks in my photos. :)
Other Naturally Sweet Desserts:
This post has been entered into Amy's Slightly Indulgent Mondays at Simply Sugar and Gluten Free.