White Nectarine Ice Cream (dairy-free + sugar-free)
Ali Segersten
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 creamy white dairy-free 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 to churn the blended ingredients into ice cream. When making this recipe you can use either fresh or frozen nectarines. If using frozen, your blended cream with turn into "ice cream" much quicker once in the ice cream maker.
If you cannot find large nectarines, use 5 small ones in place of the 3 called for. Use 3 for blending into the cream and the remaining 2 for dicing.
- Place the cashews and dates into a small bowl and cover with water. Let soak for about 3 hours.
- Then drain off the water and place the cashews and dates into a high powered blender along with the coconut milk, two of the nectarines, maple syrup, vanilla, and almond flavoring. 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 3 hours until it is ready to scoop.
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About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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