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!
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