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.
Preparation Note
The dates and cashews need to be soaked in a bowl of water for 3 hours prior to making this recipe.
Ingredients
¾ cups
raw cashews
5
pitted
medjool dates
1 cans
coconut milk
3 large
white nectarines
pitted and chopped
½ cups
maple syrup
1 tablespoons
non-alcoholic vanilla
(or 1 teaspoon vanilla powder)
1 teaspoons
organic almond flavoring
1 pinches
sea salt