It's summer! Time to break out the ice cream maker and whip up some dairy-free ice cream—plus, it's cherry season right now. This coconut-milk-based ice cream is a perfect way to indulge in both antioxidant-rich cherries and dark chocolate.

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!

The sultry days of summer are upon us and refreshing, cooling foods seem to be the daily mainstay. Watermelon has a high water content and is naturally sweet making it perfect for sorbet. This recipe is very easy to make and does not require an ice cream maker.

What to do when the weather turns warm? Make ice cream, of course. We’ve been making “ice cream” quite a bit lately. Last week, the temperature lingered in the low 80s for days, and this week has been just as beautiful—hovering in the 70s. These early warm spells always inspire us to bring out the blender, freeze fresh organic fruit, and get creative in the kitchen. This ice cream is a favorite with our kids—we love scooping it into bowls and topping it with extra sliced strawberries and fresh mint leaves. Sometimes I pour the mixture into popsicle molds instead of the ice cream maker, which makes it a fun frozen treat for summer afternoons (and an easy way to sneak in more fruit!). However you serve it, it’s simple, luscious, and satisfying.