Summer Peach Nice Cream
A perfect cool treat for a hot summer day. This vegan and GF option takes the place of your typical dairy ice cream by using real fruit and natural forms of sugar.
Servings: 4 servings
Equipment
- Blender
- Freezer
Ingredients
- 2 cups Frozen Peaches pieces
- 2 cups Frozen Banana pieces
- 1 tbsp Pure Maple Syrup
- ΒΌ piece Fresh Peaches, chopped Topping
- 1 tsp Fresh Basil, thinly sliced Topping
- 1 tsp Shelled Pistachio Nuts, chopped Topping
- 1 tbsp Chilled Canned Coconut Milk (optional) Topping
Instructions
- Place Frozen Banana and Frozen Peaches, plus the Maple Syrup in a high powered blender.
- Blend all three ingredients until completely smooth. You may have to stop to scrap the sides down or encourage mixing.
- Place your now smoothie-like Nice Cream in a flat freezer-friendly (preferably glass) container for 30 minutes to an hour to harden, resembling ice cream.
- Once frozen, remove your Nice Cream from the freezer and scoop into a bowl to enjoy. In this recipe, I topped my Nice Cream with Basil, Peaches, and Pistachios.
- (Optional) You can also refrigerate a can of coconut milk for a few hours, open and scoop off the creamy, coconutty top to mimic "whipped cream" for your decadent topping. I chose to leave it out here.