Peach ‘nice’ cream (recipe)

By The Health News Team | November 6, 2020
Nondairy peach ice cream

A tasty substitute for cow’s milk, coconut milk is thick, rich and creamy — adding oomph (and vitamins and minerals) to sweet treats. This recipe comes from San Diego chef Rich Sweeney, a “Top Chef” competitor who recently held a virtual cooking demo for Sharp Grossmont Hospital. He uses a coconut milk base to create a tasty, nondairy ice cream alternative.

Peach “Nice” Cream

This easy, nondairy dessert recipe gets its natural sweetness from your favorite frozen fruit.

Peach ‘nice’ cream (recipe)

Prep time:
10 minutes, plus an optional hour for freezing
Total time:
10 minutes, plus an optional hour for freezing
Servings:
2 servings

Ingredients


  • 8 ounces frozen peaches (or your favorite frozen fruit)

  • 1/4 cup coconut milk (or your favorite nondairy milk)

  • 2 tablespoons honey, plus more to taste

  • 2 tablespoons fresh lemon juice

  • Pinch of salt, to taste

Directions


1

Step 1: Mix and Blend

In a food processor, fitted with an S blade, combine frozen peaches, coconut milk, honey, lemon juice and salt. Whip until creamy, stopping occasionally to scrape down the sides. Taste and add more sweetener, if desired.

2

Step 2: Set and Serve

If your preference is a soft-serve consistency, dish out directly from the food processor.
If you prefer a firmer consistency, freeze for a few hours. Before serving, let the frozen “nice” cream thaw at room temperature for 10 minutes.

3

Step 3: Save and Store

Store leftovers in an airtight container in the freezer for up to 1 month.

Nutrition facts per serving: Calories = 172; Fat = 6 grams; Sugar = 28 grams

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