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Sharp Health News

Peach ‘nice’ cream (recipe)

Nov. 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

Prep time: 10 minutes / Total time: 10 minutes, plus an optional hour for freezing
Servings: 2
Nutrition facts: Calories = 172; Fat = 6 grams; Sugar = 28 grams

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


  • 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


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.

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.

Step 3: Save and Store

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

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