nectarine ice cream

We got a tiny ice cream maker for our wedding, and though it only makes 2 servings and they’re usually very soft, I can’t resist experimenting with it when my sweet cravings make me crazy.

For this one:

2 yellow nectarines, 1 tbsp maple syrup (more if you like sweeter) & a dash of lemon cooked just enough to make it soft and bubbly. Put in freezer to cool. Put 1 can light coconut milk, 1 tbsp vanilla, a dash of sea salt & a dash of cardamom in the blender. Toss in nectarine mixture, blend. Put back in freezer to cool, pop in ice cream maker, garnish with mint. The end. Yum.


  1. I’ve got a KitchenAid ice cream maker attachment, and I love it. I make a really, really good vegan peanut butter coconut milk ice cream, that uses maple syrup and vanilla beans. Great, now I’m craving it.

      1. I just keep the freezer bowl to the attachment in the freezer year-round, so it’s always ready to roll. The attachment is $70 brand new, which is, like, 11 pints of storebought coconut milk ice cream. Totally worth it.

  2. Nectarines meet cardamom? Hello! Looks absolutely gorgeous and a great alternative to those Luna and Larry’s coconut bliss pints that have a hold over me. :>

  3. this sounds so yummy. i also love love love the little ice cream bowls. if you are having trouble with it being too soft, you might mix in a little arrowroot dissolved in coconut milk/water when you have finished heating the fruit mixture.

  4. Oh man, so good. Coconut milk is the best. I recently became addicted to these little coconut milk ice “cream” sandwiches. “Only 7 grams of sugar in each one!” I proclaimed, and then proceeded to eat four in a row. Oops.

Leave a Reply