Nectarine Ice cream (Dairy Free)

 It takes me about three days to create an ice cream recipe I know you guys would enjoy! I know you’re wondering; why does it take so long for me to create a simple ice cream recipe? Well sine I am lactose intolerant I half to make sure the mixture is good. I also want to make sure it’s healthy, low in calories, and the mixture does not freeze (remember dairy ice-cream has cream, which is loaded in fat and fat does not freeze).  The batches of ice-cream mixes that did not make it to the blog were either because they froze or were not creamy.

 It’s a lot of work to create a healthy, low fat frozen treat, but the results are worth it! When you make this ice cream and you plan on eating it the next day it will freeze, so here is a quick tip: place it in the fridge for at least 10-20 minutes before you get ready to enjoy your treat. It will be creamy once you let it thaw out for a bit. It’s a wonderful all natural dairy free treat.

Nectarine Ice Cream Recipe:
5 nectarines (I used large)
3-4 tbsps. sugar sub (I used stevia)
Pinch salt
2 tsps. cornstarch
3 tbsps. almond milk
1 tbsp. lime juice
1 tbsp. sugar (optional, depending on the taste of your mixture)
Recipe Directions: Pit and cut nectarines into small chunks. In a large blender place all the ingredients and blend on high until they have been combine. Pour mixture into an air tight container and let chill in the fridge for 5 hours. Overnight is the best! Transfer the mixture into an ice cream maker and freeze according to manufacturer’s directions or until it reaches a soft-serve consistency. Transfer ice cream to a one- or two-quart lidded plastic container. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.