Peach ‘nice’ cream (recipe)

By The Health News Team | November 6, 2020

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

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

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.

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

The Health News Team

Author

The Sharp Health News Team are content authors who write and produce stories about Sharp HealthCare and its hospitals, clinics, medical groups and health plan.