Just a few ingredients in a blender or food processor and you’ve got yourself some delicious stone fruit nice cream. I recently bought a few cases of BC nectarines as they were approaching end of season. What I didn’t eat, I froze. Then came this sweet treat. Peaches work just as well in this recipe.

Ingredients:

2 cups ripe nectarines cut into small pieces (about 3-4 large nectarines)

3 medium, spotty, ripe bananas, cut into bite sized pieces

1/4 cup unsweetened plant milk

2 tbsp cashew butter

1 tbsp maple syrup

1 tsp vanilla extract

Pinch of salt

Lay the cut up nectarines and bananas on a plate or a wide surfaced container. Make sure everything is spread out so it doesn’t freeze in one big clump. Place nectarines and bananas into the freezer overnight or until completely frozen. It usually takes up to 5 hours in my freezer.

Once fully frozen, remove from freezer and add all the frozen fruit chunks into a high speed blender or food processor, along with all the remaining ingredients. If blending, blend using a tamper for 1 minute. Stop, scrape down sides and continue to blend with the tamper for another minute or until nice cream is completely smooth.

If using a food processor, add all ingredients to the processor and pulse for 1 minute. Stop to scrape down the sides of the processor. Run the processor for another minute or two until the nice cream is completely smooth. This may take longer depending on what kind of food processor you have. Bottom line just keep blending and scraping down the sides of the bowl until you get an ice cream consistency. Serve immediately and garnish with whatever fruits, sauces or other toppers you like.

Enjoy! : )