Nice Cream

a healthy alternative to try

Here in the Ozarks, you can never tell what kind of summer we will have. Some have been mild both in temperature and humidity; then there are those unforgettable summers when the heat waves and domes just won’t give us a break. This summer has been mellow, with only a few days of 90+ weather here and there; this week is one of those. It’s 96 now as I write this, with a rerun for tomorrow, but humidity isn’t bad. It’s still hot, though! Until the weather breaks later this week, I’ve been obsessed with making this fruit-based ice cream; they call it nice cream because it’s a bit healthier for you than the common ice creams. You don’t need an ice cream maker either, which is nice, plus you can add in nuts, chocolate chips, coconut, raisins… You get the idea. If you do use add-ins, mix them in by hand before you transfer the mix to a container.

As for the container, an ice cream box is ideal; most are double-walled so they freeze quicker and can be found on Amazon for a reasonable price. I found mine at Dollar Tree for $6, so I grabbed 2! If you can’t find one, just be sure to use a heavy plastic container; the weak ones usually crack. Once the ingredients are mixed well, I run it through a blender or submergent blender to break up the berries. You don’t have to, but I find it makes the nice cream more creamy and less bumpy, as my hubby puts it. Either way, it’s delicious, easy and addicting!

ENJOY!

Creamy Nice Cream

2 c. frozen berries (blueberry is my favorite)

1 c. coconut milk, full fat

2 Tbsp. honey

1 t. vanilla

pinch of salt

Blend well to combine all the ingredients until smooth. You can run it through a blender to chop up the berries or leave as is. Transfer to a freezer safe container and freeze for 2-4 hours or overnight. Allow to sit out at room temp for 10-15 mins for easier scooping.

P.S. You can double the recipe!