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Dairy free and delicious: nice cream
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Photo: L. Handelman
Did you know that June is Dairy Alternative Month? For many people, the pleasures of dairy come with a high price tag. From stomach upset to worsening of seasonal allergies or eczema, all too often dairy allergies are the culprit.
Even if you’re not dairy-intolerant, there are plenty of reasons to enjoy a dairy-free treat. Substituting for dairy in recipes can help you save on unwanted calories and saturated fat, and it doesn’t have to mean sacrificing taste or texture.
Here’s one of my favorite recipes for a sizzling summer day:
Blueberry Nice Cream
Serves 4
One, 12-ounce package of frozen blueberries or mixed berries
6 Medjool dates, pitted
1½ cups raw cashews
Shredded coconut for garnish (optional)
Chop cashews in food processor until completely smooth (you’ll have a made a nut butter out of them).
Add dates and process until all lumps have disappeared.
Add berries and process until you reach an ice cream-like consistency. You may have to stop the food processor several times to scrape down the sides.
You can serve the Nice Cream immediately, place in a hard plastic container and freeze (but watch out, more than an hour in the freezer and it’ll be hard as a rock), or put into popsicle molds. Tovolo makes fun groovy pop, blue rocket, and shooting star molds that are guaranteed kid-pleasers.
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Real Food Doc Notes:
Packed with fiber, vitamin C, and bioflavonoids, berries can help combat seasonal allergies, strengthen connective tissue and blood vessel walls, and lower your risk for heart disease.
Cashews are high in heart-protective oleic acid, and eating nuts regularly can actually help you lose weight. So enjoy your Nice Cream, guilt-free!
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