This recipe was originally going to be a peaches and ice cream recipe, but when I went out looking for peaches, I could not find them anywhere! Nectarines are the perfect substitute for peaches, the only significant difference being that nectarines don’t have any fuzz on them. They are both sweet and juicy and can be used interchangeably in this recipe!
Spring in New England is unpredictable, and mornings can either be bitter cold or warm and humid. The spices that the nectarines get baked in are warming while the ice cream is nice and cold. This lovely dessert can be eaten on any given morning and would be delicious all by itself or served over pancakes, waffles, or oatmeal. And it only calls for ten ingredients that you probably already have on hand!
Maple Roasted Nectarine and Vanilla Ice Cream
- 2 nectatines
- 1 tablespoon maple syrup
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 teaspoon brown sugar
- 1 can coconut milk
- 3/4 cup cane sugar
- 1 teaspoon vanilla extract
- to top sliced almonds
1. Start off by making the ice cream. You can make this ahead of time if you want, but it’s not absolutely necessary. Blend the coconut milk, cane sugar, and vanilla extract in a blender. Pour into your ice cream maker then transfer to a bowl, cover, and leave it in the freezer while you prepare your nectarines. If you don’t have an ice-cream maker, you can use nice cream or store bought vegan ice cream.
2. Preheat your oven to 350°F.
3. Add your nectarines to a big mixing bowl. (To get the pit out, I cut the nectarine in half like an avocado and twisted it.)
4. Toss the nectarines in the cinnamon, nutmeg, ginger, brown sugar, and maple syrup, coating well.
5. Add to a baking dish and bake for 25-30 minutes, until soft.
6. Remove from oven. Serve with ice cream and sliced almonds on top.
Also by Lauren: Gluten-Free Banana Cream Pudding
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Photos: Lauren Sacerdote