We love when summer arrives because it indicates stone fruit season. Nectarines, peaches, cherries, apricots, plums, and pluots all belong to the stone fruit family. They have a limited season, so get your hands on them before it’s too late. You can incorporate them into smoothies, salads, dressings, chia puddings, desserts, and so much more. In the case of this nectarine nice cream, we only used three ingredients: nectarines, bananas, and homemade almond milk. Blend those ingredients together in a food processor for several minutes and then enjoy a refreshing, summery dessert that is 100% raw vegan.

This nice cream is deliciously creamy, almost like soft-serve. In order for it to be ready once you finish blending, make sure that you freeze the bananas and nectarines overnight. The best way to do this is to line a baking sheet with parchment paper and scatter the nectarine and banana pieces across the sheet. Try to make sure that the pieces of fruit do not overlap, as that will cause clumping. You want the fruit separated, as that will make the blending process much easier.

Because there is not a lot of liquid, you may have to stop blending, scrape down the sides, and continue blending to fully incorporate the ingredients. Even if you have to do that a couple times, it’s perfectly fine. Let the food processor do what it can do before you get worried and start adding more liquid. The more liquid you add, the less like soft serve it will be. It also means that you will have to transfer the mixture to a freezer-safe container and freeze for a couple hours, or until frozen to scoop and enjoy the nectarine nice cream.