Nectarine Frozen Yoghurt (Dairy & Refined Sugar Free)


Summer time is my favourite fruity season. It’s stone-fruit heaven and everything about it is soooooo good! Apricots, peaches, cherries, nectarines…. I drool at the thought of them each time summer approaches and eat more than my fair share. I’m pretty sure nectarines are my favourite, so it goes without saying that I add them into something creamy 🙂

This frozen yoghurt is a perfect summery dessert. It’s light and refreshing, full of real flavours. It pairs well with the fresh flavour of a homemade coconut yoghurt. I don’t sweeten my custard as I find the fruit sweetens the whole batch nicely on their own, but feel free to add a little of your preferred sweetener if you like.



Nectarine Frozen Yoghurt (makes approx 1.4L)

1x400ml can full-fat coconut milk
1 tbsp honey, coconut sugar, or pure maple syrup etc (optional)
4 egg yolks
1/4 tsp salt
1 tbsp vanilla extract

500g fresh nectarine flesh (without the pips – i leave the skin on)

3 cups coconut yoghurt


In a medium saucepan, heat the coconut milk and sweetener (if using) over a medium heat until almost boiling. In a separate bowl, lightly beat the egg yolks. Slowly pour the heated coconut milk over the egg yolks whilst whisking to combine well. Pour this mixture back into the pan over the heat and heat for a few minutes while stirring as the mixture thickens to a custard-like consistency. Remove from the heat (I pour mine into a large glass bowl), stir through the salt and vanilla extract, set aside to cool then refrigerate until cold.

While the mixture is cooling. Heat your oven to 180’C (350’F). Cut your nectarines in half, remove the stone, then place in an oven dish skin side down. Bake for 15 mins, until they’re beginning to turn golden and are soft. Transfer these to a blender and blitz to a smooth paste. Pour this into your cooling custard mixture along with the coconut yoghurt.

Pour it all into your ice cream maker and churn as per manufacturer instructions. Once you’ve reached the soft-serve like consistency, transfer it to your storage container and freeze until needed. When you eat it it may need a little resting/softening time on the bench first (homemade ice creams/frozen yoghurts often set harder than store bought alternatives, but they soften beautifully and taste amazing!)

Best if eaten within 5 days.


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