Nateur Cooking with Aga Bodes: Vegan Eggnog Ice Cream

Nateur Cooking with Aga Bodes: Vegan Eggnog Ice Cream

Eating healthy doesn’t have to be boring. It’s still possible to indulge in your favorite foods, while nourishing your body at the same time. Here we share clean versions of delicious recipes that will leave you feeling and looking incredible and not to mention, insanely satisfied!

Name: Aga Bodes

Instagram: @Dayliciousdilemmas

Job description: Food stylist, food photographer, and content creator.

Favorite dish to serve at a dinner party: I like to serve traditional dishes from Polish cuisine like pierogies, wild mushroom and sauerkraut croquettes, or anything that tastes like home.

Favorite skin food ingredient and why: Plenty of water (for hydration), avocados, seeds and nuts (for elasticity), and turmeric (for the collagen boost and that healthy glow).

Top three Instagram accounts for inspiration: @bakingmydays @ezgipolat @swarnika_
Must-have cookbook: Supercharge Your Life by Lee Holmes.

Top three kitchen supplies you can’t live without: Coffee grinder, high speed blender, and a sharp knife.

Three things you always keep in your refrigerator: Perfectly ripe avocado, oat milk, and natural peanut butter.

Favorite online shop for kitchen supplies and / or specialty food items: Etsy is great but I must say. Vintage stores, flea markets, and local farmers markets are my happy places from which I draw inspiration.

Go-to quick, healthy meal: Buddha bowl.

Favorite healthy treat: Silken tofu chocolate mousse with fresh berries.

Skincare mantra: Beauty sleep, nature walks, mindful eating, and quality skincare products with simple ingredients.

Eat this recipe for: 
A special Christmas Day treat or anytime you crave a refreshing dessert which gives you that warm, nostalgic feeling.

Recipe: Vegan Eggnog Ice Cream


3 cups full fat coconut milk

1 cup raw cashews

1/3 cup maple syrup

3-4 dates

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

Pinch of cardamom

Pinch of sea salt


Soak the cashews and dates in filtered water for 4 hours or up to overnight. This softens them and makes them ready to blend.

Add all the ingredients to a high-speed blender and blend until completely smooth.

Line a small loaf pan with parchment paper. 

Pour the ice cream base into the lined pan.

Loosely cover with plastic wrap and freeze for at least 6 hours, or until the ice cream has set.

Let the ice cream stand at room temperature for 15-20 minutes before serving. 

Top with a sprinkle of cinnamon and/or nutmeg and decorate with star anise. Enjoy!