Prep time: 20 minutesCook time: 10-15 minutes, plus 6-8 hours freeze timeServings: 8 (1/2 cup per serving)

1          pound stemmed black Grapes from California
12        ounces vanilla oat coffee creamer, well chilled
12        ounces unsweetened oat coffee creamer, well chilled

In high-speed blender, puree grapes until smooth. Transfer to medium saucepan and bring to simmer. Reduce heat to low and cook 10-15 minutes, or until reduced to 1 cup. Cover and refrigerate until well chilled.
Stir creamer into pureed grapes and pour into stainless steel mixer bowl. Using stand mixer, mix well. Cover and freeze 6-8 hours or overnight.

Substitution: For lighter color, use 3/4 pound black grapes and 1/4 pound red.
Note: Make sure stainless steel bowl is well chilled or frozen before making ice cream.
Nutritional information per serving: 140 calories; 0 g protein; 22 g carbohydrates; 6 g fat (...