Sweet Summertime

It’s summertime, and on every corner, there is the opportunity for ice cream indulgence. Options are relentless…to cone or cup, supersize sundaes, with toppings, or whirled in with candied treats. I think we all can agree that in each town great or small, somebody boasts the most massive swirl cone, the creamiest custard-style and the famed caramel laden hot fudge extraordinaire. Hence, for myself– gut bomb, brain fog, migraine and yes, six years strong “ice cream specifically” dairy-free.

It’s cool though. You can always get sorbet, fruit ice. Not the same but close. So as insane as it sounds I have come to terms with it. Although I have made concessions in my dairy-free ways, ice cream has been a no-brainer. No dairy, not now, not ever.

Reasoning with resourcefulness, I have also come to terms when searching out the pinnacle best options to satisfy my sweet tooth. Unfortunately, I cannot consider frozen purified bananas with a dash of cocoa a legit replacement. It’s frozen bananas. Not ice cream. So, I am going out on a limb to testify to these refreshing treats.

And to jazz it all up, as any Midwest Grassfed gal might do, I am mixing in some garden love. Herbs such as basil, mint, and thyme are super cool ingredients to take this experience to a whole other level.

Each recipe is seriously not just for the dairy-free geeks like me. It’s all right in the neighborhood. Now, can I get a cone of that, please?

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