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?