BY SANDRA GUY
The coronavirus pandemic has changed our worldview on so many ordinary things — and now, that includes ice cream.
The joyously cold, creamy and brain-freezing summer treat poses a dilemma: As a dairy product filled with sugar, ice cream boosts inflammation — and inflammation can lead to a lowered immune system.
But that realization doesn’t have to ruin a wonderful summer treat. Instead, you can reinvent it in the safety of your home.
Options include vegan, sugar-free and low-fat versions.
And, to make it even more enjoyable, the homemade ice cream can provide lessons for children in whipping up budget-friendly treats, measuring ingredients and learning about the chemistry of mixing elements.
- Fill a one gallon zip bag with ice and salt.
- Fill a one quart zip bag with milk, sugar and vanilla extract. Seal the bag and tape it shut.
- Put the quart zip bag inside the gallon zip bag.
- Make sure both bags are tightly zipped and shake continuously for 10 minutes.
- Take out the small bag and rinse any residue on the outside.
- Put in the freezer until the concoction reaches the desired consistency.
If you prefer getting ambitious and creating flavors, a quick Google search turns up lots of options.
One source is “Chocolate Covered Katie” at https://chocolatecoveredkatie.com/healthy-ice-cream-recipes/
The website offers directions so you can put your own stamp on pineapple Dole Whip treats and enrich ice cream with coconut, pistachio and mint chocolate chip flavors.
Hungry now?