Celebrating July as National Ice Cream Month — at Home with Your Creativity

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.

  1. Fill a one gallon zip bag with ice and salt.
  2. Fill a one quart zip bag with milk, sugar and vanilla extract. Seal the bag and tape it shut.
  3. Put the quart zip bag inside the gallon zip bag.
  4. Make sure both bags are tightly zipped and shake continuously for 10 minutes.
  5. Take out the small bag and rinse any residue on the outside.
  6. 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?

 

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