If I have ice cream in the freezer, I’m likely to eat it. Maybe not right now but definitely today. I’ll have some at least. And some tomorrow. Depending on tub size, I’d predict about a week before it’s all gone.
I rarely buy sweet treats but when I do, they never last long. They come alive in my pantry. I can feel them. I can hear them calling my name. So I silence them…quickly.
If you’re anything like me, here’s a word of advice: arm yourself with healthy alternatives. One of my recent heat-induced favourites is this berry and mint sorbet. It’s sweet and refreshing, but with a hint of spice and since I shouldn’t eat dairy anyway, it’s helped me to give up ice cream—which was no easy feat during summer. To make it extra healthy, I like to substitute the granulated sugar for an alternative sweetener, like stevia. Enjoy.
180 ml (3/4 cup) cold water
15 g (1/2 ounce) fresh ginger, peeled
100 g (1/2 cup) granulated sugar
150 g (1 cup) frozen unsweetened strawberries
140 g (1 cup) frozen unsweetened blueberries
140 g (1 cup) frozen unsweetened blackberries
140 g (1 cup) frozen unsweetened raspberries
300 g (2 cups) frozen pitted bing cherries
15 g (1/2 cup) fresh mint leaves
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
480 ml (2 cups) ice cubes
*We used a C-Series Vitamix Machine.