I have given up many foods. I cannot eat gluten or dairy and I don’t eat any foods with artificial flavors, colors, or preservatives. I don’t eat MSG.
I miss some foods and have found a few healthy substitutions. Through this process, I have come to realize that textures are as important to me as taste. Take salad for example. My daily salads have a wide variety of textures and tastes that blend perfectly and complement one another. I love the crunch of carrot peels and red cabbage strips along with soft field greens and the very different crunch of walnuts combined with raisons and soft sheep feta cheese.
Nature provides perfect singular foods with amazing textures. There’s nothing like the crunch of a crisp, tangy apple or the explosion of flavor when a blueberry pops in your mouth.
Ice cream is one of those textures I miss. I’ve even started dreaming about it. Nothing replaces that smooth, cold, fruity delight. But the truth is, I’ve limited my sugar intake for so long, I no longer like the taste of store bought ice cream, sorbet, or sherbet, and I’m talking about the healthy kind!
I’ve tried all them all—ice creams made with soy, almond milk, coconut milk, even hemp milk. But they are all too sweet, even those that use the better sugars. None of them are good for me. My body tells me so. Let’s face it, sugar is sugar. And once you’re off the sugar train, the amount of sugar added to anything sweet is usually too much. Besides that, they are too expensive! Who wants to spend five, six, or seven dollars for a pint of “ice cream?” But as I said, I miss it. So I have decided it’s way past time I stop depriving myself and learn to make my own.
I have chosen the Cuisinart ice cream maker and found the nearest store that carries it. Now all I have to do is create perfect recipes. I want to make strawberry ice cream, raspberry sorbet, and pineapple sherbet. When I need milk, I’ll use goat’s milk or nut milks. And I will try and sweeten it with honey.
I will manifest perfect ice cream—nutritious, healthy heaven on a spoon. But if you have a recipe to share that meets my criteria, please post it!