Photo by Hobby and More
By Erin Trauth
With temperatures clocking in at over 100 degrees for most of the country this past weekend, I know very well that many of you were probably in need of a big ice cream fix.
This weekend, I went for something almond-based, as it is this vegan ice cream swap that most often does the trick for me when it’s especially hot outside. Why, might you ask? Well, first, almond milk is low in calories – without any added sugars, most almond milks weigh in at only 60 to 70 calories per 8-ounce serving – this means good things for me and my bathing suit-clad body. Almond milk is also low in sodium and high in calcium and Vitamins D and E – antioxidants say what!? And, oh, yeah – it tastes great…no further explanation needed there, right?
Oh, and, lastly (like I needed another reason)…but our favorite ice cream chef extraordinaire, Hannah Kaminsky, also digs almond milk ice cream – check out my interview with her here.
My almond milk ice cream craving this weekend was satisfied courtesy of So Delicious Mint Chip almond milk ice cream. The treat offers that same creamy, cool mint flavor I love in their coconut-based desserts. So Delicious is usually pretty widely available in natural and conventional grocery stores alike. They’re also diverse when it comes to flavors – Mocha Almond Fudge? Cookies N’ Cream? Butter Pecan? Top any of those flavors with some crushed almonds and you got yourself a winner, bucko.
Want to make your own almond-based ice cream? These three Bay Area Bites recipes look pretty flippin’ awesome, especially the chocolate/banana flavor. What’s your favorite almond milk ice cream flavor or recipe? Share the love in the comments section below…oh, and then pass the spoon; thanks!
