I like eating ice cream in the springtime, before the heat of summer turns my favorite dessert into a cooling means of survival. I use the term loosely when more than a number of cold, sweet and refreshing confections satisfy my craving. Dairy-free? Bring it on. Double-churned? Even better.
These temperate and sunny days beg to be celebrated and I can’t think of a more celebratory snack than one of these frozen delights.
Ice Cream: (These classics do require an ice cream maker, but any model does the trick)
Frozen Yogurt and Sorbet:
Coconut Milk Base: