This summer was hot. HOT! HOT! HOT! Scorching days and sultry nights. All of us covered from head to toe in perspiration around the clock. Cold showers made no difference. Five minutes after drying off, we’d be sweating from the effort of drying off. The heat was relentless. And what do we do during a hot summer? We eat ice cream.
I scream
You scream
We all scream
For ice cream
Except that I can’t eat “normal” ice cream. The dairy jumps in there like a bunch of unruly thugs and beats up my stomach. The sugar is super cancer-friendly and also spikes my mental health issues so I walk the long way around sugar like I’d avoid a guy in a dark alley brandishing a knife… Then, commercial ice creams have all kinds of additives, colors, and flavors that are just not healthy. It seemed like ice cream was off the menu for the duration of this sweltering summer.
Until it wasn’t. Motivated by desperation to cool my body from the inside out, I began exploring vegan, sugar-free, organic options to make some kind of ice cream I could eat. What would I need? What would it take? I dutifully attended endless ice cream-making classes at YouTube University. As it is, I’ve been making my own plant-based milk for years, from almonds, oats, coconut, and rice. Drying out the resulting “waste” from homemade plant milk, I’ve also ended up with almond flour, oat flour, coconut flour, and rice flour as a bonus. With plant milk as a base, some kind of natural sweetener, and an organic flavor, I made homemade ice cream I can actually eat. Does that sound like something you might try at some point? Let’s get started!
Keep reading with a 7-day free trial
Subscribe to Books By Roni to keep reading this post and get 7 days of free access to the full post archives.