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Peach Ginger Ice Cream

Posted Jun 27 2010 12:00am


Well, instead of being whipped by the heat and resembling a limp, wet noodle, I decided I’m fighting back. I’m not going to spend alot of energy doing it either. Nope. I’m staying cool and calm. And so is my food. Frosty fruit smoothies. Crisp green salads. Chilly soups. And ice cream. More ice cream.

Peach is the name of the ice cream game this time. How can you resist? Peaches are everywhere right now! And at 40 cents/pound, how can you not take huge armfuls home? If you’re not, you should. Freeze them if you have to.

If I’m suppose to be staying so cool, why the ginger? Heh, why not? Don’t you like contrast? I do. And this contrast worked very well.

This is not even going to be a formal recipe. There wasn’t even any cooking involved. I blended together 1 (15 oz) can of Thai Kitchen coconut milk, about two chopped peaches (skins stay on!), grated in some fresh ginger, hit it with a squeeze of lemon juice, and about 30 drops of liquid stevia. Add more for more sweetness. Chill your blended mix until ice cold, then put in your ice cream maker and follow the directions. If you don’t have one, don’t worry. Place your peachy mix in a lidded container and break it up every hour. That takes a little more energy, so treat yourself to a frosty beverage as a reward for being so diligent.

Enjoy and continue to think cool thoughts. If you have a porch swing, make room for me. I always wanted one!

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