Ice Cream Season
I'm not one of those people who likes to eat ice cream year-round. In the winter I have no desire for cold food since l get my fill of cold elsewhere. But once summer hits, that all changes.
I know it's not officially summer yet but temperature-wise, we've certainly gotten some warm days already in the last couple of weeks. And so my ice cream craving has kicked in.
Maybe it's so immediate and strong because l don't have ice cream the rest of the year. I know this happens for me with other seasonal foods, like tomatoes, corn, and cucumbers. I go most of the year without them, then I go a bit crazy with them once they start showing up in the farmers' market, or the tomatoes in my patio garden.
It makes me think about the four "really" test we talk about in the Am I Hungry?® Mindful Eating program. Do I really, really, really, really want ice cream? Most of the time the answer is no, but now we’re getting to the days when more often it's yes.
The catch, of course, is that generally I make my own vegan ice cream, since it agrees with me better and it’s cheaper than buying. Sometimes I do splurge – like getting a gelato on my birthday – but usually it's homemade. This means I must really want to have it since l need to plan ahead to both freeze the ice cream bowl and chill the mixture.
The challenge with this is getting an ice cream that doesn't freeze solid – because it's tough when you're craving ice cream, and you even have some but it’s solid as a rock.
So I’m experimenting with some options to keep it softer and creamier. I'm getting pretty close, and I have to say that as things go, experimenting with ice cream isn't too much of a hardship.
The only thing to remember is to continue to be mindful – and to continue with moderation and a variety of foods, not subsist solely on ice cream – even if it’s tempting on super hot days. I have so many options (including throwing some sorbet into the mix), and now that it’s ice cream season, I plan to enjoy them.