13 Jul

Amelia Simmons ~ creator of Amy's Ice Cream

Here’s the scoop.  July is National Ice Cream Month!

Over the 4th of July holiday, I celebrated this cool creamy delight by teaming up with one of my favorite ice cream conspirators and heading over to Amy’s Ice Creams in Austin, Texas.  Tres Leches, a swirly blend of caramel and Mexican vanilla cooled me down on one of the hottest days of the year.

Did you know there is actually an International Ice Cream Association?

Really.  I’m not making this up.

Wait, there’s more.  Mark your calendars, kids.  National Ice Cream Day is July 18!

What better reason to enjoy your favorite summer treat.  Ice cream inspires joy and excitement.  This fun and nutritous sweet soothes and rewards.  What would summer be without an ice cream float or an over-stuffed cinnamon waffle cone?

Be it a lavish indulgence or a cool melting summer snack, the occasional splurge is good for the soul.  It reminds us of our health goals, rewards us for working really hard and takes us on a stroll through our childhood memories.  Ahh, summer is so much fun like that!

TOP 10 Favorite Ice Creams

1.  Vanilla 29%

2.  Chocolate 8.9%

3.  Butter pecan 5.3%

4.  Strawberry 5.3%

5.  Neapolitan  4.2%

6.  Chocolate chip 3.9%

7.  French vanilla 3.8%

8.  Cookies and cream 3.6%

9.  Vanilla fudge ripple 2.6%

10.  Praline pecan 1.7%

The U.S. ice cream industry generates about $20 billion in annual sales.  No surprise with all the wonderful dairy confections from the likes of Amy’s Ice Creams, Blue Bell, Marble Slab & Ben & Jerry’s.

Love ice cream but suffer from lactose intolerance?  No problem.

Here’s a raw food recipe for homemade ice cream that’s easy to make and super delicious.  Enjoy!



4 very ripened bananas, peeled & frozen
1 cup fresh cherries, pitted (or frozen)
1 tbsp raw cacao powder (add more or less according to taste)
2 tbsp raw cacao nibs
1/2 vanilla bean or 1/4 tsp vanilla extract
raw agave nectar to taste (about 2-4 tbsp)
pinch of sea salt


Pre-freeze bananas – select 4 very ripened (brown spots on skin), peel them and wrap in plastic wrap or place in covered container and freeze for at least 24 hours.  Break frozen bananas in 1/2 or 1/4 and place in food processor along with raw cacao powder, sea salt, vanilla and 1/2 of the cherries.  Process until smooth and creamy, adding more agave if necessary.  Finally add remainder of cherries and cacao nibs, pulse just enough to break up cherries and ensure they and cacao nibs are evenly mixed throughout the ice cream.  Eat some now (wonderful soft-serve consistency) and freeze the rest for later.  So delicious!

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