Ice Cream!

In 1984, President Ronald Reagan declared July as "National Ice Cream Month," and the third Sunday (July 19th this year) as "National Ice Cream Day." Who knew? So grab yourself a bowl and enjoy!

Not all ice cream is created equal!
Yes, flavor matters, but so do the ingredients. Here's what to look for...

• rBGH-Free Dairy: This growth hormone, developed by Monsanto, is regularly issued to diary cows in the US to increase milk production. It increases insulin-like growth factor (IGF-1) in cows and the milk they produce. Many studies have shown links between IGF-1 and cancer, especially breast and prostate. Ben & Jerry's is an example of a company committed to using rBGH-free dairy!
• Cane sugar: Cane sugar is a much cleaner source of sweet than high fructose corn syrup (HFCS) or sugar. We've all heard the warnings about corn syrup; if you haven't, it's time to tune in. Dr Hyman has a good article here. In a nut shell, HFCS is a factory food produced from genetically modified (GM) corn that has been drenched in the herbicide Round Up, another product of Monsanto. Sugar isn't any better. It's produced from GM sugar beets. To find ice cream without GM sugar, organic is your best bet. Try Julie's Organic.
• Funky additives: Eat food. Not chemicals. Propylene glycol monoesters? No thanks. Propylene glycol is a synthetic liquid used by the chemical, pharmaceutical, cosmetic, and food industries. In the chemical industry, it is used to make polyester compounds and anti-freeze. It's also used to manufacture paint and other plastics. In food and pharmaceuticals, it is used to absorb water, as an emulsifier, and as a solvent for food coloring and flavors (yes, your prescriptions drugs contain synthetic food coloring too). I don't know about you, but my definition of food does not include anti-freeze ingredients...
• Dairy-free: For the dairy-free folks, snag a pint of Coconut Bliss by Luna and Larry's. It is, well... blissful. I double dog dare you to do a blind-folded taste test with Coconut Bliss and any other dairy ice cream out there. My guess is you won't be able to tell the difference and you might prefer the Bliss. It's made with organic coconut milk and organic agave syrup. It's sugar content is relatively low compared to other products too. My favorite is Cappuccino.

I experimented recently with making coconut ice cream in the food processor. I heard rumors, so I had to try it. The result was delicious (!) but I wouldn't call it "ice cream;" the ice crystals gave it a different texture. To achieve creamy smoothness you really need an ice cream maker, one that continually stirs the cream while it freezes. However, for you resourceful exploratory cooks out there I recommend trying the recipe below, something I like to call "coconut freeze." Enjoy!

Ingredients

• 1 can full-fat culinary coconut milk 
• 1/4 cup of your favorite coffee liqueur
• 1 tsp pure vanilla extract 
• About 2 TBS raw honey
• Your favorite chopped nuts or berries for toppings (optional)

1. Mix the coconut milk and coffee liqueur in a bowl. Pour mixture into a 2X3-unit lined muffin tin (i.e. use six muffin cavities). Place in the freezer for at least 4 hours, or over night. 
2. Remove frozen coconut milk from the muffin liners and add to a food processor. Add vanilla and honey. Using a squeeze-bottle honey container works well. Just eye-ball the amount. 
3. Pulse the food processor until the chunks of coconut milk are blended and smooth; scrape the edges down once or twice in the process. 
4. Wallah! You have coconut freeze made with four ingredients. No high fructose corn syrup, rBGH, or funky additives. Just. Real. Food.

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