Ideal Bite

As an even healthier alternative than really anything else in the stores, they now have "ice cream" made from coconut milk; so much better than cow or soy! The brand called Coconut Bliss has a wonderfully short ingredients list, with agave nectar instead of sugar, and, most importantly, is really, really, really good. Definitely beats the soy milk kinds, and I think it's just as good as the cow kinds. And none of that lactose intolerance!

It is easier to buy organic ice cream, but it's still easy to make homemade. There are a bunch of good in-expensive machines (Cuisinart) and one can use local ingredients. William Sonoma has some recipes, and I know there are lot of ice cream recipes on different blogs. Here is a strawberry sour cream recipe. Strawberries are in season (at least in the midwest). STRAWBERRY SOUR CREAM ICE CREAM Ingredients: 1 lb (450g) fresh strawberries, rinsed and hulled ¾ cup (150g) sugar 1 TBSP Triple Sec 1 cup (240g) sour cream 1 cup (250ml) heavy cream ½ tea freshly squeezed lemon juice Slice strawberries and toss them in a bowl with the sugar and triple sec, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for an hour, stirring every so often. Pulse the strawberries and their liquid with the sour cream, heavy cream. Amd lemon juice in a blender or food processor until almost smooth, but still a slightly chunky. Refrigerate one hour, then freeze in your ice cream maker, according to the machines instructions.