July was declared National Ice Cream Month by President Ronald Reagan in 1984, according to the International Dairy Foods Association (IDFA). Ice cream is a sweet, booming business in the United States.
The IDFA.org site says, “About 9 percent of all the milk produced by U.S. dairy farmers is used to produce ice cream, contributing significantly to the economic well-being of the nation's dairy industry.”
Like most desserts, ice cream is okay for most people in moderation -- and should not be indulged in straight from the carton. Ice cream is rich in carbohydrates, with about 15 grams in a one-half-cup serving.
According to SFGate.com, “A serving also contains about 7 grams of fat and 2 grams of protein, making it an energy-dense food. According to the U.S. Department of Agriculture, one-half cup of vanilla ice cream provides 137 kilocalories of energy, about twice the amount in one-half cup of whole milk.”
But, what about those of us who are lactose intolerant? National Ice Cream Month, or no National Ice Cream Month, not every American can handle mainstream ice cream.
Fortunately the days of having to suffer or do without are over. With a few substitutions, even the lactose intolerant can enjoy not-so-mainstream ice cream.
Below are some of my delectable alternatives made with your choice of protein powder whether it be vegan or whey, etc. You can also use almond or coconut based yogurts and milks.
COCO-BANANA FREEZE
• 2 frozen bananas
• 1/2 Cup of yogurt of choice
• 1/2 Cup of unsweetened vanilla coconut milk
• 2 Cups of ice cubes
• 2 Scoops of chocolate protein powder
Blend all ingredients together in blender until smooth.
Freeze in airtight container for one hour.
Makes Two Servings
DOUBLE MOCHA COCOA
• 1/2 Cup of cold brewed coffee
• 1/2 Cup of yogurt of choice
• Dash of cinnamon
• 1/2 Cup of chocolate almond milk
• 2 Cups of ice cubes
• 2 Scoops of chocolate protein powder
• 2 Packets of stevia powder
Blend all ingredients together in blender until smooth.
Freeze in airtight container for one hour.
Makes Two Servings
PEANUT BUTTER HONEY PRETZEL FREEZE
• 1/2 Cup of yogurt of choice
• 1/2 Cup of almond milk
• 2 Cups of ice cubes
• 1/4 Cup of gluten-free pretzels
• 1 Tbsp. of natural peanut butter
• 2 Scoops of vanilla protein powder
• 1 Tbsp. of organic honey
Blend all ingredients together in blender until smooth.
Freeze in airtight container for one hour.
Makes Two Servings
CHOCO-MINT MADNESS
• 1 Cup of unsweetened almond milk
• 1/2 Cup of yogurt of choice
• 2 Cups of ice cubes
• 2 Scoops of chocolate protein powder
• 1 Tsp. peppermint extract
Blend all ingredients together in blender until smooth.
Freeze in airtight container for one hour.
Makes Two Servings
WAFFLES AND ICE DREAM
• 1 Cup of unsweetened almond milk
• 1/2 Cup of yogurt of choice
• 1 Tbsp. of pure maple syrup
• 1 Gluten-free waffle, toasted and cut into tiny pieces
• 2 Cups of ice cubes
• 2 Scoops of vanilla protein powder
Blend all ingredients together in blender until smooth.
Freeze in airtight container for one hour.
Makes Two Servings
Sources:
July is National Ice Cream Month – IDFA.org.” International Dairy Foods Association. Web 23 July 2014.
http://www.idfa.org/news-views/media-kits/ice-cream/july-is-national-ice-cream-month
“Healthy Eating – SFGate.com.” SF Gate. Web 23 July 2014.
http://healthyeating.sfgate.com/advantages-disadvantages-ice-cream-human-health-2858.html
Joanne Sgro-Killworth is a Television Fitness Expert, Certified Personal Trainer and Sport Nutritionist and Publicist. She is Certified in Pilates, Pre-natal/Post-Partum, Yoga and Senior Fitness. She specializes in Weight Loss, Post-Rehab and Post Cancer Training.
Joanne's fitness plans, recipes and lifestyle advice are available globally on her website http://www.happiwoman.com/. She resides in the Phoenix, AZ area with her husband and son, where she runs her fitness and publicity business, JSK PR, http://www.jskpr.com/
Reviewed July 24, 2014
by Michele Blacksberg RN
Edited by Jody Smith