Ice cream Sunday

This was one of those spur-of-the-moment inspirations that turned out really, really well and took about 5 minutes to prepare. I discovered green tea soy ice cream at my local natural food store and brought it home. I really, really love green tea ice cream but just don't let myself indulge in frozen dairy desserts (or much dairy at all). Not just the fat, not just the cholesterol, not just the calories -- but the whole dairy/cattle industry and the havoc it wreaks on the environment and animal welfare, etc.

So I was excited to find this frozen soy dessert in my favorite flavor and thought the super-spouse and I would just sit on the patio in the evening and have a few spoonfuls.

Then out of the blue I had an idea: Why not add some other traditional Asian flavors? So I scooped the green tea soy stuff into glasses, drizzled some light coconut milk over each serving. I would have added some chopped candied ginger, but didn't have any on hand. No matter. It was delicious.

Had another brainstorm while eating the first one: adding green tea soy dream to ginger ale would make one of the best floats ever. So that's next. I like Reed's Premium Ginger Brew, by the way, which is made with real ginger and sweetened with honey and pineapple juice, not high-fructose corn syrup, which is another scourge on the planet. Also, it contains no "natural flavors," which are not natural at all. But you knew that.

So now I have some great new desserty things to serve my friends all summer.

Come to think of it, a ginger or coconut cookie (or two) would be a great companion to either the float or the sundae.

Blessings and bon appetit!
vegetarian food cooking green tea ice cream sundaes