What’s your favourite ice cream?
We’ve taken a small poll in the office, and our top three flavours are:
- Cookie Dough
- Mint Choc-Chip
Why are we talking about this? Well, July is National Ice Cream Month! Also in the US, National Vanilla Ice Cream Day is on July 23rd.
Mid- summer is the perfect month to celebrate ice cream, and if you’ve not yet celebrated by eating one, you’ve got a few days left to make the most of it.
The celebratory day was started by President Reagan in 1984. He signed a presidential proclamation on July 9th, 1984, stating that ‘ice cream was an important food to the American people and that the sweet frozen treat be celebrated in July.’
It is now commonplace for the ice cream day to be celebrated on the third Sunday in July.
How can lactose intolerant individuals celebrate ice cream day?
The ice cream industry is answering the needs of customers, by catering for prevailing tastes and dietary requirements with vegan, dairy-free, reduced sugar, gluten-free and reduced calorie varieties.
Here at Creative Nature, we have a recipe for Goji Berry Nice Cream on our website It is dairy-free, vegan, gluten-free and therefore a healthier option – https://www.creativenaturesuperfoods.co.uk/recipes/goji-berry-nice-cream/
To make Goji Berry Nice Cream all you need is two bananas, frozen raspberries, frozen strawberries, hemp protein powder, a dash of plant-based milk all mixed together. Add fresh berries, dried goji berries or some chopped goji goodness bar to make toppings.
Using our superfoods, you could create other ‘Nice Creams’ by adding cacao powder or chips or maca powder.
Alongside the Nice Cream, many of our products make excellent ice cream toppers, such as:
- Gnawbles – orange, hazelnot, super salted caramel and milk chocolate flavours.
- Cacao Nibs
- Goji Berries
- Chopped bars also taste amazing on ice cream or frozen smoothie bowls, also adding a different texture.
If you have a go using any of our products share them with us on our social media and we’ll give them an added shout out!
5 ways to celebrate eating ice cream:
Visit your favourite ice cream shop/parlour – support them at this time, paying attention to social distancing and face mask rules.
Have a small but perfect ice cream party – as long as you are social distancing this may be possible as we come out of lockdown.
Alternatively eat more at home, having bought it from your local artisan ice cream vendor.
Create ice cream cocktails; for example, raspberry and champagne
Create ice cream cakes and desserts – great fun for children!
Some historical ice cream facts:
Ice cream was first eaten in China 618-97 AD. King Tan of Shang had 94 icemen help to make a dish of buffalo milk, flour and camphor.
Roman emperors are supposed to have sent slaves into the mountains to bring back fresh snow, which was flavoured and served as an early kind of ice-cream.
Marco Polo (1254 – 1324) is thought to have witnessed ice cream being made during a trip to China, and took the idea back to Italy.
Ice cream sundaes were invented when it became illegal to sell ice cream sodas on Sundays in the US town of Evanston during the late 19th century.
Some traders replaced the soda with syrup and called the dessert an Ice Cream Sunday.
Ice-cream cones celebrated their 100th birthday in 2004, and its shape has not changed much since.
The cone is a very environmental form of packaging, because all of it is edible!
The nation’s favourite ice cream…
A new survey by the Ice Cream Alliance (the UK trade association for ice cream manufacturers and retailers), found that the top flavours are:
1 84% Vanilla
2 20% Mint choc
3 18% Chocolate
4 14% Strawberry
The new flavour, ‘Bubble gum’ won 9% of votes as a favourite of some ice cream parlours.
We individually consume, on average, 9 litres of ice cream a year. In 2018 that related to a sales volume of around 328 million litres.
What makes a good quality ice cream?
According to IcecreamNation.org, quality ice cream should generally be smooth and soft. It should melt pleasantly, and not too quickly in the mouth. Negative spots in this context are noticeable ice crystals or sandy texture or coarseness.
The colour should be good, and have the colour of fruits themselves. Added ingredients should be evenly distributed.
The taste of any flavours should be natural and pure, rather than artificial.