“Blue Bell” Classics + New Frozen Favorites

I scream, you scream, we all scream for…

…Frozen yogurt?

Cool, refreshing treats have always played a prominent role in defining the three hottest months of the year. The sensation of frozen goodness tickling your palate, the explosion of artfully crafted flavors melding together to create a sugary symphony, and the thrilling rush of yet another brain freeze: These are the true hallmarks of summer.

It’s no secret Americans go gaga for ice cream. Indeed, the average American consumes more than 23 pounds of ice cream per year: That’s more than 40 pints! To make this possible, approximately 10 percent of all milk produced in the U.S. is used to make ice cream, and it takes 12 gallons of milk to produce 1 gallon of the decadent dessert[1]. In fact, July is National Ice Cream Month, and, with Independence Day already behind us, perhaps there’s no better way to celebrate the present summer moment than with a delicious bowl of frozen goodness.

But our national love of ice cream dates back even further than many of us may have realized. When he wasn’t engaging in cabinet rap battles with Alexander Hamilton, Thomas Jefferson was churning ice cream in Monticello. Ice cream first appeared in French cookbooks starting in the late 17^th century, and the third President of the United States likely encountered this sinful sweet during his time in France from 1784 to 1789. The infatuation must have been instant, for Jefferson brought ice cream molds, freezers, and ladles back home to Virginia so he could recreate his own taste of heaven right here in the States. Jefferson is credited with the first known ice cream recipe recorded by an American, and he played a major role in popularizing it during his time in office. In fact, historical accounts make at least six references to events where the cool, creamy concoction was served at the President’s House where it was enjoyed by famous historical figures such as George Washington and Ben Franklin. Six times is not nearly enough, however: No wonder numerous characters in Hamilton were never “Satisfied[2].”

But the popularization of ice cream certainly didn’t stop with Thomas Jefferson. From Breyers to Blue Bell to Ben & Jerry’s there is certainly no shortage of iconic American-made ice cream giants, each of which adds its own unique local flavor into the mix. Notably, the history of these brands are as rich as their myriad flavors. Breyers originated in 1866 when William A. Breyer of Philadelphia hand-cranked his first gallon of ice cream comprised of rich cream, pure cane sugar, fresh fruits, nuts and other natural flavors. Several decades later in 1904, Blue Bell began on a hot summer day when a group of Texans decided to establish a creamery to make butter from excess cream from local farmers. And then in 1978, best friends Ben Cohen and Jerry Greenfield decided to open an ice cream shop in a converted gas station in Vermont, proving there’s simply no end to the creative (and delicious) flavors we Americans can think up!

Now, I love ice cream as much as the next person, but as I grow older it is becoming clear that I need to wake up and embrace the reality that no matter what (well-intentioned) lies I choose to tell myself I am likely lactose intolerant. And while this most certainly does not mean I’m committed to giving up ice cream for good[3], it does inspire me to experiment with creative dairy-free alternatives that promise all of the flavor without any of the unintended side effects.

In this vein, I recently stumbled upon a couple frozen treat recipes from My Fitness Pal that offer low-dairy, low-calorie options that promise a rich, decadent tasting experience without compromising wellbeing. These recipes—one for homemade blueberry frozen yogurt and the other for frozen raspberry yogurt granola bites—require minimal ingredients, and are astoundingly healthy and easy to make. All it took was a hot, humid Saturday afternoon, a blender, and an appetite for something delicious, and in less than thirty minutes I was able to whip up delectable desserts for the next several weeks!

Here’s the scoop[4] on how to beat the heat and indulge in some guilt-free frozen treats:

Homemade Blueberry Frozen Yogurt:

Combine 3 cups frozen blueberries, 1/3 cup plain Greek yogurt, 2 tablespoons natural sweetener such as maple syrup (I used agave syrup), and the juice of 1 freshly squeezed lemon in a blender. Mix until smooth and serve immediately with your favorite fresh fruit toppings.

I made this recipe first and was blown away by how impossibly simple it is. With four basic ingredients and a total of three minutes of prep, this dessert packs a whole lot of punch for a fraction of the time, effort, and calories that go into making traditional ice cream. This frozen yogurt is tart and tangy, and I couldn’t have been more thrilled with the outcome!

Frozen Raspberry Yogurt Granola Bites:

Prepare a 12-well muffin tin with muffin liners. Combine 1 cup vanilla-almond granola with 1 tablespoon melted coconut oil. Stir well and divide evenly among the muffin cups.

Next, mix 1.5 cups plain Greek yogurt, 1.5 cups frozen raspberries, and 0.5 teaspoon vanilla extract in a blender until smooth. Pour the mixture over the granola in each of the muffin wells. Decorate with fresh raspberries as desired, pressing them gently into the mixture so they are partially submerged.

Place your desserts in the freezer and leave for at least four hours. Peel muffin liner and let tartlets stand for 5 minutes before serving.

While this recipe requires only slightly more effort than its blueberry counterpart, the end product is overwhelmingly impressive and deceptively professional. Again, this dessert takes mere minutes to prepare, and yields rich, savory bites that are impossible to pass up.

Ice cream has long been a staple of American summers, and I expect that will never change. Some of the fondest memories are made sharing a couple spoons and enjoying a bowl of frozen goodness on a warm summer day. And for good reason too: Not only has ice cream played a rich role throughout American history, but it continues to serve as an opportunity to come together and celebrate the present moment. Ice cream extends an invitation to slow down, indulge in great conversation, and dwell in summer’s endless possibility.

Like all good things, ice cream is fleeting. We all know this dessert melts quickly—the moment doesn’t last forever—and melted ice cream can never replicate the authentic experience that a newly scooped, freshly frozen serving provides. Therefore, it is up to us to seize the moment and relish it mindfully before that moment is gone forever.

Whether you prefer traditional classics or new dairy-free favorites, there’s an ice cream flavor for everyone to enjoy. So, crack open the freezer, serve up a spoonful, and savor the deliciousness of this rich, fleeting moment.

Because: Why not? After all, it won’t last forever.

Just try to keep the “screaming” at a minimum.