In addition to sushi, eggs over easy, and cheese, I have to add ice cream as one of those foods that I could absolutely live on non-stop. I mean really, is ice cream really any worse than a bowl of cereal for breakfast?
Ok, that was suppose to be a rhetorical question.
I’m wise to the overtime horrors of ice cream indulgence on the average person. But I do love it so. This is all part of the inspiration for my latest ice cream trick: to smoothie-ize it by adding ice cubes to milk shakes. Not only does adding blended ice cubes to a milk shake add more texture to your slurp, it extends a smaller bit of ice cream into a larger volume.
I’ve already discovered some nice variations on this theme: cocoa powder sludge ice cubes, coffee ice cubes, and one of my favorites with mint ice cream: adding mint tea ice cubes.
So if you’re like me, and you’re tired of justifying your addiction to ice cream… lighten it up in the blender with some ice cubes!
From the archives: Heat Wave Maguro Poke
I picked up sushi grade yellow fin tuna to be made into Poke. It’s light and refreshing and makes for surprisingly nice brunch fare. Even better- it doesn’t require the heat of your kitchen!