It’s rich and creamy, evokes thoughts of warmer weather and childhood memories, and it’s the main reason why many of us fall off the wagon when it comes to healthy eating.

The culprit? Ice cream. 

Now it doesn’t hurt to indulge every once in a while, but this concept of moderation isn’t easy for everyone. (The average American eats a whopping 24 pounds or approximately 3 gallons of ice cream a year.)

It’s okay, you can still eat tasty ice cream with a few minor, but delicious substitutions:

• Swap ice cream for frozen yogurt or sorbet
  • Both pack less of a caloric punch to the gut

• DIY ‘ice cream’
  • My favorite recipe is a two ingredient ‘ice cream‘ that involves a frozen banana and peanut butter (or another kind of nut butter) blended together into a creamy soft serve-like treat
    • Other tasty additions: strawberries, blueberries, cocoa powder

•  Look for non-dairy products
  • Coconut milk, tofu, almond milk are the most commonly found in the grocery store

• Chill out with the toppings
  • Skip the hot fudge and sprinkles, they’re not worth it
    • Try fresh (or frozen) fruit, a few pieces of dark chocolate, plain chopped nuts or honey instead

If these substitutions aren’t cutting it, look for a local vegan ice cream place. They are able to achieve the creaminess that tradition ice cream has, but without all of that sugar and milk. Here in Boston, we have FoMu, an “alternative ice cream” place with AMAZING flavors in rotation like cardamom pistachio and salty caramel. 

Other highly rated places that offer vegan ice cream around the country:

Alchemy Creamery (New York)

Scoops (Los Angeles)

Sweet Ritual (Austin)

George’s Ice Cream & Sweets (Chicago)