When I planned out our 2 year traveling route I wanted to make sure we followed the warm weather for as long as possible. Sure, a snowy white Christmas is romantic and picturesque but let’s face it usually it’s just cold, rainy and windy instead. And as much as I always want to fantasize and imagine myself sitting on a windowsill watching the snowflakes float on by this never really happens – and I’ve never had a solid window to enjoy a winter wonderland from.
So why not head south during the cold winter months? Perfect idea if you ask me. I properly celebrated the winter holidays last year by having my Christmas tree up from Nov to March and having paper snowflakes on the wall all year round.
I’m ready for New Years on the beach this year!
We started our trip in Japan in mid September, which was actually surprisingly hotter than expected. From there we headed to South Korea and are currently in China – continuing to head south through South East Asia over the next couple of months.
The best thing about this plan, other than the warmth, is that it’s always ice cream season. What better way to treat yourself after an active day of sightseeing or hiking than a cool and refreshing fruity (or chocolatety – if that’s your thing) ice cream? And now that I’m out walking 6-8 hours every day I don’t even feel a bit guilty about the added calories.
Back in DC, I used to make my own ice cream and fro-yo and that was always more delicious than the store bought version, but for now, I’ll take what I can get with the street stands.
For all you ice cream lovers back at home with your ice cream makers, I highly urge you to try this. Fruity, refreshing and less fatty than your standard store bought ice cream.
A home made fruity frozen yogurt with blackberries and blueberries. Delicious and healthier than store bought ice cream
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1 cup Greek yogurt
- 1/2 cup blueberries
- 1/2 cup blackberries
- 1/2 cup sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 3/4 cup milk
- 1/4 cup heavy cream
- 1/4 teaspoon vanilla extract
- Add berries, lemon zest, and sugar to a small saucepan. Cook over medium-low heat 10-15 minutes. Refrigerate mixture for 1 hour.
- Add lemon juice to the mix and whisk. Add remaining ingredients and mix until smooth.
- Churn in ice cream maker for 30 minutes.