Creamed

I'm in a mood to eat some ice cream.
But I can't eat one of the regular fares you get outside and usually I make do with some sort of sorbet.
But not this time. Sorbets, like ice creams are extraordinarily sweet, and as for some of their claims of being fat free they're true. But they're not sugar free and that's where it gets you. Sweetens carbs. I don't mind it once in a while but it starts adding up. And though one might argue that you're only eating an ice cream or a sorbet once in a while, you don't realize that every time you're dining out and you feel the need to seal the deal with a good dessert you end up adding to the once in a while theory quiet a good number of times in a small while.

So I was thinking of sticking to what I usually do.viz, make it at home. For starters I know what's going in it, none of those artificial flavorings and other difficult to pronounce chemicals, but also the ease of strolling to your refrigerator and scooping some manna in a bowl of choice.

But one thing still sticks and that is no matter how non dairy I make it, there still is a good bit of sugar content. Not as much as those industrially produced or even artisan ice creams but still, enough to not indulge everyday; which is why I've decided to make myself a non fat, non dairy non sugary version.
Having typed it I realize this might not nearly taste as good and I don't know how I'm going to go about it but I've an idea.

Soy milk instead of coconut milk (justforkicks), stevia/agave syrup/banana purée instead of sugar and slivered or chopped nuts for texture.

It sounds pretty good in theory and I seriously wonder if it will even be edible in practice but one can always try.
It will probably taste a bit like yesterday's paper but I'm thinking of giving it a spin. And if it works out well, well, you never know. A treat I could indulge in everyday, cuz not only will it be a dessert but also serve as health food. Hah.. rose coloured glasses that are delusion. My favourite state to be in, except denial of course.