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Jim Colvin, owner of Gelato DaVinci, poses with his newest creation: Affogato Moscato (sparkling wine float with fruit and sorbet).

Hot and humid weather is quickly approaching. We’ve already had a good taste of it… just for it to be taken away with rain and cooler temps. But before we know it, the middle of the summer is here and fall is around the corner. My suggestion: eat some yummy cool treats as often as you can. Take advantage of the three warmest months in Indiana by cooling off regularly with gelato, ice cream, custard or sorbets. What is the difference, you ask? Well, I’ll just tell ya…

Think you might gain a little weight during my suggested summer program? Think again. If you choose gelato, Italian for frozen dessert, as your cool treat, you have chosen a healthier choice. Key word: healthier, not healthiest. Gelato is made by folding the ingredients rather than whipping them (which reduces the amount of air that is in it), resulting in a richer, creamier texture. It only contains between 6-10% butterfat (also called milkfat).

Jim Colvin, owner of Gelato DaVinci, says, “Our gelato is very dense. It weighs almost twice as much per scoop as most ice creams.” Colvin went on to say that by using less air, they don’t have to use a high butterfat cream, which eliminates the greasy palate caused by a lot of fat. “Our gelato is made with milk, cream and sugar, with 7% butterfat. Because there is less fat, the flavor is more intense,” says Colvin. The top flavors this summer are Key Lime, Coconut and Watermelon sorbet.

Gelato DaVinci also prides themselves on their flavorful sorbet, which is a healthy alternative to other frozen dairy desserts. “Our sorbet is made with fresh fruit and natural juices, making it burst with flavor,” said Colvin. “It is an amazing treat for those watching calories since it has nearly half that of ice cream. It is also fat free, cholesterol free and gluten free.” Their sorbet has been tested by the American Heart Association as a Heart Healthy food item, making sorbet our “healthiest” choice for your summer indulgences.

Want to make your own gelato with the flavor of your choice, even if it is not on the menu? Gelato DaVinci offers “The Gelato Experience” that lets you do just that! Call 317-816-9100 or go to www.gelatodavinci.com for more information. Gelato DaVinci is located at both Clay Terrace in front of Dick’s Sporting Goods and at St. Vincent’s Hospital in Carmel.

You ran the Indy Mini Marathon. You ran the Geist Half Marathon. So you need to put on a few extra pounds? Go straight to Maggie Moos, Handels Homemade Ice Cream or Stone Cold Creamery. They serve up the finest ice cream, along with some tasty mix-in’s. We all know the definition of ice cream, so no explanation is necessary. As stated in the Code of Federal Regulations (yes, there is a “code”), “Ice cream must contain no less than 10 percent milkfat (about 7 grams of fat per 1/2 cup serving).” And once you add in those peanuts, fudge and carmel, you are sure to bulk up in no time, while gaining lots of calcium and protein!

One of Maggie Moo's most popular flavor of "super" premium ice cream is Blue Cotton Candy. Shown here is Gavin Fleming who is trying to manuver his way around this tasty treat.

Tate Schuetz, owner of Maggie Moo’s at 146th and Hazel Dell, makes “super premium” ice cream. “It is higher in butterfat, doesn’t have as much air and in turn doesn’t melt as quickly,” explains Schuetz. “We make all of our ice cream, cakes and products right in the store.” Their most popular flavors are Better Batter and Blue Cotton Candy. And their most distinctive flavor is Buttered Popcorn. “It tastes just like the Buttered Popcorn Jelly Belly,” says Schuetz. “Red Velvet ice cream is another unique flavor as well.”

Another informative fact about Schuetz’s Maggie Moo’s is that they will make special arrangements if your child has certain food allergies. “We do all what we can to help,” says Schuetz. “Just ask.” Schuetz’s daughter has a severe peanut allergy, which is why allergies are an important topic to him.

Maggie Moo’s will be coming out with a new flavor each month all summer long. This month it is Watermelon Taffy, June is Fruity Gum, July is Lemon Sorbet and for August it will be Churro.

“My daughters and I love to get ice cream on a hot summer day,” says Christy Nowlin, Carmel resident, who lives right down the street. “My daughter, Norah, also has a peanut allergy and we just stick to the sorbets. She loves them.”

I found some unique flavors at Handels that will surely entertain your taste buds: Chocolate Peanut Butter Brownie, Pumpkin Pecan, Graham Central Station, Rum Raisin and Spouse as a House, just to name a few. At Cold Stone Creamery, you can always choose a mix-in. That is their specialty, or what they call “creations.” They have everything from fruit, cookies, candy, and nuts to peanut butter, cinnamon, fudge and honey. With locations in both Carmel and Fishers, you are not far from paradise!

So you only ran the 5K. You need a few calories, but not too many. Try custard! That’s right – it is not as fatty as traditional ice cream. Steve Aguilar, owner of a local Ritter’s Frozen Custard, explains that custard was based on the now-famous French Vanilla flavor. “Custard is made with a little bit of egg yolk, which makes it less fattening and a lot richer and creamier.” Custard only has 10% butterfat, which is at the lowest end of the spectrum of ice cream standards.

Ritter’s is also launching a healthy alternative this summer called “tart” frozen yogurt. “It is not as sweet or milky as conventional yogurt,” explains Aguilar. “It uses live cultures and is non-fat.”

What are the most popular flavors of Ritter’s Frozen Custard? Try Turtle Something, Cake Batter and Mint Chocolate Chip. And they have delightful flavors of sorbet (they call it Italian Ice) including mango and blue Italian Ice. Ritter’s can be found in Fishers off Allisonville Road by the airport and on Brooks School Road.

Some other local favorite places to enjoy a frozen dessert are Baskin Robbins, Dairy Queen, TCBY, Culver’s and Bub’s in Carmel. Let’s just pray for a nice, warm summer so you can enjoy a frozen dessert whenever you want! Oh, and by the way, Americans consume about 15 quarts of ice cream per person per year — the most in the world, according to About.com. Wow!