For a few weekth, I will be talking a bit like thith. Having very British teeth, I have finally plucked up the courage to have them straightened with Invisalign.This was a brave decision, given that there is nothing that terrifies me more than a trip to the dentist. I know no one likes having a drill in their mouth, but I am fairly spectacular in my cowardice.And in order to start this process we had to remove my veneer with not just a drill, but a hammer too.I am pretty sure that I flirted with cardiac arrest at that moment.Ironically, it never hurts — I have an equally spectacular dentist — but it is the anticipation of it hurting that kills me.That, and the fact I have an irrational fear of him slipping and drilling a hole through my cheek.Nevertheless, here I am with aligners in my mouth. Vanity has won the day.And, after all the drama, getting them in was easy. Getting them out is another problem. I have tried a few times to no avail. As the hours tick by and I get more and more hungry, I am considering calling the Fire Service.For help, I have turned to the University of Google. They recommend removing aligners wearing latex gloves for extra grip.There are also multiple tips for how to get through the first few days when your teeth are sore. Ninety-nine percent of these tips involve ice cream. Hurrah! I knew there had to be an upside.So now I have the perfect excuse to break out this dairy-free ice-cream recipe. That and the fact that it’s hot as hell.I’ll warn you now, this is on the naughty side of nutrition, but who doesn’t love naughty every now and then?You’ll need an ice-cream maker for this one (try Gorham’s or Master’s) which may feel like an extravagant purchase.However if you have the children at home this summer, then making your own all-natural ice cream can be a fun activity. There are no chemicals, artificial colours or fake flavours here.Ice cream is without a doubt sugary and this is no exception, so serve it as one scoop in a cone to manage portion size.However, rather than using cow’s milk, it uses a combination of coconut milk and almond milk.That’s good news for those who are vegan, have lactose intolerance or a cow’s milk allergy.As a bonus, emerging research suggests that although rich in saturated fat, the kind of saturated fats in coconut milk (medium chain triglycerides) are easier to digest than animal versions.In addition, as they are more readily assimilated and processed by the body, they can be a good source of fuel for active people.If you can’t summon up the energy to make your own, then note that Miles often stocks coconut milk ice cream by Turtle Mountain.But if you do make your own, have fun and enjoy it — if not entirely guilt-free then at least partially!Peppermint chocolate chip coconut milk ice creamIngredients (makes approx 1 quart)1 14oz regular CAN of coconut milk (not the kind in a carton in the dairy section)1 ½ c almond milk¾ c agave syrup1 tsp pure peppermint extract3 tbs canola oil⅛ tsp salt¾ tsp xanthan or guar gum½ c dairy-free chocolate chips1. Blend the coconut milk, almond milk, agave syrup, peppermint extract, canola oil, salt and xanthan gum in a blender. If you don’t have a blender, whisk together thoroughly.2. Chill the mixture in the fridge for two to three hours.3. Pop the ice cream mix into the ice cream maker and prepare according to the manufacturer’s directions.4. Fold the chocolate chips into the ice cream.5. Cover the ice cream with cling wrap, making sure the cling wrap is pressed onto the top of the ice cream (to prevent ice crystals forming.)6. Place in the freezer and allow to harden.The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is the managing director of natural ltd and a fully qualified nutritional therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a registered dietitian. For details visit www.natural.bm or call 236-7511.