Ice cream & sorbets

An ice cream at anchor in the late afternoon is one of the simple pleasures of a Caribbean cruise, and often the detail crews remember — especially those sailing with children.

It is also the most demanding item on a provisioning list: ice cream needs a freezer that genuinely holds its temperature, not just a fridge compartment. Lollies and single portions cope with fluctuations better than tubs, which recrystallise at the first dip.

Tropical fruit sorbets are a good alternative to dairy ice cream: lighter, they sit better after a meal eaten in real heat.