Healthy ice cream: 5 nutritious options to beat the heat –

Who doesn’t love a cold dessert on hot days? Ice cream, a national passion, is usually the right bet when temperatures threaten to rise. The problem is that the industrialized products that we usually find on the market are usually rich in trans fats and sugar, two substances known to contribute to the increase of bad cholesterol and triglycerides in the blood.

But does that mean you should cut food off the menu? Never! Today, you can find numerous options that are not harmful to the body. Or, you can prepare your own healthy ice cream at home using the following recipes:

Healthy ice cream for hot days

1 – Vegan banana ice cream with chocolate sauce

– (RODNAE Productions/Pexels)

Expert recipes from chefs Celso Fortes and Michelle Rodriguez of Açougue Vegano.

Ice Cream Ingredients:

3 frozen ripe bananas; 2 col. (soup) peanut butter; 1/2 cup. (tea) grated coconut; 1/2 cup. (tea) of coconut milk. Syrup ingredients: 2 col. (soup) cocoa powder; 4 col. (soup) demerara sugar; 1 col. (soup) oil; 100 ml of water.

Method of preparation:

For the ice cream, beat all the ingredients in a blender and then place in the freezer for at least two hours.

For the syrup, place all the ingredients in a pan and heat until thickened.

2 – Fit dark ice cream

– (Juliana Vieira/Disclosure)

Recipe by nutritionist Juliana Vieira.

Ingredients:

1 frozen banana; 1 scoop of whey protein chocolate flavor; 1 col. (soup) collagen powder; 1 col. (soup) of laminated and toasted almonds.

Method of preparation:

Remove the banana from the freezer five minutes before starting the preparation. In a blender, beat the banana, whey and collagen until you get a creamy consistency. Take it to the freezer for half an hour, and serve with the almonds on top.

3 – Low carb and gluten free ice cream

– (Chef Saschi/Disclosure)

Chef Saschi’s recipe, specialist in functional cuisine.

Ingredients:

150g of Adoçã (apple concentrate rich in fiber); 20g butter; 300g zero carb canned milk cream; 1/2 cup. of water.

Method of preparation:

Bring the water, sweetener and butter to the heat and stir until it becomes a very golden and full-bodied caramel. Add 1/3 of the cream and mix well until you get a homogeneous texture. Turn off the heat and add the rest of the ingredients. Purée in a blender for five minutes, and leave in the freezer overnight.

4 – Low carb and sugar free ice cream pie

– (Chef Saschi/Disclosure)

Chef Saschi’s recipe, specialist in functional cuisine.

Layer 1 Ingredients:

150g of Adoçã (apple concentrate rich in fiber); 200g of sour cream; 1/2 col. (tea) vanilla extract; 2 sifted yolks; 1 pinch of salt; 1/2 (cup) of water; 1/4 of the meringue (ingredients and method of preparation below).

Layer 2 Ingredients:

150g of Adoçã (apple concentrate rich in fiber); 200g of sour cream; 1/2 col. (tea) vanilla extract; 2 sifted yolks; 1 pinch of salt; 1/2 (cup) of water; 15g of cocoa powder 100%; 1/4 of the meringue (ingredients and method of preparation below).

Layer 3 Ingredients:

1/2 of the meringue; 100g of sour cream.

Meringue Ingredients:

4 clear; 100g of Adoçã (apple concentrate rich in fiber); 1 pinch of salt.

Method of preparation:

Of all the layers: put all the ingredients (except the meringue) in a saucepan and bring to a low boil until it starts to boil. Then turn off the fire, put the preparation in a pot and take it to the freezer.

For the meringue: put the 4 egg whites with a pinch of salt in a mixer until they form very resistant peaks. Then, gradually incorporate the Adoçã until it becomes a very consistent meringue. To know if the point is right, just take a spoonful of the cream and turn it over. He must not fall.

Assembly:

Layer 1: take 1/4 of the meringue and mix it with the first cream you prepared. Place in the freezer for approximately 30 minutes.

Layer 2: take 1/4 of the meringue and mix it with the second cream (the cocoa one). Make the second layer in the refractory and take it to the freezer again.

Layer 3: Put half of the meringue in the last cream, cover the pie and put it in the freezer one last time (for two hours). If you want to decorate, decorate with 70% cocoa chocolate shavings.

5 – Lactose-free vanilla ice cream

– (Chef Saschi/Disclosure)

Chef Saschi’s recipe, specialist in functional cuisine.

Ingredients:

200g of lactose-free cream; 150 ml of lactose-free milk; 80g of Adoçã (apple concentrate rich in fiber); 4 yolks; 1 col. (tea) vanilla extract.

Method of preparation:

Beat the egg yolks in a blender together with the Adoçã until obtaining a clear cream. Add the cream, milk and vanilla and mix well. Take everything to a pan in low fire and stir until it thickens.

Leave in the freezer for 30 minutes. Remove and beat the cream again until it is homogeneous. Repeat the process at least one more time (the more you do, the creamier it will be).