Ice cream day: check out 10 healthy and refreshing ice cream recipes –

Spring started yesterday, and today we already have reasons to celebrate: it’s World Ice Cream Day (9/23)! Nothing better than betting on ice cream recipes to cool off, right?

It is not known for sure who was the creator of this delicacy, but records already show that the Romans liked to mix snow with fruits. Afterwards, the Chinese emperor King Tang decided to increase the combination by adding milk and (surprisingly!) rice to the dessert to make it creamier.

Over time, different civilizations improved their own recipes. Currently, there are some variations of preparation, but all are still served chilled.

Ice cream: It contains a little more fat;
sorbet: It does not contain milk, it is only fruit and water based;
Gelato: The Italian version tends to have less air in the composition and is handmade, which makes it creamier;
Popsicle: Comes frozen and on a stick.

To celebrate the date, we separate 10 ice cream recipes for you to enjoy without guilt. Check out:

healthy ice cream recipes

1. Avocado mint ice cream to increase satiety

– (Alamy/)

Ingredients:

2 and 1/2 cup of cashew nut milk; 1 cup mashed ripe avocado; 30 fresh mint (or peppermint) leaves; 1/2 teaspoon peppermint or peppermint essential oil (optional); 1 cup of honey; 1 teaspoon of spirulina powder; Juice of half a lemon.

Method of preparation:

Put the ingredients in the blender and beat for 5 minutes or until you get a creamy and homogeneous mixture. Transfer to a baking dish (spread well to crystallize faster) and place in the freezer. Remove every half hour and knead with a fork. Repeat this process until the dough is firm. Store in closed jars inside the freezer (better on the second or third day) and remove about 10 minutes before consuming.

2. Post-workout tapioca and coconut ice cream

– (Alamy/)

The suggestion is made by vegetarian chef Priscilla Herrera, from Banana Verde restaurant, in São Paulo.

Ingredients:

1/4 cup granulated tapioca; 2 cups coconut milk; 1/4 cup grated fresh coconut; 1/4 soft tofu, drained and mashed with a fork 1/2 cup honey (or 2 tablespoons liquid stevia); 1 tsp vanilla coffee (optional); 1 scoop of natural rice or vanilla vegetable protein (optional).

Method of preparation:

In a deep bowl, hydrate the tapioca with half the milk. Add the grated coconut and set aside. In the blender, place the tofu, the rest of the milk, the honey (or stevia) and the vanilla. Beat for 5 minutes or until creamy. Add the protein and beat for another 2 minutes. Add to the hydrated tapioca and transfer to a baking dish (spread well to crystallize faster) and freeze. Every half hour, remove from the freezer and knead with a fork. Repeat this process until the dough is firm. Store in closed jars inside the freezer (better on the second day) and remove about 10 minutes before consuming.

3. Mango, chestnut and mint ice cream to refresh

– (Alamy/)

The suggestion is made by chef specialized in healthy eating Carol Stofella, from Rio de Janeiro.

Ingredients:

4 mango units (blend in a food processor or blender until pureed); 100 grams of raw, unsalted cashew nuts (leave in water for 4 hours, drain well and blend with a minimum amount of water until it turns into a cream); 1 tablespoon tahini (sesame paste); 1 tablespoon stevia sweetener (optional); 1 teaspoon vanilla extract; 1 teaspoon of guar gum; 1 teaspoon xanthan gum; 2 cups of coffee (small) of water; Fresh mint to taste.

Method of preparation:

In the processor or blender, place the mango puree, chestnut cream and tahini. Mix until you get a homogeneous consistency. Add the stevia, vanilla and guar and xanthan gums already dissolved, separately, in the water. Beat quickly and take to the freezer for 2 hours. Put the contents in the blender once more and take it to the freezer until firm. Serve with the mint. It lasts a week in the freezer.

4. Lactose-free red fruit ice cream

– (Tomaz Vello/Disclosure)

Recipe suggested by the Banana Verde restaurant in São Paulo.

Biomass ingredients:

6 very green nanica bananas.

Ice Cream Ingredients:

1 cup of chopped strawberries; 1 cup of blackberries; 1 squeezed lemon; 2 tablespoons of coconut sugar; 3 dwarf bananas (ripe); ½ cup coconut milk; 2 tablespoons vanilla extract; ½ cup cashew nut milk; 1 tablespoons of extra virgin coconut oil; 1 pinch of pink salt; 1 teaspoon of cream of tartar; 1/2 teaspoon of xanthan gum.

Method of preparation:

Biomass: wash the bananas well. Place them whole in the pressure cooker, cover with water and close the lid. Cook over medium heat (170°C to 190°C) for 10 minutes, after the cooker has pressure. Turn off the fire and let the pressure out. Open the pan and with the help of a tongs, remove the pulp from the banana and place it in the blender or food processor. Add a little filtered water and process until you get a smooth cream.

Ice cream: in a container, mix the berries, the squeezed lemon and the coconut sugar and take it to the fridge. In the blender, beat the bananas, coconut milk, vanilla, cashew nut milk, coconut oil, salt and tartar cream. Beat until fluffy and add the berries. Then beat for another minute and add the xanthan gum. Take it to the fridge for 1 hour. Put the dough in the ice cream machine until it gets a firmer texture. Remove and serve in ice cream pots.

5. Matcha ice cream with honey

– (Disclosure/Disclosure)

Recipe suggested by chef and functional gastronomy consultant Flávio Passos, presenter of the program Comer Bem Que Mal Tem, on Canal Sony.

Ingredients:

1 cup of raw cashew nuts (soak in water for 4 hours); 1 cup fresh coconut milk; 2 tablespoons of bee honey; 8 drops of stevia sweetener; 4 teaspoons of powdered organic green tea (matcha); 1 squeezed lemon; 2 teaspoons of powdered ginger; 1/2 teaspoon salt; 1 very ripe large avocado (or preferably 4 very ripe small avocados); 1/2 very ripe banana.

Method of preparation:

Drain the water from the chestnuts and blend in a blender with the coconut milk. Add the honey, sweetener, lemon, matcha, ginger and salt. Hit some more. Finally, beat the banana and avocado (or avocado) until you get a homogeneous cream. Place in the freezer for at least 2 hours. Serve with cocoa nibs or dark chocolate drops.

6. Banana and chia protein ice cream

– (Alamy/)

Recipe suggested by chef specializing in healthy eating Carol Stofella, from Rio de Janeiro.

Ingredients:

6 units of very ripe and frozen banana in slices, without the peel; 1 tablespoon creamy green banana biomass; 3 teaspoons of chia; 1 teaspoon vanilla extract; 1 teaspoon of guar gum; 1 teaspoon xanthan gum; 2 cups (small, coffee) of water; 1 tablespoon coconut sugar (optional); 1 teaspoon of powdered cardamom (optional); 1 teaspoon of cinnamon powder (optional)

Method of preparation:

Wait for the banana to defrost a little before hitting the processor or blender with the biomass, chia and vanilla. Add the guar and xanthan gums already dissolved, separately, in the water. Beat a little more and add the sugar. Add cardamom and cinnamon at the end. Place in the freezer for 4 hours or until set. The ice cream lasts for 1 week in the freezer.

7. Banana and caramel ice cream with fleur de sel

– (Alexandra Vaz/Disclosure)

Recipe suggested by functional culinarist Alexandra Vaz, from @petit_a_petite.

Ingredients:

4 units of banana cut into slices; 1 cup coconut milk; 1/2 cup coconut sugar; 1/2 cup of water; 1/4 cup tahini (sesame paste); 1/4 teaspoon fleur de sel (or sea salt); • pecans to taste.

Method of preparation:

The night before, place the bananas and coconut milk in ice cube trays in the freezer (this will help the creaminess of the ice cream). Place the coconut sugar and water in a small saucepan and bring to a boil without stirring. When it starts bubbling, turn it off and add the tahini and salt flower. Mix with a wire whisk or wooden spoon until smooth. Blend 3/4 of the caramel, banana slices and frozen coconut milk in a blender until it turns into a shiny cream. Place in the freezer for at least 4 hours. Remove half an hour before serving. Finish with the reserved caramel and pecans (or any other nut of your choice).

8. Banana and strawberry ice cream

– (Disclosure/Disclosure)

Recipe suggested by nutritionist Ana Carolina Icó, from the Diet and Health Program (SP).

Ingredients:

2 units of nanica banana; 1 cups of strawberries.

Method of preparation:

Cut the bananas into slices and then freeze them for 2 hours. Pique the strawberries and also take to the freezer. Remove the fruits from the freezer or freezer, and let them defrost for 5 minutes. In the blender or food processor, beat the banana together with the strawberries until it becomes a cream. Serve immediately.

Tip: also try other fruits in place of strawberry or substitute cocoa powder.

9. Chocolate popsicle with whey protein

– (IslandLeigh/Thinkstock/Getty Images)

Recipe suggested by nutritionist Alessandra Luglio, from São Paulo.

Ingredients:

2 cups cashew nut milk; 2 scoops of whey protein vanilla or chocolate flavor; 1 tablespoon unsweetened cocoa; 2 tablespoon coconut oil; 2 tablespoon cocoa nibs; Stevia to taste.

Method of preparation:

Blend the milk, whey protein, cocoa and coconut oil in a blender. Then, add the cocoa nibs to the cream and put it in the freezer in an ice or popsicle mold.

10. Spinach and pineapple detox popsicle

– (Reproduction/Getty Images)

The suggestion is from the healthy culinary specialist Gabi Gastejon, from @farofafit.

Ingredients:

1 cup spinach; 1 cup of chopped pineapple; 500 milliliters of coconut water; 5 to 7 mint leaves.

Method of preparation:

Beat everything in the blender. Pour the juice into popsicle molds. Place in the freezer for 3-4 hours.