Healthiest Ice Cream of Summer: Seven Best Recipes For June

The hottest days of the year are here and most of us want to refresh ourselves with fresh and tasty ice cream. The problem? That most commercial ice creams have a rather undesirable nutritional composition and a low nutrient intake. The solution? Prepare a little healthier ice cream in our own house: it is not difficult and in this way, we control the ingredients. To help you out, we bring you seven healthy ice cream recipes that you can prepare in your kitchen and thus enjoy its flavor and refresh yourself more healthily. Yogurt Ice Cream with Cherries The yogurt is a good ingredient for making homemade ice cream: it is creamy, naturally, you can buy or do it ourselves at home, and combines well with most fruits and flavors of those of you craving. Ingredients Two natural yogurts A handful of pitted cherries, cut into small pieces Elaboration We wash the cherries, we pit them and cut them into small pieces so that when eating the ice cream they are like little stumbles. We pour the yogurt in a jar and beat it with rods until it has a creamy consistency and incorporates the cherries. We pass it to a topper or a source and put it in the freezer. For us to have a creamy yogurt texture, it is necessary to remove the ice cream and stir it approximately every half hour for two hours: this way it does not freeze completely and remains very creamy. It is a little laborious, but the result is very good. Homemade Nutella Ice Cream Do you remember that a few months ago we gave you the recipe for our homemade Nutella cream? Well, today we will use it to get rich ice cream with this characteristic chocolate flavor, but much healthier. Ingredients 200 grams of toasted hazelnuts (not fried and not salted!) Three tablespoons of defatted cocoa A splash of milk 100 grams of beaten cheese Elaboration I always prepare the homemade Nutella before, to have it ready (or because I have already prepared it from another day before), but it is also no mystery: we put the hazelnuts and the defatted cocoa in a powerful mixer and we incorporate a little milk until finding a creamy texture. To make the ice cream, we combine the beaten cheese, which has a very neutral flavor, with the Nutella cream: we incorporate them with rods and put it in the freezer. We have to remove and stir every half hour, but healthy Nutella-flavored ice cream is well worth the effort. You can decorate with cocoa nibs on top. Avocado and Banana Ice Cream The creamy fruits are the best when it comes to preparing ice cream, including banana and avocado, which are what we take in this recipe. Make sure that the banana is very ripe so that it provides the sweetness that the recipe needs without having to resort to artificial sweeteners. Ingredients Two well-ripened bananas A ripe avocado A little lemon juice Honey in case you want to sweeten it a little more Elaboration The night before we left the bananas peeled and cut into pieces in the freezer. At the time of making the ice cream, we just have to place the frozen pieces of banana inside the blender, add the meat of the avocado, and the splash of lemon and beat until we have a creamy mixture. Keep in mind that some mixers, especially if they are glass and not handheld, heat the mixtures when whisking them. You can choose a mixer that does not or use a hand mixer, although it is a little less powerful and takes longer to assemble. Fruit Slushies’ Fruit slushies’ are always a good option, for example, to finish a meal. They are very easy to prepare, fast, and usually like everyone, as we can adapt the recipe to the type of fruit that we like the most. My favorite is the watermelon, but you can do it with strawberries and red fruits, citrus, or any combination of fruit that you think you may like. Ingredients The fruit that you like the most (depending on the type of fruit and the amount of water it contains, we will need more or less quantity: better to try it by eye) Crushed ice Elaboration As simple as leaving the cut fruit the night before in the refrigerator and mixing it in the blender with the crushed ice at the same time that we are going to take it. We can give extra freshness to this dessert with some mint leaves as decoration. We refer to the mixer here again: check that your mixer is suitable for crushing ice (not all are and they can break the blades). In this case, the best option is a glass blender, which has more power. Banana Ice Cream with Cinnamon and Cocoa Possibly the simplest ice cream I have ever prepared, as well as very rich and perfect to combine with different toppings. As a base, we will only use bananas and then on top, you can accompany the ingredients that you like the most. Ingredients Two well-ripened bananas Toppings: cocoa nibs and a little cinnamon powder Elaboration We leave the cut bananas in the refrigerator for at least a couple of hours, although I usually leave them overnight. Then we just have to put the frozen banana in the mixer (hand or glass) and beat until you find the right texture. As for toppings, I suggest cocoa nibs and cinnamon powder, but you can put chopped nuts into small pieces, grated coconut, peanut pieces, a little homemade Nutella... Green Tea and Coconut Milk Ice Cream Generally, when we prepare ice creams based on drinks we need a thickener to find the correct texture of the ice cream: egg yolks, powdered milk, or condensed milk are usually used, but these options did not convince me too much. Another option, which is the one we use in this recipe, is coconut milk. Ingredients Green tea infusion (or green tea leaves) Water 250 ml of coconut milk A splash of lemon juice Elaboration We prepare a couple of infusions of green tea (two cups, which are usually about 400 milliliters approximately) and, once it is ready, we let it cool completely. Mix it with the coconut milk and the lemon trickle and put it in the fridge for at least two hours. Here the same thing happens to us that happened to the yogurt ice cream: it is necessary to remove the ice cream every half hour approximately to beat it and that we have the appropriate texture. Of course, if you have a refrigerator at home, it can be done in the refrigerator, which will take up a lot of work. Vanilla Ice Cream with Greek Yogurt The Greek yogurt is also a good choice for creaminess to make homemade ice cream: look for one good quality and natural, without sugar or sweeteners, since the essence of vanilla will give you all the flavor you need. Ingredients A Greek yogurt Half a cup of milk (or vegetable drink), about 100-150 ml Two small tablespoons of vanilla extract Toppings to taste: nuts, cocoa nibs, cinnamon... Elaboration As in the previous cases of yogurt ice cream, we "assemble" the yogurt with the rods until it is very creamy: if we use Greek yogurt it will take less and the texture will be better. We incorporate the milk little by little and continue beating; then we incorporate the vanilla extract and put everything in the freezer. As before, we will have to take out the container with the ice cream approximately every half an hour to keep stirring so that it does not freeze. When using toppings you can incorporate dried fruit, defatted cocoa powder, fresh fruit... Whatever you like best and best suits you.