Is there anything you want more in summer than good ice cream? Heat, sun, vacations… everything invites you to enjoy one, and if it is a better fit ice cream.
Industrial options are usually full of unhealthy fats, loaded with sugars and full of pre-finished products: dyes, preservatives, flavors, stabilizers… Given this, you don’t have to get carried away and end up eating something like that or give it up; get down to work and prepare homemade fit ice cream with a healthy recipe to enjoy and take care of yourself at the same time.
Preparing delicious ice cream at home is very simple and if it is fit even more so. Because you don’t need a refrigerator or specific kitchen tools. No previous cooking experience. Some good ingredients and a few minutes are all you need to enjoy a fit ice cream recipe like the ones we propose below.
Dark chocolate and banana fit ice cream
Ingredients:
- 500gm Kinu tofu
- 4 medium ripe bananas
- 6 tablespoons of pure cocoa powder
- 2 tablespoons of agave syrup
- 7 drops of vanilla extract
Preparation:
- Put the peeled bananas, the agave syrup, the vanilla essence, the pure cocoa powder, and the cold silky tofu from the fridge in a blender glass, in tablespoons, or cut into large cubes.
- Blend very well until you obtain a fine and homogeneous mixture, with a creamy appearance.
- Pour this mixture into a large container with a lid and place it in the freezer. Every 30 minutes, take it out and stir so that no ice crystals form. Depending on the power of your freezer, it will take more or less to have the perfect texture and freezing point. A good freezer will have it ready in an hour.
Tips:
- Use cold Kinu tofu from the fridge; it will pick up some heat during grinding but you will save time by using it cold.
- If you are going to serve it for dessert, you can prepare it at the same time as the food, and surely at the time of preparation and food, it will already be ready if your freezer is powerful.
- If you want to prepare it to have several days in the freezer, it is better to divide it into a portion of Tupperware and take them out of the freezer 10 minutes before serving so that the texture does not get too hard and frozen.
- To give this fit ice cream a more adult, daring, and exotic touch, add a mixture of spices before crushing the ingredients: a knife tip of ground ginger, a knife tip of ground star anise, and a knife tip of nutmeg ground.
Protein ice cream with cheesecake and fruits of the forest
Ingredients:
- 500 gm of non-fat whipped fresh cheese (0% fat)
- 100g frozen blueberries
- 6 large dates
- 100g frozen raspberries
- A lemon
- 100 gm of frozen blackberries
- 7 drops of almond extract
Preparation:
- Pit the dates.
- Zest the lemon (only the yellow part of the peel).
- Put the frozen raspberries, blackberries, and blueberries together with the pitted dates and lemon zest in a blender glass. Add the defatted fresh beaten cheese already cold from the fridge and then the almond extract. Blend until smooth and creamy.
- Pour the mixture into a Tupperware, close it and store it in the freezer.
- Let it freeze until serving time.
Tips:
- If you use frozen berries and very cold cheese from the fridge for the preparation, with less than half an hour of freezing it would already have a good fit ice cream texture.
- If you have a sweet tooth and want a fit recipe with a very sweet flavor, replace the dates with three tablespoons of agave syrup. You will lose the flavor of the dates but you will lose some extra calories.
- For a better presentation and a delicious summer dessert, serve in glasses decorated with frozen berries and fresh red currants. It will be spectacular and with the extra advantage of achieving around dessert with less ice cream and more fruit.
- You can give it an extra point of protein and flavor by adding 4 tablespoons of strawberry-flavored protein powder to the mixture before grinding it for a more fit result.
Peach, vanilla, cinnamon, and chocolate fit ice cream
Ingredients:
- 3 large ripe peaches
- 1/2 liter of evaporated milk
- 2 tablespoons of pure cocoa powder
- agua
- 1/4 teaspoon ground cinnamon
- 7 drops of vanilla extract
Preparation:
- Peel the peaches, remove the bone from each one and chop their meat into small cubes. Freeze them spread out in a bowl, placing a sheet of baking paper between it and the fruit.
- Put the cold evaporated milk from the fridge, 2 tablespoons of the agave syrup, the vanilla extract, and the cinnamon powder in a pitcher; mix well and pour into a Tupperware with a lid. Store it in the freezer for about 40 minutes.
- While it cools, mix the pure cocoa powder with the remaining half tablespoon of agave syrup, gradually adding water while continuing to mix with the help of a dessert spoon until it has a syrupy texture.
- Put the diced peaches and the frozen evaporated milk mixture in a blender glass. Crush and mix and before it gets too hot and loses texture serve it with threads of chocolate syrup on top. Or freeze it again until the moment you want to serve it, keeping the syrup separately in an airtight glass jar in the fridge.