With the summer season in full bloom and the children’s holidays coming soon, they are definitely looking for ideas to overcome the boredom and the heat wave. Making homemade ice cream with your little kids’ favorite ingredients can be exciting, among the many child-friendly activities you will do at home with your kids. (Read again: Summer Specials: 6 Delicious Mango Recipes You Must Try This Summer)
This also prevents your child from overbuying juices, colas, or other packaged desserts that contain additives, preservatives, and artificial sweeteners. This can increase the risk of some health problems.
Here are some recipes for ice cream carefully selected by nutritionists. This will help you deal with the heat of summer in the best possible way. These ice creams are easy to prepare and delicious with fresh, natural ingredients rich in nutrients such as fiber, calcium, iron and vitamin C.
Chocolate banana ice cream
Recipe by Jagriti-Cloudnine, Malado
material:
-Four peeled frozen bananas
-¼ cup cocoa powder
-2 tablespoons of peanut butter
-¼ cup of cow milk.
Instructions:
1. Put frozen banana, cocoa powder and peanut butter in a blender.
2. Blend the ingredients.
3. Freeze for 2 hours so that it is hard enough to scoop into the corn.
Mango yogurt ice cream
Recipe by Jagriti Brar – Cloudnine Group of Hospitals in Mumbai-Malad
material:
-2 cups of tofu
-Two mangoes (ripe), peeled and chopped
-One pinch saffron strand soaked in 2 tablespoons of milk
-1 pinch cardamom powder (Eraichi)
-Honey 2-3 tsp
Instructions:
1. Peel the mango, cut it roughly and freeze it for 3-4 hours.
2. In the meantime, pour the card into a fine sieve lined with muslin cloth to drain it.
3. Place the bowl down to collect the whey and set it aside for about an hour or until all excess water has been drained from the yogurt.
4. Add the card hanging on the blender with the chopped frozen mango and saffron, and add the cardamom powder. Blend into a smooth puree.
5. Freeze the mixture in a safe box in the freezer, seal the box with a lid and freeze for 3 hours or until almost frozen.
6. Remove from the refrigerator and blend again with a blender to remove ice crystals. Repeat this process again.
7. After the third freezing, the mango frozen yogurt is ready to serve.
Vegan peanut butter ice cream
Recipe by Cloudnine Group of Hospitals, clinical nutritionist, Gurpreet Kaur in Chandigarh
material:
-2 cups of milk without dairy products (oat milk, almond milk, soy milk, coconut milk)
-4 tablespoons of stevia (natural sweetener)
-½ cup of peanut butter
-Salt of ¼ teaspoon
-1/2 teaspoon of pure vanilla essence
-Toppings (chopped peanuts, chocolate syrup, chocolate chips)
Instructions:
1. Stir all ingredients together and pour the mixture into an ice tray or 1-2 shallow containers.
2. Freeze the mixture for 1 hour, then remove the ice tray or container, make it soft enough in a blender and mix until smooth.
3. Freeze again for up to 30 minutes to make a hard ice cream.
4. Top with chopped peanuts, chocolate syrup and chocolate chips.
Oat milk banana ice cream
Recipe by Cloudnine Group of Hospitals, clinical nutritionist, Gurpreet Kaur in Chandigarh
material:
-Cocoa powder – ¼ cup
-2 cups of oat milk
-One mashed potato banana
-1/8 teaspoon salt
-Sugar to your liking
-Added optional toppings
Instructions:
1. Add 2 cups of oat milk, stevia and salt together.
2. Add 1 mashed potato banana and a few chocolate chips for a smooth taste.
3. Mix all these ingredients together in a whisk and pour into an ice cream maker or ice tray.
4. Freeze the mixture for up to 1 hour, then soften the ice cubes sufficiently for processing by the food processor.
5. Next, blend the mixture again in a blender until smooth and freeze for another hour to give it a firmer texture.
Rainbow popsicles
Recipe by Greata Sherene Robinson, Executive Nutritionist, Cloudnine Group of Hospitals, Chennai
material:
-Black and green grapes-¼ cup
-Mango-¼ cup
-Watermelon-¼ cup
-Kiwi-¼ cup
-Strawberry-¼ cup
-Lemon juice-1 glass
Instructions:
1. Cut the fruit into small, even slices.
2. Place fruits in different colors and layers in popsicle molds. Place them closely so that there are no gaps between them.
3. Pour the lemon juice into the mold and tap it lightly to prevent bubbles.
4. Insert the stick into each mold. Put it in the freezer for a few hours and then provide these delicious healthy fruit popsicles to the kids.
Mint ice cream
Greata Sherene Robinson, Executive Nutritionist Recipe – Cloudnine Group of Hospitals, Chennai
material:
-Frozen banana-cut into chunks-4 pieces.
-1/2 tablespoon.Mint extract
–2-3 scoop.Roasted nuts
Instructions:
1. Add all ingredients to the grinder and grind until smooth and creamy.
2. Transfer the mixture to a glass container and freeze overnight.
3. Scoop the ice cream into a bowl and serve with mint leaves and nuts as a topping.
Soft coconut ice cream
Recipe by Kavya-Cloudnine, Whitefield
material:
-Grated coconut-3 / 4 cups
-Water-½ cup
-Soft coconut pulp-½ cup
-Jaggery (melted-1 string consistency)-1.5tbsp
-Cinnamon powder-½ tsp
-Salt-Pinch
Instructions:
1. Blend grated coconut with water and extract coconut milk (you need to get ½ cup).
2. Add coconut milk, soft coconut pulp, jaggery, cinnamon powder and salt to the blender. Blend well until creamy consistency.
3. Pour this mixture into an airtight container and freeze for 6-8 hours until the desired consistency is reached.
Date, fig, walnut ice cream
Recipe by Kavya Santosh, Executive Nutritionist at the Cloudnine Group of Hospitals in Whitefield
material:
-Dried figs (anjeer)-¼ cup
-Date-¼ cup
-Walnuts (crushed / chopped)-¼ cup
-Milk-1¾ cup
-Jaggery-1 tbsp
-Soy milk powder-2 tablespoons
Instructions:
1. Put dried figs and dates in a pan, mix with 3/4 cup milk, mix well and cook on medium heat for 6-7 minutes with occasional stirring.
2. Allow the mixture to cool completely and blend until smooth.
3. Transfer the mixture to a bowl, add the remaining milk, soymilk powder, walnuts and jiggery and mix well.
4. Transfer the mixture to a container and freeze for 4-6 hours or until semi-solidified.
5. When the mixture is partially solidified, add it to the blender and mix well.
6. Return the mixture to the container and freeze until it is completely solidified.
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