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Low Calorie Vegan Ice-Cream Recipes

by | Aug 22, 2016 | Nutrition | 0 comments

Whether you’re lactose intolerant or are dedicated to an exclusively plant-based diet, a low calorie vegan ice-cream can be a refreshing recipe during the hot days of summer. Fortunately, there are a lot of great recipes out there that will let you experiment with various textures and flavors. All this, without an ounce of milk in site and without overloading you with calories.

Here are a few important tips to keep in mind before you get started. While you will need an ice cream maker, it’s still possible to make no-churn low calorie vegan ice-cream. The following recipes and tips will take both possibilities into account.

Fat is your key to making things creamy if you’re using an ice cream maker. Coconut milk is therefore a fantastic alternative for using cream and whole milk. Even if you’re not the biggest coconut fan, coconut milk doesn’t have an overpowering flavor. If you add chocolate and/or fruit, it will easily mask the coconut taste.
When you want your ice cream to be thicker – including if you’re using coconut milk – certain thickeners can thicken things up while boosting creaminess. They include arrowroot and cornstarch.
If you add a sweetener to your ice cream, choose a liquid or syrup form. If you choose anything but liquid or syrup, you’ll be stuck with crystals in your ice cream.
To keep your final product smooth and avoid graininess, follow your low calorie vegan ice-cream recipe using ingredients that are as cold as possible before you start blending. Combine it all as quickly as you can and allow for as little melting as possible before freezing.

Now for the recipes.

The easiest vegan ice cream recipe has to do with simply blending pieces of frozen banana until smooth and then adding either flavors or toppings. Mix in a bit of cocoa powder, strawberry or blueberry and the result will be a truly delicious treat. To keep the calories as low as possible stick to fruit and stay away from cocoa and nuts, though.
Vegan vanilla ice cream is also pretty straightforward, needing one can of refrigerated full-fat coconut milk (use only the fatty layer on top and leave out the coconut water in the can), 1 cup of almond milk, 3 tablespoons of white sugar (or preferably maple syrup or agave nectar), 2 tablespoons of vanilla extract and ¼ teaspoon of table salt. Whisk the ingredients together in a bowl until fully combined. Place the bowl in a freezer until contents half frozen. Stir and whisk every half hour until it is frozen. Usually takes 3 to 4 hours, depending on how soft you want it to be when you serve it.

To make sure that even those calories do as little damage as possible, don’t forget to work FenFast 375 into your diet. This vegan-friendly tablet will help to keep your metabolism revved.

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