Inevitably, walking through the shops, the eye falls in the various ice cream counters that abound with all kinds of delicacies. However, not always, you will find ice creams specially formulated for those with lactose intolerances or for those who have chosen a vegan diet. I propose you to challenge the ice cream makers and walk in front of their window with a delicious chocolate ice cream prepared with your hands, naturally free of lactose, cholesterol and animal-derived ingredients.
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Identity Card of the Recipe
- 188 KCal Calories per serving
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Ingrediants
- 50 g of bitter cocoa
- 25 g of dextrose
- 5 g of carob flour
- 10 g of inulin
- 500 ml of soy milk
- 250 ml of vegetable cream
- 150 g of sugar
Materials Needed
- Casserole
- Food thermometer
- Whip
- Sieve
- Balance the accuracy
- Pyrex ice cream maker or tray
Preparation
- In a saucepan, pour the soy milk, vegetable cream, dextrose and sugar. Mix the mixture with the whisk and, while stirring constantly, add the carob seed flour.
Did you know that
Carob seed flour (which can be replaced by an equal amount of Aglumix®) disperses well both hot and cold and is considered one of the most popular gelling / stabilizing agents for ice cream.
Its cold dispersion does not cause problems since, being insoluble, it does not create lumps. In any case, carob seed flour requires at least 2 minutes at 80 ° C for its complete solubilization and to best exercise its thickening capacity.- Heat the mixture, monitoring the temperature: once 45 ° C is reached, add the inulin.
- Continue to mix with the whisk and gradually add the sifted bitter cocoa.
- Leave the mixture to cool for at least 6 hours (maturation phase).
- After the cooling hours have elapsed, pour the mixture into the ice cream maker and leave to stir for 15-20 minutes or until the desired consistency is reached.
Who does not own the ice cream maker
he can still make this ice cream. In this case, simply pour the mixture into a tray and place it in the freezer, taking care to stir the mixture every 20 minutes to avoid crystallizing the ice cream. This operation should be repeated about 6 times.- It is advisable to leave the ice cream to set in the freezer for an hour before consumption.
Alice's comment - PersonalCooker
By bacchus if it's good: this ice cream proves that you don't need to use cow's milk, eggs and fresh cream to make a delicious fresh dessert. By correctly balancing fats and sugars, we have in fact obtained a mouth-watering ice cream, without cholesterol, lactose and animal fats.Nutritional values and Health Comment on the recipe
Chocolate Soy Ice Cream - Lactose Free and Cholesterol Free - is a useful food to reduce cholesterol levels in the blood, especially if substituted for the traditional one. Furthermore, since it does not contain lactose but sucrose, it can be safely consumed even by subjects without intestinal lactase. However, it has a non-negligible energy supply, provided mainly by simple sugars (which is why it is not recommended for use in case of diabetes mellitus). The maximum portion of Chocolate Soy Gelato - Lactose-Free and Cholesterol-Free Ice Cream (if consumed at the end of the meal) is about 50-60g (90-110kcal); away from the main meals, however, it is possible to reach 80g (150kcal).
PLEASE NOTE: The information on the nutritional profile of the ingredients is not detailed enough to identify the breakdown of fatty acids contained in Chocolate Soy Gelato.
