Mint ice cream with cucumber
| 10 min | ||
| 1 min | ||
| 1 min | ||
| 4 h | ||
4 h 12 min | ||
|---|---|---|
| Proteins | 2.1 g |
| Fats | 22.6 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 2.4 g |
| Calories | 222 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.2 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 7.6 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.13 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 346 |
| Weight loss | Detention | Set |
|---|---|---|
| 23% | 16% | 14% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Cream: 99% A | 719116083? |
| iWhich products: ◦ Cream: 94% ◦ Mint: 3% ◦ Cucumbers: 3% B2 | 23275022? |
| iWhich products: ◦ Cream D | 121212122 |
| iWhich products: ◦ Mint: 82% ◦ Cucumbers: 18% K | 9122012? |
| iWhich products: ◦ Cream B12 | 8877? |
| iWhich products: ◦ Cream: 77% ◦ Cucumbers: 20% ◦ Mint: 3% B5 | 66105? |
| iWhich products: ◦ Cream: 95% ◦ Cucumbers: 5% B4 (Choline) | 56116? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Cream Fluorine | 14145814? |
| iWhich products: ◦ Cream: 87% ◦ Cucumbers: 10% ◦ Mint: 3% Phosphorus | 6696? |
| iWhich products: ◦ Cream: 77% ◦ Cucumbers: 17% ◦ Mint: 6% Potassium | 6787? |
| iWhich products: ◦ Cream: 85% ◦ Mint: 9% ◦ Cucumbers: 6% Calcium | 5555? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Cream Palmitic acid (Saturated) | 979714997? |
| iWhich products: ◦ Cream Alpha-linolenic acid (Omega-3) | 15212617? |
This refreshing and unusual ice cream is perfect for summer days. It combines the delicate flavor of cream, the freshness of mint, and a light crunch of cucumber, making it an excellent choice for keto diet enthusiasts.
First, prepare all the ingredients.
Finely chop the fresh mint (5 g). Then grate the cucumber (50 g) on a fine grater and squeeze out the excess liquid to avoid watery ice cream.
After that, proceed to whip the cream.
In a deep bowl, whip the cream (150 g) with stevia (28 g) until soft peaks form. This will help create a light and airy texture for your ice cream.
Then, fold in the finely chopped mint and grated cucumber into the cream mixture, mixing thoroughly until smooth.
When all the ingredients are well combined, transfer the mixture to a freezing container and smooth the surface.
Place the container in the freezer for 3-4 hours to allow the ice cream to set.
- Title ▶️
- Recipe ▶️
- Ingredients ▶️
- Macronutrients in the Dish ▶️
