Ice cream made with 2 ingredients
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| Ingredient | Qty, g | |
|---|---|---|
| Cream | ||
| Stevia ?A sugar substitute is used in the recipe with sweetness relative to sugar 1:1 | ||
| Cocoa powder | ||
| Vanilla | ||
| Cinnamon | ||
| Mascarpone | ||
| Product release: | 570 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 6 min | ||
| 10 h | ||
10 h 6 min | ||
|---|---|---|
| Proteins | 2.5 g |
| Fats | 30.7 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 2.3 g |
| Calories | 296 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0 |
| 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. | 8.8 |
| 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. | 0.04 |
| 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. | 0 |
| Weight loss | Detention | Set |
|---|---|---|
| 30% | 22% | 18% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Cream Fluorine | 20207920? |
| iWhich products: ◦ Cream Phosphorus | 77107? |
| iWhich products: ◦ Cream Calcium | 6666? |
| iWhich products: ◦ Cream Potassium | 6897? |
| iWhich products: ◦ Cream Selenium | 55943 |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Cream Palmitic acid (Saturated) | 132132202132? |
| iWhich products: ◦ Cream Alpha-linolenic acid (Omega-3) | 20293523? |
Chill 35% cream (500 g), whisk with a mixer for 3-4 minutes.
Add stevia powder (70 g), and whisk again with a mixer for 1-2 minutes.
Pour into a mold and place in the freezer for 8-10 hours.
It is not recommended to store this ice cream for more than a day, as the taste of the ice cream changes by the next day. And it is not as delicious as in the first 8-10 hours.
Variations: