A source of healthy fats and antioxidants, this ice cream combines a creamy texture with a light sweetness and the freshness of spinach. Perfect for maintaining a keto diet and improving health.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Cream | |||
| Spinach | |||
| Egg yolk | |||
| Butter | |||
| Erythritol | |||
| Vanilla | |||
| Xanthan gum ↺ | |||
| Product release: | 693 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 5 | ||
| 7 | ||
| 30 | ||
| 5 | ||
| 5 | ||
| 4 | ||
4 52 | ||
|---|---|---|
| Proteins | 2.8 |
| Digestible proteins | 0.3 |
| Fats | 30.8 |
| Net carbohydrates | 2.4 |
| Calories | 289 kcal |
| Indexes | |
| Glycemic index | 2.2 |
| Glycemic load | 0 |
| Insulin index, II | 10.3 |
| Disease inflammatory index, DII | 0.04 |
| Antioxidant, ORAC | 618 |
| Weight loss | Detention | Set |
|---|---|---|
| 30% | 21% | 18% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (2) | |
| |
- Histidine4,4%
- Tryptophan21%
- Phenylalanine4,7%
- Methionine5,9%
- Threonine2%
- Lysine2,5%
- Valin2,3%
- Isoleucine0,7%
- Leucine3,7%
- КлассКол-во гр
- Омега-30.30
- Омега-60.39
- Омега-91.58
- Холестерин0.18
- Saturated fats3.15
| Nutrient | % of RDA |
|---|---|
| Lutein | 17171729?4 |
| Chlorophyll | 17171751?17 |
| Fluorine | 16161665?16 |
| Selenium | 1212112262 |
| Phosphorus | 1111111684 |
| Iron | 832641 |
| Calcium | 777776 |
| Potassium | 71091165 |
| Manganese | 677963 |
| Nutrient | % of RDA |
|---|---|
| Palmitic acid (Saturated) | 120120120185?241 |
| Cholesterol | 898989357?178 |
| Alpha-linolenic acid (Omega-3) | 182620321410 |
| Stearic acid (Saturated) | 13161621?32 |
| Arachidonic acid (AA, Omega-6) | 7201340?4 |
| Nutrient | % of RDA |
|---|---|
| Tryptophan | 1521215382 |
| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | |
| Mediterranean | |
| Anticandidal (ACD) | |
| FODMAP | |
| AIP | |
| DASH | |
| GAPS | |
| Low Lectin Diet | |
| Low Histamine Diet | |
| Gluten-free Casein-free (GFCF) | |
| Specific Carbohydrate Diet (SCD) | |
| Low Oxalate Diet | |
| MIND | |
In a blender, mix 100 ml of cream with a fat content of 33–35% and 100 g of spinach until smooth.
Transfer the mixture to a small saucepan, add vanilla extract (1 tsp) and place on low heat to warm.
Slowly pour in the egg yolks (3 pcs) into the cream mixture, stirring constantly to prevent them from curdling. Heat on low for 5–7 minutes, until the mixture begins to thicken, without bringing it to a boil. Stir continuously during this process.
Wait for the mixture to cool.
If using xanthan gum (1/8 tsp, optional), mix it with the sweetener (2 tsp).
After that, whip the chilled cream with a fat content of 33–35% (400 ml) until fluffy, adding the sweetener in a thin stream.
Gently fold the cold milk-yolk mixture into the whipped cream. If desired, add MCT or butter (2 tbsp). Whip the ice cream for 1–2 minutes.
Then divide the mixture into molds.
Place the ice cream in the freezer for 4–5 hours.
For a more uniform texture, you can stir the ice cream 2–3 times during the first hour.
| Health benefits | |
|---|---|
| Boosting Immunity | |
| Metabolism Boost | |
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