Carbohydrate-rich Cocoa ice-cream for physically active

Highly caloric cocoa ice-creams

Those ice-creams have a high amount of carbohydrates (especially sugar) and fats providing 500 kcal of energy per portion. Thus I’d recommend it to: 

  • physically active people that have higher energy demand than normal people in whose diet higher amount of sugar or even processed food is beneficial,
  • those who want to take the first step in improving their lifestyle.

In the “online nutritional-fit world” the use of sugar or high carbohydrates content might be taken as an unhealthy recipe. However, it is a good option for many people. Remember to make your lifestyle changes, and dietary ones to be easy to handle for you.

Components

  • Double-cream 36%, 350 ml,
  • Eggs 3, you can take 2 if they are big,
  • Sugar – 4 spoons of sugar (80g),
  • Overboiled water, 1 spoon,
  • Bitter chocolate (65% cocoa) 200g + 50g for crumbling,
  • Whipped cream (If you wish for topping)

Recipe

Dissolve chocolate in water. Whisk egg yolks with 2 spoons of sugar, add one spoon of water. Eggs white whisk separately, at the end add another 2 spoons of sugar and keep whisking.

Whisk double-cream in another dish, add chilled chocolate, whisked egg yolks and grated the chocolate. Stir it all gently, put in a container(s), and freeze for a minimum of 4-5 hours.

Additional tips and notes

If you like coconut sugar as I do, choose this one or other that you prefer. In my case I used dandelion syrup I made recently for topping with nuts, orange peels, and chocolate coating. The dandelion syrup is high in sugar, thus I use it often for my cocktails interchangeably with bee-honey. 

In contrast to bee-honey, dandelion syrup lacks studies so we can’t know how valuable it is for health. Although bee-honey yields a positive result for healthy and sick people, thus I assume that dandelion syrup is healthy-promoting too.

The higher cocoa content in the chocolate you use the more nutritious ice-creams will be. Cocoa is rich in plant fiber, flavonoids, magnesium, potassium or zinc, and vitamins. Especially cocoa butter and dark chocolate are a source of plant-derived vitamin D2. In the dark chocolate it ranges from 1.90 to 5.48 µg/100 g. Thus if 1 ug is equal to 40 IU of vitamin D, 100g of dark chocolate can provide from 76 to 219 IU of vitamin D. Dependently of the source, you should provide 400-800, or at least 1000 IU daily of vitamin D. 

Nutritional value

  • Nutrient
  • Proteins (g)
  • Fat (g)
  • Carbohydrates (g)
  • Energy (kcal)
  • All, 6 portions (850 g)
  • 49
  • 190
  • 222
  • 3015
  • Per portion (140 g)
  • 82
  • 32
  • 37
  • 500

Sources & References

Kühn J, Schröter A, Hartmann BM, Stangl GI. Cocoa and chocolate are sources of vitamin D2. Food Chem. 2018;269:318‐320. doi:10.1016/j.foodchem.2018.06.098 PubMed