Carbohydrate-rich Cocoa ice-cream for physically active
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.
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)
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.
All, 6 portions (850 g)
Per portion (140 g)
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
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