Healthy fool-proof Strawberry Ice-Cream

Let’s talk some baking science. As much as I love the classic ice-cream, I do want to have a healthier option for that can taste just as good. People tend to ignore these healthier versions because, one: it is too obvious that it is not a traditional ice cream due to the weird and very different texture; and second: the taste is just not it.

So to achieve that perfect texture, we do need some essential elements into it.

Ice: in this case, we are replacing the ice with frozen fruit because it will perform the same purpose, froze the ice cream.

Emulsifier: as we are using frozen fruit, they all contain little parts of ice that will eventually melt and create water. We need something that will absorb that water, that’s why we are using options like protein powder, milk powder and xantanum gum.

Sugar: I know, you might be wondering, “why would I add more sugars into something that is made from fruit?”, but as much as I would like to ommit the extra sugar, it is necessary. Sugar will help with the crystallization. But, as we are amongfor a healthier version, I will use monk fruit, a natural zero calories sweetener. Feel free to use cane sugar, but be careful with the quantity.

Fat: the fat needed will be from a milk option with a higher fat percentage. As I wanted to keep this recipe vegan, I will full fall coconut milk, but feel free to use 2% fat milk.

What is xantanum gum?

Ingredients

• 1 and 1/2 frozen bananas

• 8 frozen strawberries

• 50 ml of full fat coconut milk

• 1 tbsp of monk fruit

• 4 tbsp of cornstarch or 2 scoops of protein powder

Instructions

1. Blend everything together. It might be tough to blend it depending on your blender, but do not add more water/milk.

2. Place the ice cream on a — and freeze it overnight.