Ice cream, refreshing, nutritious, easily digested dessert

Ice cream, refreshing, nutritious, easily digested dessert

Nonfat cooking:

In this dessert we help of fruit juice and liquor to cook a tasty bananas manner without the need to use a lot of fat, in this case butter.


The cooked fruit loses much of its vitamins, but this dessert is an attractive way to bring fruit into our diet and respect the recommendations of three pieces a day.

Dried fruits in the garrison, are an extraordinary source of vitamins, minerals, fiber and substances that protect against cancer, but because of its high sugar content, the ration will be moderated. It is important to introduce nuts as a garnish for our plates to improve our nutritional status.

Vanilla ice cream provides quality protein, minerals like calcium and phosphorus and vitamins, so that is a refreshing, highly nutritious and dessert easily digestible for the coming months.

We must be careful with the quality of fat ice cream, trying to pick the ones that take only milk fat, avoiding hydrogenated fats.


From first color we eat a salad with pasta to complete the contribution of carbohydrates, vitamins, fiber, minerals and water.


  • Mixed salad
  • Anchovies and chilli skewer
  • Bread
  • Capricho banana


  • Peas with mashed potatoes and ham
  • Bread
  • Fruit
  • Milk

Ice cream recipe rice pudding

Ice cream recipe rice pudding

Recipe Ice Cream rice pudding. A recipe for rice pudding but turned into ice cream. Dessert ice cream made in the program All over rice.

Ingredients of the recipe for rice pudding ice cream:

  • For 2 people:
  • 20 g of rice bomb
  • 4 egg yolks
  • 3 tablespoons sugar
  • 180ml milk
  • 2 tablespoons cream
  • 2 wafer dough for dumplings
  • Water
  • Caster sugar
  • Cinnamon powder

Development of the recipe for rice pudding ice cream:

Put heat the milk in a pan with two tablespoons of sugar and a teaspoon of cinnamon. Stir, add the rice and cook slowly for 25 minutes. Crushed and allowed to cool.

To mount the yolks, place them in a bowl with a little water and a tablespoon of sugar. Enter the bowl in a pan with water and cooking water bath over low heat. Beat the yolks until fluffy cream. Put the bowl in another bowl with ice broader.

To whip the cream, place in a bowl, beat with a stick and gently mix with the yolks. Gradually add crushed rice pudding, remove and place in a container pre-cooled. Enter it in the freezer for 30-40 minutes.

For the cookie, sprinkle top with flour, extending the wafers and sprinkle a little flour on top. Stretch wafers with a rolling pin.

Place on a baking sheet, sprinkle a little powdered sugar on top and bake at 190° C for 4-5 minutes. Remove from the oven, turn them over and sprinkle with icing sugar. Bake for 1 more minute. Let cool on a plate.

Serve the rice pudding ice cream in a bowl that is cold. Serve with crispy biscuit and sprinkle some cinnamon on top.

Nougat ice cream recipe

Nougat ice cream recipe

Nougat ice cream. Eva Arguinano presents a different way of eating nougat at Christmas, in the form of ice cream and served with custard or sauce of red fruits.


  • For 12 people:
  • 75 g of sugared almonds and hazelnuts
  • 75 g candied fruits
  • 2 egg whites
  • 1/4 l semi whipped cream
  • 1 tablespoon sugar
  • Honey 100 g
  • 1 tablespoon water
  • To accompany:
  • Custard
  • Mashed or stewed red fruit sauce
  • To decorate:
  • A raspberries
  • Mint leaves

Development of nougat ice cream recipe

In a saucepan, reduce (up ball point) honey, sugar and water.

In a bowl, mount the egg whites with the mixture of honey, sugar and water.

Chop Chop fruits and candied nuts. Throw in another bowl and mix well. Stir in whipping cream and then add the honey and sugar meringue.

Pour into molds and bring them into the freezer. Unmold and serve with custard, mashed or stewed red fruit sauce.

Garnish with mint leaves and a raspberry.

Ice cream recipe rice pudding with wafers and chocolate

Ice cream recipe rice pudding with wafers and chocolate

Gourmet Desserts proposes a recipe for ice cream rice pudding and chocolate wafer accompanied by an original and refreshing dessert.

Ingredients (serves 6):

  • For the ice cream rice pudding:
  • 800 ml. milk
  • 300 ml. cream
  • 100 gr. of rice
  • 100 gr. of sugar
  • 3 cinnamon sticks
  • For the wafer:
  • 2 egg whites
  • 60 gr. of butter
  • 60 gr. icing sugar
  • 60 gr. Of flour
  • To decorate:
  • couverture
  • Mint leaves
  • Currants

Preparation Recipe Ice cream rice pudding with wafers and chocolate:

For the rice pudding, add 3/4 l. milk, 1/4 of cream, rice and cinnamon sticks cook (stirring occasionally) in a pan over low heat. After 30 minutes, add sugar and cook for 10-15 minutes.

Remove cinnamon sticks, allowed to warm, add the milk and cream previously reserved and crush it with an electric mixer. Pass through a sieve, pour the mixture into molds and placed in the freezer until firm.

For the wafer, heat the butter in the microwave. Put the egg whites in a jar, add the butter, flour and sifted icing sugar. Crushed with an electric mixer until a homogeneous mass.

Insert it into a pastry bag and extends small portions (giving them more like the way) on a plate lined with baking paper or rubber. Enter in the oven at 180 ° C for 4-5 minutes. Moldealos hot.

Melt the chocolate in a microwave or double boiler. Serve ice cream on each plate and decorate with strings of chocolate, mint leaves and a gooseberry.


To unmold the ice cream, put them briefly in a large bowl with hot water. Then, run a knife around the edges and gently flip it over the plate.

Ice Cream Recipe watermelon soup vinegar

Ice Cream Recipe watermelon soup vinegar

A recipe different ice cream: Ice cream vinegar with watermelon soup. A recipe of Eva Arguinano in its program Temptations of Eve.

Ingredients of the recipe of vinegar ice cream with watermelon soup:

  • 1 slice of watermelon
  • 4 tablespoons balsamic vinegar
  • 3 eggs
  • 7 tablespoons sugar
  • 250 ml. whipped cream
  • A pinch of ginger root
  • A hint of licorice powder
  • A pinch of “five berries”
  • A little bit of salt
  • 1 lemon
  • mint

Preparation of the recipe of vinegar ice cream with watermelon soup:

Separate whites and yolks. Monta whites with 3 tablespoons sugar with wire whisk. Monta yolks well with other 3 tablespoons sugar with the whisk.

Add a tablespoon of vinegar and whisk a little more. Mix the egg yolks with the whipped cream and add it to clear it. Mix well but gently. Pour this mixture into individual molds lined with baking paper and bring them into the freezer to freeze.

Peel the watermelon and trocealas. Place it in a glass and crushed in a blender with a pinch of salt, a pinch of grated ginger, spices “5 berries” and a pinch of crushed licorice powder. Strain and reserve.

Put the rest of vinegar to reduce sugar with a spoon, until slightly thickened. Peel the lemon wedges and pulls.

Served ice cream with watermelon soup and accompanied with a little vinegar reduction, some lemon wedges and mint leaves.

Recipe meringue ice cream

Recipe meringue ice cream

Ingredients of the recipe for meringue milk ice cream:

  • For Eight people:
  • 1/2 l. milk
  • 1/4 l. cream
  • 3 egg whites
  • 75 gr. of sugar
  • 50 gr. icing sugar
  • 2 sheets of gelatin
  • 1/2 of strawberry gelatin
  • 1 cinnamon stick
  • A piece of lemon peel
  • Water
  • Leaves mint

Preparation of the recipe for meringue milk ice cream:

Put the milk and cream to boil in a saucepan. Add the sugar, cinnamon stick and a piece of lemon peel. When you take the milk flavor, remove from heat and stir in the gelatin sheets previously soaked in cold water. Allowed to warm and remove the cinnamon stick and lemon peel.

Put some water in another pot, when it starts to boil, remove the pan from the heat, add the strawberry gelatin, dissolve it and add a little cold water. Spend a mold and wait until set.

With wire whisk, mount the egg whites until stiff. Add the icing sugar and still riding.

Add the egg whites until warm milk and mix well.

Cut 8 squares of cardboard and 8 baking paper and let them cut into the center, inserted into each of a teaspoon of dessert.

Pour into individual molds and placed on a teaspoon each with its corresponding role (that sticking to the meringue milk) and cardboard. Enter in the freezer until firm. Unmold, serving and garnish with the chopped sheets of gelatin and mint.

Honey Ice Cream Recipe

Honey Ice Cream Recipe


  • 6-8 people:
  • 1L. milk
  • 300 g. of honey
  • 8 egg yolks
  • 200 g. cream
  • 2 sheets of gelatin
  • Water
  • To decorate
  • honey, mint leaves, raspberries, blackberries, currants and wafers


Put the soaked gelatine leaves in a bowl with cold water.
Put the milk (reserve a little) to a boil in a saucepan, add the honey and mix until dissolved.

Put the egg yolks in a bowl, add the milk and mix well previously reserved until a smooth cream. Pour some hot milk flavored with honey and continue mixing.

Passes the contents of the bowl to the pan and cook for about 5 minutes.

Remove the pan from the heat, it incorporates the gelatin sheets soaked in water and mix. Let it cool. Add the whipped cream and beat until evenly mixed throughout.

Pour into individual molds and placed in the freezer for 2 hours.
Unmold and decorate with honey, raspberries, blackberries, currants and wafers.


In this recipe we used gelatin sheets, but you can also use powdered gelatin. A sheet of gelatin comes weigh about 2 grams. The equivalent would be the amount of dust that enters a teaspoon of small coffee measure.

Frozen yogurt recipe

Frozen yogurt recipe

Eva Arguinano teaches us how to make frozen yogurt. A recipe kitchenettes, easy to prepare and refreshing. Are you going to encourage to prepare?

Ingredients of the recipe of frozen yogurt:

  • For 6 people
  • 200 ml cream
  • 4 natural yoghurt
  • 4 tablespoons condensed milk
  • Mint leaves
  • Currants

Development of the recipe frozen yogurt:

Put the cream in a bowl and mount it with an electric whisk.

Put the yogurt in a bowl and whisk. Add the condensed milk and mix well.

It incorporates this mixture to the cream and mix with soft, enveloping movements.

Pour everything into a glass mold, cover with plastic wrap (it is important that the plastic is in contact with the cream) and enter it in the freezer until firm (2-3 hours).

Serve and garnish with mint leaves and a gooseberry.


Before eating frozen yogurt, do not forget out of the freezer 15 minutes before. Thus, besides being much more manageable, better you appreciate the taste.

If you want to change the flavor of your ice cream, you can substitute any other natural yogurt flavor: banana, chocolate…

Strawberry Ice Cream Recipe

Strawberry Ice Cream Recipe

Ingredients Recipe strawberry ice cream:

  • 1kg. Strawberry
  • 1 lemon
  • 4 eggs
  • 3 tablespoons sugar
  • 75 gr. white chocolate couverture
  • 250 ml. single cream
  • water
  • mint leaves
  • cookies and chocolate flakes (to accompany)

Preparation Recipe strawberry ice cream:

Wash strawberries, drain well and retirales tails. Place in a suitable source for the oven, sprinkle sugar, a little grated lemon peel and juice of half a lemon. Cover with foil, close tightly and bake at 180 for 10-15 minutes.

Whip the cream with the wire whisk.

Separate whites and yolks. Also mounted whites until stiff with wire whisk. Whisk the yolks and mix with roasted and passed through the food mill strawberries. Add the whipped cream and then the egg whites, mixing gently. Pass the mixture into a mold lined with baking paper. Enter in the freezer and wait for it to freeze.

Melt the chocolate white with a little water in a saucepan, stirring until chocolate is diluted. Let cool and mix with some chopped mint leaves.

It serves ice cream with strawberries and white chocolate soup and accompanied with some cookies and chocolate flakes. Garnish with mint leaves.

Cream Cheese Recipe

Cream Cheese Recipe

The high temperatures that accompany the spring and summer months encourage us to choose food or light, cool or cold products with the idea of quenching thirst. An alternative is to take ice cream, a delicious, refreshing and easily digested food product.

This time, Eva Arguinano shows how easily prepare a delicious ice cream cheese.

Ingredients (4 people):

  • Serves 4:
  • Wafers or cones
  • 1 terrine cheese spreads cool (200 g)
  • 2 natural yoghurts
  • 6 tablespoons icing sugar
  • 1 tablespoon raspberry jam

Development of the recipe for ice cream cheese:

Place the yogurt in a bowl and whisk with a hand wand. Add sugar and mix well. Stir in cheese and mix until a smooth cream.
Pass the mixture to another bowl, pour the jam and stir with a fork.

Cover with plastic wrap ice cream (it is important that the plastic is in contact with the ice cream). Enter in the freezer until firm (about 2 hours).

To serve, accompanied by a few wafers or cones.

You can enrich your ice cream in many ways, so do not hesitate to add a few pieces of chocolate or some berries.