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Delicious recipes for vegetable ice cream

Delicious recipes for vegetable ice cream

Creamy carrot ice cream sandwich, spinach lollipop with chufa and avocado horchata or pea gazpacho. What a fun and fresh way to take vegetables in summer! In a few minutes you will have some original dishes with vegetables.

From a nutritional perspective, it is recommended to integrate the consumption of ice cream into the usual meals and not their intake between hours. Ice cream is one of the favorite foods of Spaniards in summer, according to the study Ice cream consumption habits in Spain, which indicates that 70% of Spaniards take ice cream once or twice a week on these dates.

CARROT POLES

INGREDIENTS (4 people):
- 250 g of carrots
- 1 orange
- 1/4 lemon
- 2 nectarines
- 1/2 teaspoon of lemon juice
- 1/4 teaspoon of orange zest
- 1/4 teaspoon ginger

Wash and dry the orange well. Grate the skin and set aside. Peel the orange and 1/4 of lemon. Wash and dry the carrots. Cut the ends. In a blender, pass the carrots and remove the pulp to a bowl. Blend the orange and lemon. Transfer the juice obtained to the blender glass. Add 50 g of carrot pulp, orange and leftover lemon.

Peel the nectarines and add them to the blender glass. Add the zest of orange, lemon juice and ginger. If the blender is not very powerful, grate the ginger and add the resulting juice.

Shred well until you get a silky texture. Fill the molds. Put the lid on and put them in the freezer until they are hard and can be unmold.

PEAS GAZPACHO WITH ITS MINT ICE CREAM

Ingredients: 500 g of small frozen peas / Mint leaves (to taste) / Salt / Water / Bread / Sherry Vinegar / Extra Virgin Olive Oil (picual variety)

Elaboration: in a beater glass we add the peas without defrosting, a pinch of salt, half a glass of water, the bread (of the previous day or of mold) and a trickle of vinegar. We beat When we see that there is a creamy texture, we add the mint leaves - to taste - and we add another little water. Let the mixture macerate, at least a couple of hours in the fridge so that it takes all the flavors well. After this time, we beat again this time adding oil little by little. The point of gazpacho, more or less liquid, depends on the taste of the consumer.

CREAMY CARROT AND COCO CREAMY SANDWICH

Ingredients: 400 g of frozen carrots / 1/2 liter of coconut milk / Salt / Sugar / Maria-type cookies

Elaboration: In a beater glass, we crush the frozen and raw carrots together with the coconut milk. We put a pinch of salt and sugar to taste until you get a dense texture. With the help of a round mold, we put a cookie in the bottom, fill with the carrot and coconut mixture, and cover with another cookie. We introduce in the freezer for about four hours.

ESPINACAS POLO, CHUFA HORCHATA AND AVOCADO

Ingredients: 250 g frozen spinach / 1 frozen avocado / 1/2 liter of chufa milk / Lemon juice / Sugar / Salt

Elaboration: with the help of a beater glass we put all the ingredients without defrosting and mix well until all the flavors are harmoniously united. We try and correct sugar or milk of chufas according to taste. We put our mixture in a few molds of polo and freeze, at least four to six hours. After that time, you can enjoy!

BANANA AND AVOCADO ICE CREAM

If you like the idea, the complete recipe is here: Banana and avocado ice cream

Information prepared with the advice of the Spanish Association of Manufacturers of Frozen Vegetables (ASEVEC), which advises the consumption of vegetables also in summer.

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