Bobičasti osvežavajući sladoled&Kremasti vanila sladoled / Berries refreshing gelato & Creamy vanila ice cream

Svi vi koji biste voleli da uživate u sladoledu bez griže savesti, došli ste na pravo mesto:D
Nudim vam ovde 2 recepta za zdraviji sladoled, prvi koji je malo vodenastiji, više kao rumenko, i drugi koji je rajski kremast!
U potrazi za inspiracijom, ko drugi, nego Hleb i Lale ! Inspirisao me njen recept : http://hlebilale.com/2016/06/sladoled-od-visanja-i-bananapesto-od-nanemajstor-za-spremanje-ii/

ali sam ga ipak malo izmenila 🙂

Trebaće vam:

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  • bobičasto voće (circa 500-600 gr recimo, mada ja sam se zaletela, pa je verovatno bilo i skoro kilogram :D) – zamrznuto – ja volim da ga uzmem iz butika zaleđene hrane, because jeftinije je i mogu koliko hoću.
  • banane (2 banane)- mogle bi biti zaleđene, ali ja sam ovaj put koristila sveže
  • kokosovo mleko (pakovanje je od 400ml, a trebaće vam 200-300ml)
  • vanila ekstrakt
  • crna čokolada
  • sveža nana!

Proces pripreme je prilično jednostavan, koristite blender ili neki jači secko da sve ove sastojke sjedinite u kompaktnu masu bez gromuljica. Kad otvorite kokosovo mleko, velike su šanse da će biti deo koji je gust i stvrdnut i deo koji je skoro kao voda. Da biste imali strukturu nalik mleku : stavite citavu konzervu sa kokosovim mlekom u vrelu vodu (spolja vrela voda, unutar konzerve i dalje stoji mleko:D) i mešajte dok se gusti sloj ne otopi.

Što se količine sastojaka tiče, sve je stvar vašeg ukusa. Što više banana, kremastiji ukus. Što više bobičastog voća – više je vode, pa ćete imati sladoled koji je više voden, kao rumenko 🙂

Možete ga izliti u neku već korišćenu posudu od sladoleda, ili u modle za sladoled na štapić! Imam i jedno i drugo, i probala sam i jedno i drugo 🙂 Obložila sam modle za sladoled kokosovim uljem i pre vađenja, modle sa spoljašnje strane ubacila u toplu vodu, da bude lakše da se izvadi.

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final (1)IMG_20170507_120323_997

Nakon izlivanja u željeni kalup, potrebno je odložiti u zamrzivač na 4-5 sati i pre samog služenja biti strpljiv, pa izvaditi na sobnu temperaturu i čekati bar pola sata da tekstura bude laka za rad 🙂 Kašiku za sladoled obavezno u vrelu vodu! Po želji takođe, možete narendati crnu čokoladu preko 🙂

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Fotke drugog recepta nažalost nemam, jer je bilo kasno uveče kad sam ga pravila, ali dočaraću vam rečima! 🙂

Potrebno vam je:

  • 300 gr indijskih oraha
  • 2 banane
  • pola čaše jogurta
  • 5-6 nezaslađenih urmi
  • meda, po želji
  • malo vode
  • sok od 1 limuna (a sledeći put ću staviti 2)
  • vanila ekstrakt
  • sveža nana, što više listića 🙂

Indijske orahe potopiti u vodu, 3-4 sata recimo. Procediti, osušiti od viška vode, pa izblendati u nekom jačem secku. Urmama izvaditi košpice i staviti u vodu, da omekšaju.

Blendajte indijske orahe, dok ne budu glatka smesa. Tome zatim dodati urme, i malo vode u kojoj su stajale. A zatim i ostale sastojke. Moguće da ćete morati prebaciti u veću posudu u jednom trenutku jer vam možda ne staje u secko, kao meni 🙂
Ova količina mi je bila dovoljna za 1 l sladoleda 🙂 Ovaj kremasti je pogodniji za izlivanje i konzumaciju iz plastike za porodični sladoled. Indijski orah mu baš daje „kremastost“…

Takođe valja napomenuti da je drugi recept sigurno dooosta kaloričniji, baš zbog indijskih oraha 🙂
Just saying 🙂

Evo fotki sa konzumacije:

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Onaj prvi sam jednom i doručkovala sa granolom, jer tako sam u mogućnosti 🙂

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Do sledećeg recepta,
Ciao!

N.

 

P.S.

U međuvremenu sam isprobala mix ova dva recepta i njim sam najviše oduševljena!

  • 2 šake badema (potopljenih par sati u vodi, potom ogulite im kožicu), izblendajte

dodati po želji –

  • 2 šake smrznutog voća (mix crvenog),
  • 2 smrznute banane u kolutićima,
  • meda po želji,
  • malo vode,
  • malo jogurta,
  • sveže nane,

i u zamrzivač na nekoliko sati. Sladoled je em kremast, em voćni! Fotku nemam, pojelo se brzo!

Carpe diem!

 

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All of you wanting to enjoy ice cream without feeling guilty, you came to the right place! 🙂

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I offer you here 2 recipes for healthier ice cream: the first one is a bit more on the water-y side, but the second one is heavenly creamy!

When searching for inspiration, seek no more – Hleb i Lale! I was inspired by her recipe:

http://hlebilale.com/2016/06/sladoled-od-visanja-i-bananapesto-od-nanemajstor-za-spremanje-ii/

but I modified it a bit 🙂

You will need:

  • frozen berries (around 500-600 gr, I kind of went for it, so I probably even used 1 kg :D)
  • bananas (2 bananas)- could be frozen as well, but I used fresh bananas this time
  • coconut milk (around 200-300ml)
  • vanilla extract
  • dark chocolate
  • fresh mint!

Preparation is quite simple: use a blender, or food processor to crush and join all of these ingredients into a compact mixture. When you open coconut milk can, most probably you will see 2 distinct parts: one that is solid and the other one clear as water. That is – if you didn’t follow the instructions which say you should  shake the can before opening, as I didn’t. To get the milk texture again : put the whole can into hot water (so coconut milk still in its can, hot water outside of the can :D) and mix it until the thick part melts into milk.

When it comes to amount of ingredients, it all depends on your taste. The more bananas you put, the creamier your ice cream will be. The more berries – you will have more water, so the ice cream will be icier (is that even a word?), more of a sorbet texture.

You can pour it out into some ice cream container, or popsicles mold! I have both, and I tried both 🙂 I coated the icecream molds with coconut oil and before getting the icecream out of mold, I put the mold into hot water, to melt the coconut oil a bit and make it easier to get out.

Ice cream should be held in freezer for about 4-5 hours and before serving, patience is advised 😀 It should „melt“ on room temperature for at least half an hour, so its texture becomes easy to work with 🙂 Run ice cream spoon on hot water! Also, if you want, top it with dark chocolate 🙂

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For the second recipe, you will need:

  • 300 gr cashews
  • 2 bananas
  • 1/2 cup of  yoghurt
  • 5-6 unsweeteaned dates
  • honey, as per your own taste
  • a bit of water
  • juice of 1 lemon (next time I’ll use 2)
  • vanilla extract
  • fresh mint, as many leaves as you want 🙂

Soak cashews in water, 3-4 hours. Drain them, and dry them, and blend them in food processor until you get smooth texture. Remove pits from the dates and put them in half a cup of water, so they soften up a bit.

Blend cashews until you get smooth texture, add dates,  and a bit of water they were soaked in. And add the rest of the ingredients. It’s possible you will have to pour the mixture into a bigger bowl, like I had to, my food processor is not that big.

This amount of ingredients got me 1 l of ice cream. This creamier kind of ice cream is more suitable to pour into an ice cream container, then into a popsicle mold. Cashews really give it creaminess…20170522_180225

No need to mention that this second recipe has waaaay more calories, because of cashews… 🙂
Just saying 🙂

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Until next recipe,

Ciao!

N.

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