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3 EASY ICE CREAM RECIPES TO BEAT THE HEAT THIS SUMMER.

July 18, 2016

The red hot summer is here and we all need an effective sweet escape from the heat. Continuing the topic from last week: ice cream, in this article we are giving you three of 2 Health App's best quick and easy recipes for healthy, delicious ice-cream. Dig in fearlessly: there is nothing better than the feeling of melting ice cream running down your lips. 

 

Chocolate-Cherry Vegan Ice Cream

 

Prep.time: 10 min (plus time to freeze) 

Per 2 servings

 

Ingredients:

2 bananas, frozen and cut

1 cup frozen cherries

2 Tbs. vegan ‘nutella’ (a smooth mix of hazelnut butter and honey)

1 Tbs. maple syrup

2 Tbs. raw cacao powder

2 tsp. pure vanilla extract

 

Directions:

  • Blend all ingredients in a blender to a smooth consistency.

  • Eat and enjoy now or freeze until firm.

  • To prevent the finished sorbet from getting freezer burned, put a piece of parchment over the sorbet in the container so that it isn’t exposed to air.

 

Chocolate-orange sorbet

 

Prep.time: 5 min (plus time to freeze) 

Per 6 servings

 

Ingredients:

2 cups water, divided

13 Tbs. soft light brown sugar

5 Tbs. coconut sugar

9 Tbs. raw cacao powder

1/4 tsp. Himalayan or sea salt

170 gr dark chocolate, finely chopped

Zest and juice of one orange

1/2 tsp. pure orange extract

1/3 vanilla bean

 

Directions:

  • In a medium saucepan, combine 1 ½ cups water, brown and coconut sugar, cacao powder, and salt. Put the pan over medium-high heat and bring the ingredients to a boil. Let it boil for about a minute, whisking continuously, until everything is melted.

  • Remove the pan from the heat and add the chopped chocolate. Continue to whisk until the chocolate is melted.

  • Add the remaining ½ cup water, vanilla, orange juice, zest and extract to the chocolate and stir to combine. Put aside to cool.

  • Pour the chocolate sorbet base into a container/box and freeze it, occasionally mixing energetically.

  • To prevent the finished sorbet from getting freezer burned, put a piece of parchment over the sorbet in the container so that it isn’t exposed to air.

 

Vegan Pistachio Ice Cream

 

Prep.time: 5 min (plus time to freeze) 

Per 6 servings

 

Ingredients:

3 bananas, cut and frozen

1 avocado 

100 gr pistachio nuts

4-5 Tbs. maple syrup

1 1/2 tsp. pure vanilla extract 

 

Directions:

  • Place the pistachio nuts into the kitchen robot and blend until smooth.

  • Add the avocado, banana, vanilla and maple syrup and blend for 3-5 min until you reach a creamy, homogeneous mixture.

  • Pour the ice cream base into a container/box and freeze it for at least an hour (in every 15 min energetically mix the ice-cream).

  • To prevent the finished ice cream from getting freezer burned, put a piece of parchment over the sorbet in the container so that it isn’t exposed to air. 

 

Read also EVERYBODY LOVES ICE CREAM.

 

Thank you for reading this blog post. For more health, wellness and yoga related information, materials and inspiration download 2Health App (available on both Android and iOS). 2Health App and all its updates are available for a single charge ($2.99). You access all content, all the time, anywhere. No monthly membership fees and restrictions. We would love to hear from you. Tell us what you think.

 

 

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