Frozen Desserts That Can Be Eaten All Year Round

Surely there is no dessert in the world as appreciated as ice cream. For this reason, many people consume it 365 days a year even if it is cold or not summer. If you are one of the fans of this delicacy, then you can learn some recipes for frozen desserts that can be eaten all year round in the following article. If you keep reading you will discover the benefits of ice cream. Also, the best recipes to make it throughout the year.

Why is it good to have frozen desserts?

The next time you feel bad because you are consuming frozen desserts, you should know that there are many benefits to enjoying this wonderful dessert. Drinking ice cream could help you in many more ways than you think. In addition, it can be used to strengthen bone mass and to control blood pressure.

As if this were not enough, frozen desserts are a great source of vitamins (especially B), protein and calcium. Of course, that will depend on the ingredients with which we prepare this rich food.

In the case of artisan frozen desserts, they are low in fat and can be adapted to be suitable for diabetics. We must also know that sugar works as a healing agent. In fact, in the past it was recommended to take it after the operation to remove the tonsils.

Delicious recipes for frozen desserts

Homemade frozen desserts

A classic that does not require too much presentation. The ingredients are:

• 8 egg whites
• 1 cup of sugar
• 2 teaspoons of vanilla essences (or whatever you like)
• 2 cups of fresh cream
• 1 pinch of salt
• 2 cups of evaporated milk

Beat the egg whites and sugar in a bowl. Add the essence and salt. Add the fresh cream little by little until it thickens. Place in a container without a lid and place in the freezer for 45 minutes. Stir with a spatula to break up the ice crystals. Put it back in the freezer and repeat after 30 minutes at least two more times to avoid freezing.

Ice cream crepe with almonds

To make the crepes you need:

• 2 eggs
• 150 grams of flour
• 250 ml milk
• olive oil
• salt and sugar
• As an option, a tablespoon of brandy.
• To fill the crepes vanilla ice cream and chopped almonds

Beat all the ingredients of the crepes to obtain a mixture without lumps. Grease a frying pan with a little olive oil and pour a small amount of the mixture, until it is cooked. Remember to turn to cook on both sides. Repeat with all the mixture. Place the ice cream and chopped almonds in the center of each crepe and roll up. Serve in a glass or on a plate.

Ice cream cup with yogurt, mango and strawberry

A delicious and very refreshing dessert. You will need a pot of yogurt of any flavor, half a mango, a sachet of unflavored gelatin and 250 grams of strawberries. Wash the fruits well and beat together with the already hydrated gelatin, until a thick cream is formed. Pour the yogurt into containers and place in the freezer. Finally, put the cream in the fridge until serving time.

Chocolate ice cream souffle

The ingredients needed for this recipe are:

• 200 grams of chocolate
• 3 eggs
• 100 grams of sugar
• 2 tablespoons powdered sugar
• 250 ml of cream
• 2 measures of white rum
• 2 scoops of vanilla ice cream
• Mint leaves for garnish

First, separate the yolks from the whites. Place the chocolate in a container and melt it in a double boiler or in the microwave. Whip the cream with the mixer, add 40 grams of sugar, add the yolks and the rest of the sugar, then the rum. Lastly, the melted chocolate.

Whip the whites until stiff, add 20 grams of sugar and add it to the cream. Let cool and place in the pastry bag. Line two molds with a little mousse, a scoop of vanilla ice cream and another of mousse. Take to the freezer. When serving, sprinkle with icing sugar and decorate with mint leaves.

Banana iced mousse

To make this delicious recipe you need:

• 5 bananas
• 2 eggs
• 5 tablespoons of powder sugar
• 1 and a half cups of milk
• 1 and a half cups of cream
• A teaspoon of nutmeg
• A sheet of gelatin
• 2 tablespoons lemon juice
• Water
• Chocolate sauce
• Mint leaves.

First, soak the gelatin until it softens. Then, put the milk to heat in a saucepan, grate nutmeg over it and finally add the gelatin. Peel and puree the bananas, pour in the lemon juice and then the hot milk. Let it cool down.

Meanwhile whip the cream in the blender, add 3 tablespoons of sugar, take to the freezer. Whip the whites with a little salt and add 2 tablespoons of sugar. Add the yolks to the banana cream and mix, pour the cream and fill the molds that you will take to the freezer. Serve the mousse with the chocolate sauce and the mint leaves.