Blackberry Ice Cream
(3 votes)
(3 votes)
Blackberry Ice Cream - A fruity, colorful summer treat everyone will enjoy, guaranteed!
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
174
calories
Calories
Healthy, because
Even smarter
Nutritional values
Blackberries are a good source of iron, which plays an integral role in blood formation, and vitamin C, which helps support a healthy immune system.
Instead of caramel or chocolate sauce, garnish this ice cream with a more healthy option like chopped pecans, pistachios or almonds.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 174 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 310 mg | (8 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 9 ozs Blackberry
- 2 Tbsps honey
- 1 tsp lemon juice
- 10 ozs Yogurt (low-fat)
- 2 Tbsps Currant Syrup
- 3 ½ ozs Whipped cream
Preparation steps
1.
Rinse the blackberries, drain, set aside 4 berries and the puree the rest with honey and lemon juice. Pour through a fine sieve.
2.
Mix the fruit puree with the yogurt and black currant syrup. Beat the cream until stiff and fold in.
3.
Pour the mixture into 4 chilled ramekins, top each with 1 blackberry and freeze for at least 1 hour. Remove and serve immediately.
