Creamy Cucumber Ice Cream
ready in 3 h. 25 min.
This unique dessert is an extremely healthy variation of regular ice cream, made with vegetables instead of only sugar and cream. It has far less fat and calories, but has far more nutrients.
You can use low fat yogurt for an even lighter variation.
Author of this recipe:
Season the cucumber with salt and leave to steep in water to around 10 min. Pat dry.
Mix together the crème fraîche, yogurt and the horseradish. Add the mint and stir into the cucumber mixture. Season with salt and ground black pepper and fold in the egg white. Transfer to a flat container and freeze for at least 3 hours stirring every 30 min.