Zucchini Mint Ice Bars
Zucchini Mint Ice Bars - Dairy Free Popsicles with a difference - beautifully refreshing and light! Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
At around 90 percent, courgettes are almost as water-rich as cucumbers. In addition, they are a good source of vitaminB1, which is necessary for the utilization of many nutrients as well as the good functioning of nerves and muscles. With its essential oils and pungent substances, the ginger tuber provides the piquant-fresh taste and, on top of that, stimulates the blood circulation and the circulation.
For an even more exotic aroma, you can also replace the lemon juice with lime juice. Vegan ice cream is made with maple syrup or agave syrup instead of honey.
(Percentage of daily recommendation)
| Calorie | 43 cal. | (2 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 127 mg | (3 %) | ||
| Calcium | 17 mg | (2 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 Zucchini
- ½ oz ginger (1 piece)
- 3 Tbsps coconut sugar
- 1 handful mint
- 2 ½ Tbsps lemon juice
- 2 Tbsps honey
Kitchen utensils
Preparation steps
Clean, wash and finely grate the zucchini. Peel ginger and grate finely.
Mix zucchini with coconut blossom sugar and ginger. Wash the mint leaves, shake dry, mix with the zucchini mixture and spread on 8 ice-cream cups.
Mix lemon juice with 16 ounces water and honey. Fill up ice cream cups with it and let them freeze for about 1 hour. Then insert wooden sticks and let it freeze for another 3 hours. Remove from the forms for serving.
