Yes! You can lose weight by eating sugar free ice cream once a day. Ice cream is a great food for weight loss naturally. Women may have 1 cup of ice cream, and men may have 1½ cups per day with low calories. Calcium based ice cream can also help you lose weight fast. Ice cream parlors make ice creams that are packed with hidden ingredients that can destroy your whole day effort to losing weight. You can make you own healthy ice cream cup for weight loss at home easily.
Best Homemade Sugar Free Ice Creams for Weight Loss
Mango and Lychee Ice Cream
Energy – 150 kcals
Protein – 4 g
Carbohydrate – 22 g
Fat – 8 g
Fiber – 1 g
Calcium – 120 mg
Iron – 1 mg
- 1 medium mango, peeled, stoned and roughly chopped
- 600 ml/1 pint milk
- 400 g fresh lychees, and roughly chopped
- 3 to 4 tablespoons corn oil
- 1 tablespoon clear honey to taste (optional)
Put the mango flesh into a food processor or blender and puree until smooth.
Turn into a bowl and add the milk, honey and corn oil. Combine the ingredients well, then freeze in an ice cream maker. Alternatively, put the mixture in the freezer until it begins to set, then process in a food processor or blender.
Step 3 Return to the bowl and place in the freezer and repeat the process twice more for a smooth ice cream.
Gooseberry and Lemon Ice Cream
Energy – 90 kcals
Protein – 3 g
Carbohydrate – 17 g
Fat – 2 g
Fiber – 0 g
Calcium – 100 mg
Iron – 1 mg
- 750 g gooseberries, topped and tailed
- 2 tablespoons water
- 1 tablespoon honey to taste
- 2 teaspoons egg re-placer mixed with 2 tablespoons water
- 300 ml milk substitute
- finely grated rind of 1 lemon
- mint or lavender sprigs, to decorate
Put the gooseberries into a saucepan with the water. Bring to the boil and simmer for about 15 minutes until the gooseberries are soft. Lift out the fruit with a slotted spoon and place in a food processor or blender, leaving the juice in the pan.
Blend the gooseberries to a smooth puree, adding the honey. Boil the juice to reduce to 175 ml. Cool slightly and stir in the egg re-placer mixture. Simmer for 2 to 3 minutes, beating constantly.
Fold in the gooseberry puree, he milk substitute and grated lemon rind.
Pour into a shallow freezer container and freeze for 45 minutes, then tip the ice cream into a food processor or blender and process for 30-60 seconds. Put the ice cream back in the freezer. Repeat the pureeing and freezing processes twice, then freeze the ice cream until firm. Serve scooped into glass bowls and topped with mint or lavender springs.
Fresh Apple Ice Lollies
Energy – 80 kcals
Protein – 0 g
Carbohydrate – 21 g
Fat – 0 g
Fiber – 3 g
Calcium – 10 mg
Iron – 0 mg
Put the apples into a saucepan and add just enough water to cover the bottom of the pan. Simmer gently for 10-20 minutes until very tender.
Puree the apples in a food processor or blender or press through a sieve to make a very smooth puree. Sweeten to taste with honey.
Leave the puree to cool, then pour it into lolly moulds or ice cube trays and freeze until mushy. Add sticks and continue freezing until set.
Other fruit purees can be used instead of the apples: gently simmer apricots, plums, peaches or blackcurrants. Other fruits, such as raspberries, strawberries, blueberries, kiwifruits and melons, can be blended uncooked with unsweetened apple juice and frozen.