50+ Lifestyles

We All Scream for Ice Cream

By Katie Schaeffer, RD, LD
Hy-Vee Registered Dietician
(563) 359-9323
kschaeffer@hy-vee.com

You know the saying, “You scream, I scream, we all scream for ICE CREAM!” Nothing tastes more like summer than a delicious and refreshing ice cream cone on a hot day! It’s time to celebrate summer and National Ice Cream Month! Think outside the “cone” when indulging in your favorite cold creamy treat with these dietitian-inspired ideas and tips!
Portions size matters!

Before enjoying your summertime treat, think about your bowl size. Because of ice cream’s higher fat and sugar content, remember to control your portion sizes. The simple task of choosing a smaller bowl or even grabbing a mug to enjoy your ice cream treat will help control your portion size. We often eat with our eyes, so by having a smaller bowl or mug, you will feel more satisfied with a smaller portion of ice cream.

Don’t forget the fruit!

Ice cream can get a nutrition boost by adding fresh fruit as a delicious topping. Think beyond strawberries and chocolate for an ice cream sundae. Indulge in other healthy fruit toppings such as pineapple, peaches, berries, bananas – even kiwi. Also, for an added twist, try grilling these fruit toppings first before adding to your ice cream. The fruit is ideal for grilling. The natural sugars in fruits caramelize when grilled, giving the fruit a unique sweet and rich flavor. Just like meat, the fruit may be marinated or glazed for added flavor with fruit preserves or alcohol, or seasoned with spices such as cinnamon or ginger. The most important thing to remember when grilling fruit is to watch it closely when on the grill. The ripest fruit will only take one to two minutes on each side to cook. The only preparation necessary is that fruits such as peaches, plums, and apples need to be cut in half and the seeds or pit removed; pineapple needs to be cut into thick slices. Another tip for grilling fruit is to start with a clean grill grate and use medium heat or coals. Lightly spray fruit with nonstick cooking spray or baste with melted butter to avoid fruit sticking to the grate. Let the fruit cool and then add your ice cream for a delicious treat!

Here are a couple of delicious frozen treats you can try in your ice cream maker.

Strawberry Sherbet

All you need:

• 2 cups chopped strawberries, divided
• ½ cup of sugar
• 2½ cups nonfat or low-fat buttermilk
• ½ cup nonfat half-and-half
• 2 tsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

All you do:

1. Combine 1 cup berries and sugar in a small bowl and let sit, stirring occasionally until the sugar has begun to dissolve about 10 minutes. Transfer the berry mixture to a food processor or blender and process until smooth.
2. Meanwhile, combine buttermilk, half-and-half, lemon juice, vanilla, and salt in a medium bowl. Press the strawberry mixture through a fine-mesh sieve into the bowl. Stir, cover and chill for at least 2 hours or up to 1 day.
3. Whisk the sherbet mixture and pour it into the canister of an ice cream maker. Freeze according to the manufacturer’s directions. During the last 5 minutes of freezing, add the remaining 1 cup chopped berries. If necessary, place the sherbet in the freezer to firm up before serving. (If the sherbet becomes very hard in the freezer, soften it in the refrigerator for about 30 minutes before scooping.)

Recipe source: Eatingwell.com

Watermelon-Yogurt Ice

• All you need:
• ¼ cup of water
• ¼ cup of sugar
• 4 cups diced seedless watermelon
• 1 cup low-fat vanilla yogurt
• 1 tbsp lime juice

All you do:

1. Combine water and sugar in a small saucepan. Cook, stirring, over high heat until the sugar is dissolved. Transfer to a glass measuring cup and let cool slightly.
2. Puree watermelon in a food processor or blender, in 2 batches, pulsing until smooth. Transfer to a large bowl. Whisk in the cooled sugar syrup, yogurt, and lime juice until combined. Pour the mixture through a fine-mesh sieve into another large bowl, whisking to release all juice. Discard pulp. Pour the extracted juices into an ice cream maker and freeze according to the manufacturer’s directions. (Alternatively, pour into a shallow metal pan and freeze until solid, about 6 hours or overnight. Remove from the freezer to defrost slightly, 5 minutes. Break into small chunks and process in a food processor, in batches, until smooth and creamy.) Serve immediately or transfer to a storage container and freeze for up to 2 hours.

Recipe source: Eatingwell.com

The information is not intended as medical advice. Please consult a medical professional for individual advice.