During the summer, many French people crack for an ice cream scoop, especially chocolate. But while brands compete in marketing arguments to bait consumers on the shelves, to which ice cream? Julie Boët, dietician-nutritionist, reveals some practical advice to us.
Banom additives, dyes and syrups that are too sweet
During your shopping, favor products with the simplest possible composition: “Milk (or vegetable alternative), cocoa/chocolate powder, possibly cream “advises Julie Boët, dietician-nutritionist.
“”Avoid multiple syrups (glucose, fructose), artificial emulsifiers, dyes, synthetic aromas and conservatives. Locate hidden sugars (glucose-fructose syrup, dextrin, etc.) and read the content: ideally <15 to 20 g of sugar/100 g "continues the expert.
The calorie density also counts, 180 to 200 kcal/100 g is rather reasonable, as is the balance in saturated fat.
Also think of:
- “Use Yuka or other applications to locate controversial additives”;
- “Consider the Nutri-Score, without focusing only on it”;
- “Appreciate the ice knowingly: occasional pleasure, moderation and awareness of portions without guilt”.
5 chocolate ice cream to favor the supermarket
If all industrial ice creams are not good for your health, some of them stand out on the shelves thanks to their composition.
These five ice creams present a list of rather short ingredients, devoid of controversial additives and with a controlled sugar content (17–20 g/100 g).
- La Mémère-Chocolate chocolate-black ice cream Note Yuka 79/100, 195 kcal, 19 g of sugar/100 g, without additives, organic label.
- Monoprix Gourmet – Cocao Sorbet Note 75/100, minimalist ingredients (water, dark chocolate, cocoa, sugar syrup), 156 kcal, 20 g sugar/100 g, no animal fat.
- Charles & Alice – Intense vegetable chocolate note 75/100, coconut milk, 180 kcal and 17 g of sugar/100 g, vegetable, lactose -free.
- “Le Cocoa” sorbet – Picardy note Yuka 75/100, cocoa sorbet without fat 149 kcal, 23 g of sugar/100 g.
- Chocolate ice cream – Picard note 63/100, 18 g sugar, 5.5 g lipids/100 g, two risk -free additives.
“”These ice creams are recommended for their composition, but they remain sweet products “recalls Julie Boët. “”They must therefore occasionally stay them and integrate into a varied diet. Thus, you can combine gluttony and health, without feeling guilty “specifies the specialist.
Fancy 100% healthy ice? Test this homemade recipe
This recipe for homemade chocolate ice cream, without a sorbetic and without added sugars, has many assets for your health.
“It is fast, healthy and delicious, perfect for people trying to limit their sugar consumption”, Ensures Julie Boët.
Homemade chocolate ice cream for 4 people
Ingredients :
- 3 very ripe bananas (the more ripe they are, the more the ice will be sweet naturally);
- 2 tsp. non -sweet cocoa powder (van houten type);
- 1 tsp. almond or hazelnut puree (optional, for the creamy);
- 1/2 tsp. vanilla extract (optional);
- A pinch of salt (to raise the taste of chocolate).
Preparation :
1. Cut the bananas into rings and freeze them for at least 4 hours (ideally overnight).
2. In a powerful blender, put the frozen banana rings, cocoa, almond puree, vanilla and salt.
3. Mix until you get a smooth and creamy texture. It may be necessary to stop several times to scrape the edges.
4. Enjoy immediately for an “Italian ice cream” texture or place 1 to 2 hours in the freezer for a firmer texture.
Add shards of cocoa beans, crushed nuts or a few dark chocolate shavings (minimum 85%) for a crunchy texture.
“For an even more anti-inflammatory effect, add a pinch of cinnamon or a little turmeric with a touch of black pepper (almost imperceptible to taste)”, concludes the dietician.