Ginger & Honey Gelato - Cook For Your Life- anti-cancer recipes

Ginger & Honey Gelato

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 4 ingredients

When I was a kid in England, we didn’t have great ice cream. It was mass produced and so full of mystery non-dairy ingredients that it had to be reformulated after we joined the...


Ingredients

  • 1 cup plain full fat Greek yogurt
  • ½ cup candied ginger
  • ⅓ cup milk
  • 1 tablespoon honey

Nutrition Facts

Calories

181 cals

Fat

5 g

Saturated Fat

3 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

31 g

Sugar

31 g

Fiber

1 g

Protein

6 g

Sodium

70 mg

Directions

  1. Line a shallow baking pan with parchment paper and spread the yogurt into it. Put it in the freezer until fully frozen, about 1½ hours depending on how thick the layer of yogurt is.
  2. Once the yogurt is frozen, put the ginger, honey, and milk into a food processor and pulse until the ginger is chopped and the honey and milk have blended
  3. Break the yogurt into medium sized chunks and add to the ginger mixture. Pulse until well blended. The consistency should end up like soft gelato. Serve immediately or return to the freezer. Let soften in the fridge for 10 minutes in the refrigerator before eating.

Chef Tips

You could also freeze the yogurt in an ice cube tray.

If you use regular plain yogurt, blend the honey and ginger with only 1 to 2 tablespoons of milk.

If you want to cut down on fat further, use 2% yogurt. I don’t recommend using fat-free as it doesn’t have enough real creaminess.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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