On a recent hot, humid afternoon in Toronto, my friend and I were lured into a gelato shop. The various dessert colours on display were like a beacon calling us to come hither. And hither we did. But it took me a long time to order because I wanted to get the healthiest (most slimming) option - afterall, I would soon have to try and squeeze myself into last year's bathing suit. I opted for chocolate gelato, but was that the best choice?
In an effort to find out, I contacted nutritionist Joy McCarthy at Joyous Health and asked her which of the summertime favourites is the healthiest: ice cream, sorbet or gelato?
"It really depends on each person's individual dietary needs and what their health goals are," says Joy. For example, if you're sensitive to eating dairy, then you should go for the sorbet. But if you're watching your blood-sugar levels, then sorbets aren't the best choice because they raise blood sugar quicker."
I used to think sorbets were the weight loss go-to treat of the summer. But Joy explained they tend to contain more sugar than ice cream or gelatos. According to My Fitness Pal, 1 cup of strawberry sorbet has 40 g of sugar! So does that mean we should choose ice creams and gelatos instead? Not necessarily - because ice cream and gelatos can have high fat content.
There's also a misconception that gelatos are dairy-free, and thus contain less fat. But actually, the only difference between gelato and ice cream is in the processing - gelato is churned at a slower speed so less air gets in, which results in a denser product. Gelato also contains more milk and less cream. Also, the fat content in gelato and ice cream varies from place to place, so it's difficult to say if one has less fat than the other, explains Joy.
Unfortunately, there was no quick and easy answer to my question so I asked Joy which of the three she would eat. Her answer: a cream-based gelato due to the fact fat slows the release of sugar, which satisfies cravings and makes you feel full for longer. When purchasing from grocery stores, she recommends choosing better-quality brands with less additives and preservatives, such as Breyers or Haagen-Daaz, or organic brands such as Organic Meadow and Mapleton's Organic. If you want a dairy-free option, we suggest trying Coconut Bliss or So Delicious.
And for a fun summertime activity that comes with an instant reward, making your own all-natural homemade ice cream is the healthiest way to go. We've got two more tasty recipes below!
Fig gelato
Ingredients:
1/2 pound dried Turkish figs, stemmed and diced
1/2 cup granulated sugar
2 cups whole milk, divided
1/2 cup heavy whipping cream
1/4 cup cup light corn syrup
1/4 teaspoon kosher salt
3 tablespoons nonfat dry milk powder
2 tablespoons cornstarch
1/4 teaspoon pure vanilla extract
Directions:
1. Combine the figs, sugar, and one cup of water in a small saucepan, and bring to a boil over medium heat, stirring occasionally. Reduce the heat to low and cook the figs, stirring frequently, for 15 to 17 minutes, or until very soft and the mixture is thick. Set aside.
2. Combine one and a half cups of the milk, cream, corn syrup, and salt in a saucepan. Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.
3. While the mixture heats, combine the remaining milk, milk powder, cornstarch, and vanilla extract in a small bowl, and stir until smooth and both of the powders have dissolved.
4. Add the cornstarch mixture to the pan, and bring to a boil over low heat, stirring constantly. Whisk the mixture until smooth, and simmer the mixture over very low heat, stirring constantly, for two minutes, or until thickened. If the mixture is lumpy, strain it through a sieve.
5. Combine the figs and one cup of the hot custard in a food processor fitted with the steel blade or in a blender, and puree until smooth. Return the puree to the pan, and whisk to blend.
6. Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40 degrees F).
7. Freeze the mixture in an ice-cream maker according to the manufacturer's instructions. Serve immediately for a soft gelato, or transfer the mixture to an airtight storage container and freeze until hard. Allow the gelato to sit at room temperature for 15 minutes before serving if frozen solid.
Makes about one quart
Lavender mint ice cream
Ingredients:
1 cup (235ml) soymilk, divided
2 tbsp (16g) arrowroot powder
1 cup (40g) lavender leaves and flowers
2 cups (470ml) soy creamer
3/4 cup (150g) sugar
1 tbsp (15ml) peppermint extract
1 tbsp (15ml) vanilla extract
Directions:
1. In a small bowl, combine 1/4 cup (60ml) soymilk with arrowroot and set aside.
2. In a food processor, blend 1/2 cup (120ml) soymilk with lavender leaves and flowers (reserve a handful for garnish) until smooth. Set aside.
3. Mix soy creamer, remaining 1/4 cup (60ml) of soymilk, and sugar in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably. Add peppermint and vanilla extracts.
4. Refrigerate mixture until chilled, approximately two to three hours. Add blended lavender milk and freeze according to your ice cream maker's instructions. In the last few minutes of churning, sprinkle any leftover lavender flowers (stripped from the lower heads) into ice cream.
Makes one quart (approximately 600g)
Fig gelato recipe from Scoop by Ellen Brown, published by Running Press. Lavender and mint ice cream recipe from
The Vegan Scoop
by Wheeler del Torro, published by Fair Winds.
More stories from Chatelaine
- Are pomegranates the answer to living healthier, longer?
- Five ways that food can prevent aging
- Five health reasons to eat more fresh strawberries
- Eight simple ways to boost energy and avoid the mid-day slump
- Six milk alternatives you should try
Connect with Chatelaine:
5 comments