【Cold and icy, delicious and healthy】 It Turns Out That Konjac Can Also be Made Into Ice Cream

Introduction:

Konjac is a low-calorie, low-protein, high-fiber food. The ice cream made with konjac flour as the main ingredient not only brings a new taste experience, but also breaks people's inherent perception of ice cream. This article mainly introduces the characteristics of konjac and the method of making konjac ice cream.

Key Features:

Low in calories: Konjac itself is very low in calories, and the ice cream made from it is lighter than traditional ice cream.

High fiber: Konjac is rich in water-soluble dietary fiber, which helps promote digestion and increase satiety.

Lactose-free: Suitable for those who are lactose intolerant or vegetarian.

Unique taste: The gel properties of konjac flour give the ice cream a chewy and smooth texture.

Preparation method:

Ingredients:

konjac flour, water, sweetener (such as erythritol), vanilla extract or other flavorings.

Step:

(1)Bring the milk to a boil over medium heat until it bubbles, then turn to low heat and stir for about 5 minutes until the milk becomes watery.

(2)After it cools down, place it in the refrigerator for at least 2 hours.

(3)After taking it out, add sugar substitute and konjac flour, and beat it with a whisk at high speed until it becomes creamy.

(4)Finally, put it in the refrigerator and freeze it for 5 hours. The delicious konjac flour ice cream is ready.

Advantage :

(1)Healthy: Low in calories and high in fiber, suitable for people who want to lose weight or control blood sugar.

(2)Diversification: You can add fruits, nuts and other ingredients according to your personal preference.

Note :

The konjac flour needs to be fully dissolved to avoid lumps.Stir regularly while freezing to ensure a smooth texture.