In summer, ice cream returns to the menu almost every day. But, they are not always the best allies for losing weight. Jean-Michel Cohen offers a lighter version, without giving up on pleasure.
As soon as the thermometer rises, the ice cream finds its place in the freezer. Sticks, cones, ice creams or sorbets, many hide a long list of ingredients. Sugar, glucose syrup, fat, flavorings… Just one ice cream can quickly add up to calories, especially when you eat it regularly during the holidays. However, this is not a reason to deprive yourself of it all summer because there are solutions to treat yourself differently.
These are precisely the kinds of tips that Jean-Michel Cohen regularly shares on Instagram. The nutritionist likes to offer gourmet recipes that remain compatible with a balanced diet. No question of spending an hour behind the stove or chasing after unobtainable ingredients. This time again, he is focusing on products that many already have in their refrigerator. His idea? Transform a classic dairy product into an ice cream reminiscent of the chocolate sticks we know so well.
To prepare this recipe, Jean-Michel Cohen uses two plain petit-suisses with 0% fat, 15 grams of baking chocolate, a teaspoon of powdered sweetener and two ice cream sticks. He starts by sticking a stick in each petit-suisse before removing the paper. He then sprinkles the dairy products with sweetener, puts them back in their jar and leaves them in the freezer for two hours. Meanwhile, melt the chocolate for a few seconds in the microwave with a splash of water. Once the petit-suisses are completely cold, he rolls them in melted chocolate. On contact with frozen dairy products, the chocolate hardens almost instantly and forms a thin crunchy shell.
The recipe doesn’t stop there. After coating, the sticks return to the freezer for a few hours. Jean-Michel Cohen then advises taking them out about thirty minutes before tasting and leaving them in the refrigerator. They thus find a softer texture, much more pleasant than ice cream that is still completely frozen. It’s the little detail that really changes things and avoids having to wait in front of your dessert, spoon in hand. Yum!
