Most often, ice cream is made on the basis of eggs, using them whole or using only proteins. But you can do without these ingredients. Try making a dairy-based treat, or making granita and sorbet with water. Natural additions in the form of fresh fruit, cocoa, coffee or champagne will make the dessert especially delicious.
Chocolate ice cream
This delicious ice cream is made quite quickly and turns out to be rich in taste. 1 tbsp. mix a spoonful of custard in powder with 1 tbsp. spoon of sugar, 3 tbsp. spoons of cocoa and 4 tbsp. spoons of milk. In a separate container, bring 600 g of milk to a boil, pour it into the chocolate mixture, stir and boil again.
Remove the mass from heat, refrigerate slightly. Add 150 ml cream and 400 ml condensed milk. Cool the mixture to room temperature and then beat with a mixer until fluffy. Place ice cream in a container and place in the freezer for 3 hours. Remove the ice cream, whisk it again, and freeze it again. Serve the finished dessert with chocolate sauce and dry biscuits.
Mango sorbet
Water-based ice cream is sometimes made with egg whites. But you can do without them, however, the texture of the treat will be a little more grainy. Peel 2-3 ripe mangoes and remove seeds. Place the fruit in a food processor bowl and purée. In total, you should get 300 g of pulp. Squeeze lemon juice.
Mix 300 ml of water with 150 g of sugar and heat everything until the crystals are completely dissolved. Add the mango puree and lemon juice to the water. In a separate container, dissolve 1 tbsp. a spoonful of gelatin, heat until dissolved, and then pour into the sorbet mixture. Pour the mixture onto a tray and place in the cold for 1 hour. The syrup should freeze at the edges but remain soft in the middle.
Use a spoon to scrape the sorbet into a bowl and beat with a whisk, breaking up any oversized pieces. Place the whipped mass in the refrigerator for another hour, and then whisk again. Then freeze the sorbet for about 3 hours and serve, garnished with fresh mint leaves.
Sherbet with champagne
Dissolve 350 g of brown sugar in water and cook for about 10 minutes. The finished syrup should stretch well between two spoons. Refrigerate it, pour in 450 ml of champagne and juice squeezed from 1 lemon and 1 orange. Stir the mixture, pour it onto a tray or flat container.
Freeze the mixture almost completely, then place in the bowl of a food processor and whisk. Transfer the sorbet back to the tray and freeze, then whisk again. The procedure can be repeated once more - the sorbet will be more homogeneous and tasty. Serve in chilled bowls and garnish with fresh mint or lemon balm leaves.
Black coffee granite
Brew 600 ml of strong coffee, strain it. Mix coffee with 2 tbsp. tablespoons of dark rum and 100 g of sugar, refrigerate and pour into a flat container. Freeze the mixture and then break it into pieces with a fork. Freeze the granite one more time and break it open again. Divide the coffee crumbs into pre-chilled bowls, garnish each portion with whipped cream and serve.
