5 Healthy Ice Creams with Mun | Kombucha

Hello everyone and all the healtys! Summer is here and what better way to cool off than with a delicious ice cream? If you're looking for something healthier and full of flavor, why not try one of these five healthy ice creams with Mun | Kombutxa ?

Mun | Kombutxa ! Yes, you heard right. The trendy drink can also be used to prepare the most delicious and healthy ice creams you have ever tasted. On our website, we offer you five recipes that will leave you speechless.

Would you like to try Red Ice Probiotic, a popsicle HIBISCUS Kombutxa with a refreshing and healthy flavor? Or do you prefer ice cream? GINGER Kombutxa with coconut and kiwi, which will transport you to a tropical beach? We also have the GREEN Kombutxa Spinach ice with kiwi and coconut, perfect for those who want an extra shot of vitamins.

But wait, there's more! Have you heard about VERBENA Kombutxa Chia Ice Cream? This ice cream combines the best of both worlds: the creaminess of ice cream and the gelatinous texture of chia seeds. And for chocolate lovers, we have Strawberry Yogurt Mini Magnums and FLOWERS Kombutxa ! An indulgent yet healthy dessert that will leave you breathless!

Remember, these delicious creations are made with natural and healthy ingredients, in addition to being rich in probiotics and antioxidants. So don't feel guilty when enjoying delicious ice cream! Come to our store and try our ice creams! Mun | Kombutxa today!

An ice cream is always an interesting proposal to overcome the heat or to include a bit of gastronomic pleasure in your daily life. If you make the ice cream yourself, it will surely taste even more delicious. And, if it takes Mun | Kombutxa as an ingredient (you can buy Kombucha from here), it will be absolutely perfect. Simply put, you will get the healthiest homemade ice cream you could ever imagine.

In this post we give you the guide to prepare 5 healthy ice creams that are super easy to make at home.

The Mun | Kombutxa It is super versatile in the kitchen and very easy to incorporate into a lot of recipes. Ice cream recipes are no exception. If you also have in mind one that does not contain gluten or any dairy and with minimal sugar, we have a few proposals that you will love. They will be unique healthy ice creams: loaded with organic acids, vitamins, minerals and enzymes, without forgetting the properties of the natural probiotics contained in the Mun | Kombutxa .

Turn making healthy homemade ice cream into a family activity. The little ones will have the most fun making their creations and will learn the importance of choosing each and every one of the ingredients to make them healthier and to their liking, of course.

Provide yourself with the appropriate molds, an apron, a good processor (Thermomix or strong blender) and a desire to try new things that will give you health and good vibes. You are about to discover the best healthy homemade ice cream of your life. Our recommendation is that, to make them, you choose ingredients with organic certification. You will save a lot of pesticides and gain a lot of flavor.

Here is our compilation of 5 Healthy Ice Creams:

The healthy ice creams that Elvira García Arcos has created, @art_cool_salud , they are quite a find. Incredibly refreshing and with very easy to find ingredients. His proposal is the first 3 great variations that have stolen our hearts:

1.- Red ice probiotic or HIBISCUS Kombutxa pole

This polo HIBISCUS Kombucha It's perfect for cooling off on a hot summer day. It is made with a mixture of HIBISCUS Kombucha , red fruits and a touch of honey, making it a healthy and delicious option to beat the heat. Besides, the HIBISCUS Kombucha provides probiotic benefits for optimal digestive health.

Ingredients (for 4 poles):

• 150g strawberries
• 1 large slice (about 300 g) watermelon
• 30 ml of HIBISCUS Kombucha

Utensils:

• Kitchen robot or mixer
• Popsicle molds

Time
7 minutes of preparation
8 hours of cooling

kcal/100g
23.81 Kcal

Estimated price per pole
€0.59

Elaboration:

1. Wash and disinfect all the ingredients well.
2. Reserve 4 strawberries to decorate.
3. Cut the watermelon into small pieces and add it to the blender glass or food processor along with the strawberries and the HIBISCUS Kombucha .
4. Blend everything until you obtain a homogeneous and smooth shake.
5. Wash the reserved strawberries and cut them into thin slices.
6. Place the strawberry slices on the bottom of the popsicle molds.
7. Pour the batter over the strawberries, leaving some free space at the top of the mold.
8. Insert the popsicle sticks into the molds and place them in the freezer for at least 4 hours or until completely solidified.
9. To unmold the popsicles, immerse the bottom of the mold in hot water for a few seconds so that the popsicle comes off easily.

Variations:

• You can replace the strawberries with any other fruit you like.
• If you prefer a more acidic flavor, add a little lemon or lime to the smoothie.
• Add some fresh mint leaves for a refreshing touch.

General Tips:

• Always use fresh, quality ingredients to obtain the best flavor and maximum benefits of the HIBISCUS Kombucha .
• If you don't have popsicle molds, you can pour the smoothie into a container and serve it as a frozen smoothie.
• Experiment with different combinations of fruits and flavors of Mun | Kombucha to create your own custom recipes.

2.- GINGER Kombutxa ice cream with coconut and kiwi

This ice cream is a mix of GINGER Kombucha , coconut milk and fresh kiwi, creating an irresistible tropical flavor. Kiwi is rich in vitamin C and coconut milk is a good source of healthy fats, making it a healthy and nutritious ice cream option.

Ingredients (for 4 ice creams):

• 3 kiwis (240 g)
• 30 g of young or raw coconut meat
• 1/2 glass (120 ml) coconut water
• 1/4 glass (60 ml) filtered water
• 30 ml of GINGER Kombucha

Utensils:

• Kitchen robot or mixer
• Popsicle molds

Time
7 minutes of preparation
8 hours of cooling

kcal/100g
54.44 Kcal

Estimated price per ice cream
€0.51

Elaboration:

1. Wash and peel the kiwis, reserving half for decoration.
2. Cut the remaining kiwis into small pieces.
3. Open the coconut and remove the meat, cut 20-30 g of young or raw coconut meat.
4. In a powerful blender, add the kiwi pieces, coconut meat, coconut water, filtered water and GINGER Kombucha .
5. Blend everything until you obtain a smooth and homogeneous smoothie.
6. If the smoothie is too thick, add a little more filtered water.
7. Slice the reserved kiwi half and place the slices on the bottom of the ice cream molds.
8. Pour the batter over the kiwi slices, leaving some free space at the top of the mold.
9. Insert the ice cream sticks and place them in the freezer for at least 4 hours or until completely solidified.
10. To unmold the ice cream, immerse the bottom of the mold in hot water for a few seconds so that the ice cream comes off easily.

Variations:

• If you don't have young or raw coconut meat, you can substitute it with canned coconut milk.
• Add a little lemon or lime juice for a more tart and refreshing flavor.
• Decorate the ice creams with kiwi slices or coconut pieces.

General Tips:

• Always use fresh, quality ingredients to obtain the best flavor and maximum benefits of the GINGER Kombucha .
• If you don't have ice cream molds, you can pour the shake into a container and serve it as a frozen dessert.
• Experiment with different combinations of fruits and flavors of Mun | Kombucha to create your own custom recipes.

3.- GREEN Kombutxa Ice with spinach with kiwi and coconut

This spinach ice cream may sound strange, but it tastes incredibly refreshing. Plus, fresh kiwi and coconut milk make it even tastier and healthier. Spinach is an excellent source of vitamins and minerals, while coconut milk is a source of healthy fats and kiwi is rich in vitamin C.

Ingredients (for 4 poles):

• 2 kiwis (160 g)
• 1 small cup (30 g) fresh spinach
• 1 piece of banana (20 g)
• 2 strawberries (30 g)
• 30 g of young or raw coconut meat
• 1/2 glass (120 ml) coconut water
• 1/4 glass (60 ml) filtered water
• 30 ml of GREEN Kombucha

Utensils:

• Kitchen robot or mixer
• Popsicle molds

Time
7 minutes of preparation
8 hours of cooling

kcal/100g
53.10 Kcal

Estimated price per pole
€0.50

Elaboration:

1. Wash the spinach, kiwis and strawberries well.
2. Reserve the strawberries.
3. Peel the kiwis and reserve half for decoration.
4. Open the coconut and save the coconut water.
5. In a powerful blender, add the coconut meat, coconut water, filtered water, GREEN Kombucha , peeled kiwis and spinach.
6. Blend until you get a homogeneous mixture.
7. Slice the strawberries and banana and put them in the popsicle molds.
8. Also add the reserved kiwi slices.
9. Pour the mixture from the blender carefully into the molds, making sure the fruit does not move too much.
10. Freeze the popsicles for 4-6 hours, or until solid.
11. To unmold them, immerse the molds in warm water for a few seconds.

Variations and general suggestions:

• You can replace the spinach with kale or any other green leaf of your choice.
• If you do not have GREEN Kombucha , you can use any other variety of Mun | Kombucha that you like.
• For an extra touch of flavor, you can add a pinch of grated fresh ginger to the mixture before blending.
• If you want to sweeten your popsicles a little more, you can add a tablespoon of honey or agave syrup to the mixture before blending.
  For a creamier version, you can substitute coconut water for coconut milk.

Elvira García Arcos

Recipe: 4.- VERBENA Kombutxa Chia Ice Cream

Chia is known to be an excellent source of fiber and protein, so adding it to this ice cream VERBENA Kombucha makes it a nutritious and satiating option. The VERBENA Kombucha adds a tangy, effervescent flavor, creating a healthy and delicious ice cream that's perfect for any time of day. AND @yamifitfood She is the author of this creation:

Ingredients (for 6 Ice cream):

• 300 g ripe bananas (about 3 bananas)
• 150g strawberries
• 2 tablespoons chia seeds (about 24 g)
• 250 ml of VERBENA Kombucha (or whatever variety you prefer)

Utensils:

• Kitchen robot or mixer
• Popsicle molds

Time
7 minutes of preparation
8 hours of cooling

kcal/100g
63.21 Kcal

Estimated price for Ice cream
€0.82

Elaboration:

1. Cut the bananas and strawberries into small pieces.
2. In a container, mix the chia seeds with the VERBENA Kombucha and stir well.
3. Let sit for a few minutes so the seeds absorb the liquid and swell.
4. Put the fruit pieces in a blender and puree until smooth.
5. Add the mixture of VERBENA Kombucha and chia to the fruit puree and beat everything together for a minute so that it is well integrated.
6. Pour the mixture into the popsicle molds and freeze for at least 6 hours or until solid.
7. To unmold the ice creams, immerse the molds in hot water for a few seconds and then gently pull the stick.

Enjoy this delicious chia ice cream with VERBENA Kombucha and fruits! You can experiment with different fruits and varieties of Mun | Kombucha to create different flavors and combinations. You can also add a little honey or agave syrup if you prefer it a little sweeter.

Yamila

5.- Mini magnums of strawberry yogurt and FLOWERS Kombutxa

These mini magnums of strawberry yogurt and FLOWERS Kombucha They are a healthy version of the popular ice cream bars. They are made with nutty Greek yogurt, fresh strawberries and a touch of FLOWERS Kombucha , creating a refreshing and healthy option to enjoy at any time of the day. In addition, Greek yogurt with nuts is a good source of protein and strawberries are rich in antioxidants and vitamin C. To prepare this super recipe for @drabeatiful , you are going to need:

Ingredients (for 3 Mini magnums):

• 30 g raw unroasted almonds
• 30 g natural macadamia nuts
• 60 ml of FLOWERS Kombucha
• 60g strawberries

For the chocolate coating:

• 100 g dark chocolate
• 1 tablespoon coconut oil (about 20 g)

Utensils:

• Kitchen robot or mixer
• Popsicle molds

Time
14 minutes of preparation
14 hours of fermentation
12 hours of cooling

kcal/100g
378.30 Kcal

Estimated price for Mini magnums
€1.28

Elaboration:

1. Soak almonds and macadamia nuts in water for 4 hours.
2. After soaking, drain the almonds and walnuts and place them in a food processor or blender along with the FLOWERS Kombucha and strawberries.
3. Blend everything together until you obtain a smooth and homogeneous cream.
4. Pour the mixture into a container and place in the yogurt maker for 14 hours so that the yogurt forms.
5. Once the yogurt is ready, pour it into magnum molds and place in the freezer for about 4 hours, until solid.
6. To make the chocolate coating, melt the dark chocolate in a double boiler or in the microwave on low power, add a tablespoon of coconut oil and mix well.
7. Remove the magnum molds from the freezer and dip each one into the melted chocolate coating.
8. Place the molds back in the freezer for a few minutes until the icing hardens.
9. Enjoy your mini magnums of strawberry yogurt and FLOWERS Kombucha !

Variations and general suggestions:

• You can experiment with different fruits instead of strawberries, such as raspberries, blackberries or blueberries.
• You can also try different varieties of Mun | Kombucha to give a different flavor to the yogurt.
• If you don't have magnum molds, you can use regular ice cream molds or even an ice tray to make frozen yogurt cubes.
• If you want to make a healthier version of this dessert, you can use unsweetened dark chocolate or even make your own homemade chocolate coating with cocoa powder and coconut oil.

Dr. Beatiful