This ice cream that we think is healthy is the worst thing for our health, according to a nutritionist (we would never have suspected it!)

As temperatures rise, we look for light meals, water-rich fruits and vegetables to help keep us well hydrated, and sweets to help cool us down. If summer is the ice cream season par excellence, and everything works perfectly to refresh us and at the same time delight our taste buds, certain types of ice cream should be eaten with the greatest possible health care, since nutritionist Raphaël Gruman, who also insists that we should not deprive ourselves of these pleasure foods in the summer as part of a balanced diet. At Yuka, for example, you can find industrial ice cream that is good for your health. By not exceeding the maximum dose of ice cream to enjoy per day, this is validated by nutritionists!

However, there is one type of ice cream that he recommends limiting as much as possible for health reasons, and which he considers to be the worst for health. Surprisingly, it’s not the gourmet ice creams that we would think of at first glance, but water ice ! “We especially avoid water ice, which is armored with sugar”advises us, in fact, the expert, throwing away our preconceived ideas about the healthiest ice cream choices to make this summer.

Vandis, an ice cream that is less healthy than sorbet

Contrary to what we think, those popsicles that we eat without batting an eyelid, thinking about choosing the healthiest ice cream in the freezer, are super sweet ice creams. Worse, the type of sugar they contain is often very bad for your health, unlike sugar found in other ice creams such as sorbet. The expert remembers the recipe for water ice, which we usually eat in the summer, and says so “it’s syrup with ice water so it’s very sweet, worse than a sorbet.”

As the nutritionist points out, sugar is not in water ice “not the same” than what is found in a sorbet, and it is a sugar “lower quality”. He explains that although there is always an addition of sugar in the manufacturing process of the sorbets that we consume, especially the industrial sorbets that we buy in supermarkets, “In sorbets, there will be the contribution of fruit sugar, which is fructose, which is much preferable to sucrose”. But in the syrups that manufacturers use to make water ice that is sold in supermarkets, it is this type of sugar that is less healthy for you and is used. Raphaël Gruman also adds that “in craft sorbet you also have no dyes, so it’s better than water ice, which will be armored with artificial dyes” for your health.

Popsicle: healthy and easy recipes from the nutritionist to cool you down this summer

However, this does not mean that you have to do without water ice if you are particularly fond of this type of ice cream in the summer. You can make quite easily much healthier homemade popsicles than those you buy in stores in the freezer section. The nutritionist revealed to us his recipe for healthy water ice, tested and validated by himself, for this summer. “It works quite well with iced tea, infused in water and a little bit of mint. You measure the sugar yourself, so you try to put as little sugar as possible, or you can even use honey, it works well.” Once this preparation is complete in minutes, simply place the ice cream in the freezer in trays specially designed for making homemade ice cream.

For those who prefer fruit popsicles, the nutritionist recommends using finely blended fresh fruit (e.g. strawberries, raspberries), passing it through a sieve to remove the seeds or cores from the fruit, and adding a little water to the blended fruit that is obtained before placing the mixture in the freezer. For those with a sweet tooth, it is also possible “to coat in dark chocolate” your fruit freezes after the first time in the freezer.

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