Thinking about hot summer days and days spent with family, Pingo Doce shares some delicious ice cream recipes for kids and adults that are easy to make and very quick.
Delicious ice cream flavor, perfect for everyone
THREE ICE CREAM CAKE
GLUTEN FREE / VEGETARIAN
30 MIN + COOL TIME | 8 PEOPLE | EASY
ice cream sorbet mango 50% fruit Iguareas Pingo Dose1 pack (500 g)
Fresh Creamy Ice Cream Pingo Doce 1 pack (500 g)
Strawberry sorbet ice cream 52% fruit Iguarias Pingo Doce 1 pack (500 g)
sleeve 1 (300g)
strawberry (100g)
passion fruit 2 (120 g)
grated coconut 2 cups of soup
PREPARATION
1. Remove the ice cream from the freezer to allow it to become pliable.
2. Then, in a round springform pan, first place the mango sorbet and spread it out well. Top with the creamy ice cream and finally the strawberry sorbet.
3. Place in freezer for at least 3 hours.
4. Peel and slice the mango, slice half the strawberries and cut the rest in half. Remove the passion fruit pulp.
5. Before serving, unwrap the ice cream and garnish with mango, strawberries and passion fruit pulp as desired. Sprinkle with grated coconut.
STRAWBERRY ICE CREAM WITH CONDENSED MILK
GLUTEN FREE / VEGETARIAN
30 MIN + CHILL TIME | 6 ICE CREAM | MEDIUM
arranged strawberries 250g
lemon (juice) ½
Condensed milk “Pingo Doce” 1 can (397 g)
PREPARATION
1. Place the mashed strawberries, lemon juice and three tablespoons of condensed milk in a blender. Mix well until you get a creamy puree.
2. Place the puree into ice cream molds and freeze for 1-1 hour 30 minutes. When it is half set, open the molds and use a wooden stick to make a cavity in the center of the ice cream.
3. Fill the cavity with the remaining condensed milk.
4. Add wooden chopsticks and return to the freezer for at least another 2 hours, preferably overnight.
KIWI ICE CREAM
DAIRY FREE / GLUTEN FREE / VEGAN
30 MIN + CHILL TIME | 6 ICE CREAM | EASY
ripe kiwis 7 (420 g)
lime (juice) 4
sugar 100g
PREPARATION
1. Place six peeled, sliced kiwis in a blender. Add lime juice and sugar.
2. Mixing.
3. Peel and thinly slice the remaining kiwis. Place the kiwi slices into ice cream molds, sticking them to the sides, and then pour the prepared mixture over them.
4. Place in freezer for 3 hours 30 minutes or overnight.
ACAI ICE CREAM
DAIRY FREE / VEGAN
30 MIN + CHILL TIME | 6 ICE CREAM | EASY
bananas 2 (400g)
frozen blueberries 200g.
acai 300g
coconut milk 100ml
muesli 50 g
PREPARATION
Place all ingredients except granola in a blender and blend.
Divide the mixture into ice cream molds and place in the freezer for 1–1 hour 30 minutes.
When it’s half set, add chopsticks and sprinkle with granola.
Place back in the freezer for at least another 2 hours, preferably overnight.
WATERMELON CITY
DAIRY FREE / GLUTEN FREE / VEGAN
3 HOURS 30 MIN. | 4 PEOPLE | EASY
frozen watermelon, diced 600g
lime (juice) 2
maple syrup 2 cups of soup
PREPARATION
1. Place frozen watermelon cubes and lime juice in a food processor and process until the consistency of crushed ice.
2. Then add maple syrup and stir again. Add a little water if necessary.
3. Serve immediately in the watermelon rind or return to the freezer. If you put it in the freezer, be sure to take it out about an hour before serving.
LEMON STUFFED WITH HAIL
DAIRY FREE / GLUTEN FREE / VEGAN
30 MIN | 4 ICE CREAM | EASY
ice water 600ml
sugar 100g
fresh mint 2 branches
lemon (zest) 1
lemon (juice) 250 ml (leave the lemons you use)
limoncello liqueur 50ml
PREPARATION
1. Place half the water, sugar and mint in a saucepan. Let it boil until the sugar dissolves.
2. Remove from heat, stir in lemon zest and let cool for 10 minutes.
3. Add the remaining water, lemon juice and liqueur.
4. Place the mixture in a container, put it in the freezer and stir the ice cream every 30 minutes for the first 2 hours. Then leave it in the freezer for another 4-5 hours.
5. Using a spoon, remove the inside of the lemons you used to juice and serve the pulp inside the lemons.
CHOCOLATE ICE CREAM
VEGETARIAN
30 MIN + CHILL TIME | 6 ICE CREAM | EASY
sugar 100 grams
cocoa powder 40 g
cornstarch 2 cups of soup
salt 1 cup coffee
Pingo Doce whipping cream 400ml
Pingo Dose semi-skimmed milk 360 ml
Pingo Doce prepares a chocolate tablet 60g
Pingo Doce Dark Chocolate Bar with 70% Cocoa 100g
chopped granola 50 g
PREPARATION
1. Place sugar, cocoa, starch and salt in a saucepan. Mix.
2. Add the cream, milk and chocolate chips. Bring to a boil, stirring constantly until all ingredients are combined and you have a smooth, slightly thick mixture.
3. Remove from heat and pour the mixture into a pitcher with a spout.
4. Let it cool a bit and then fill the ice cream molds.
5. Place a wooden stick and place it in the freezer for about 4 hours.
6. Before serving, melt dark chocolate in the microwave until smooth.
7. Spoon the ice cream over, drizzle with chocolate and sprinkle with crushed granola.
Delicious ice cream flavor, perfect for kids
This summer, keep your little ones cool with these fun recipes that turn fresh fruit and yogurt into nutritious, flavorful ice cream.
YOGURT BUTTERIES WITH MANGO AND MARASIFRUITS
GLUTEN FREE / VEGETARIAN
15 MIN + COOL TIME | 24 SQUARE | EASY
Pingo Doce Yogurts with Tropical Flavor 6 (720 g)
sleeve 1 (300g)
passion fruit 2 (80 g)
PREPARATION
1. Place the yogurt on a baking sheet lined with parchment paper.
2. Top with peeled and diced mango and passion fruit pulp.
3. Place in the freezer for 3 hours or overnight. Serve in squares.
YOGURT AND STRAWBERRY ICE CREAM
GLUTEN FREE / VEGETARIAN
20 MIN + CHILL TIME | 10 ICE CREAMS | EASY
strawberry 400g
Pingo Doce strawberry flavored yogurt 6 (750g)
PREPARATION
1. Wash and separate the strawberries. Cut them into pieces and place half in a blender. Reserve the rest.
2. Add yogurt and beat until velvety creamy.
3. Place the reserved strawberry pieces into ice cream molds and top with the yogurt cream.
4. Cover with a popsicle stick and place in the freezer for 3 hours or overnight.
BITES RASPBERRY AND BLUEBERRY WITH YOGURT
GLUTEN FREE / VEGETARIAN
30 MIN + COOL TIME | 60 UNITS | EASY
blueberries and raspberries 300g
Pingo Doce Light Greek Yogurt 3 (375 g)
PREPARATION
1. Place the yogurt in a bowl and line a baking sheet with parchment paper.
2. Using a toothpick, dip the fruit into the yogurt and place them one by one on a tray.
3. Place in the freezer for 3 hours, or better yet overnight.
RED FRUIT YOGURT CUPCAKES
VEGETARIAN
30 MIN + COOL TIME | 9 CUPCAKES | EASY
cornflakes Pingo Dose 100g
Pingo Doce Banana Flavored Yogurt 4 (480 g)
mixing from red fruits 1 pack (150 g)
banana 1 (200 g)
PREPARATION
1. Lightly crush the cornflakes and place them in small silicone muffin shaped molds.
2. Drizzle with yoghurt, top with red fruit and a slice of banana.
3. Place in the freezer for 3 hours or overnight.
BANANA CANDIES WITH PEANUT BUTTER AND YOGURT
GLUTEN FREE / VEGETARIAN
20 MIN + COOL TIME | 22 SWEETS | EASY
bananas 3 (800g)
lemon (juice) 1 (100ml)
Go Active Pingo Doce Creamy Peanut Butter 30g
probiotic natural yogurt
Pingo Dose 1 (125 g)
PREPARATION
1. Cut bananas into slices. Sprinkle with lemon juice and let dry.
2. Spread half the slices with peanut butter and top with some yogurt. Top with another slice of banana.
3. Place the chocolates on a baking sheet lined with parchment paper.
4. Place in the freezer for 3 hours or overnight.
Check out these and more refreshing summer recipes at Sabe Bem do Pingo Doce. Protect yours now Here!
Source: CM Jornal
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