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Servings:
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about
scaling
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Cook Time: |
35-40 Min |
Prep Time: |
5 Min |
Cook Method: |
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Cook Temp: |
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What Kids Can Do
* Mix ingredients.
* Pour mixture into ice cream maker.
* Scoop ice cream.
1. In a medium-size bowl, stir together all ingredients. Refrigerate for 10 minutes to allow flavors to blend, then pour into the bowl of an ice cream maker and proceed according to manufacturer’s instructions. Most machines produce finished ice cream
in 25 to 30 minutes.
2. If you like soft-serve ice cream, eat immediately. Otherwise, transfer to a container with a tight-fitting lid and store in the freezer until it reaches the desired consistency. It will be firm but still soft after 1 hour. When stored overnight, this ice cream ecomes very firm. It will keep, frozen, up to two months. Let sit at room temperature for 5 minutes and run an ice cream scoop under warm water before scooping.
Source: Courtesy of Hannaford fresh magazine July-Aug 2009
Nutrition Facts |
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Serving Size
(101g
)
|
|
Servings Per Container
10
|
| Amount Per Serving |
| Calories 228 |
Calories from Fat 162 |
| |
% Daily Value * |
| Total Fat 18g |
28% |
| Saturated Fat 11g |
56% |
| Trans Fat 1g |
|
| Cholesterol 66mg |
22% |
| Sodium 51mg |
2% |
| Total Carbohydrate 15g |
5% |
| Dietary Fiber 0g |
1% |
| Sugars 12g |
|
| Protein 3g |
|
| Vitamin A 15% |
Vitamin C 1% |
| Calcium 7% |
Iron 1% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
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|
1 1/2 cup |
Milk, low fat, chocolate |
|
1/2 cup |
Chocolate syrup |
|
1 pnt |
Heavy cream |
|
