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Vanilla and Boysenberry Ice Cream Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.2546
Energy (kCal)1378.2775
Carbohydrates (g)115.0552
Total fats (g)106.0504
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Spread half the vanilla ice cream into the base of 23cm loose bottom cake tin. | 2. Place in the freezer. | 3. Place the remaining ice cream back into the freezer. | 4. Whip the cream and icing sugar together until very thick. | 5. fold in the Boysenberries and chocolate chips. | 6. Spread the boysenberries cream over the base of the ice cream in the cake tin. | 7. Return to the freezer for two hours. | 8. Spread the remaining tip top vanilla ice cream over the boysenberry cream and return to the freezer for at least six hours and preferable overnight. | 9. To serve warm a cloth and run around the outside of the cake tin. | 10. Remove the sides of the cake tin and place the ice cream cake onto a serving plate. | 11. Dust with cocoa and cut into wedges to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vanilla ice cream 1 - - - -
    cream 300 ml 1004.2775 20.2377 11.0471 105.5404
    icing sugar 1/4 cup - - - -
    boysenberry syrup 425 g drained 374.0 94.8175 4.2075 0.51
    chocolate chip 1/2 cup - - - -
    cocoa 2 tablespoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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