Try this Blackberry Lemon Ice Cream recipe, or contribute your own.
Suggest a better descriptionIn large bowl, combine blackberries, milk, lemon juice and elmon peel. Stir in half & half. Pour into ice cream freezer container. Freeze according to manufacturers directions. Makes about 2 quarts. NOTE: 2 cups fresh or thawed frozen blueberries or raspberries, mashed, can be substituted for blackberries.
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Serving Size: 1 Serving (1572g) | ||
Recipe Makes: 1 | ||
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Calories: 2517 | ||
Calories from Fat: 1092 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 121.4g | 162 % | |
Saturated Fat 75.1g | 375 % | |
Monounsaturated Fat 34.4g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 411.5mg | 127 % | |
Sodium 835.7mg | 29 % | |
Potassium 3080mg | 81 % | |
Total Carbohydrate 318g | 94 % | |
Dietary Fiber 15.8g | 63 % | |
Sugars, other 302.2g | ||
Protein 58.8g | 84 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2517
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