Try this Viennese Crunch Ice Cream recipe, or contribute your own.
Suggest a better description1. Using electric mixer, beat egg whites and sugars until soft peaks form.
2. Use electric mixer to whip both containers of topping. Add yolks, beating to combine.
Gently fold whites into topping mixture. Gently stir in crushed Viennese crunch bars.
Freeze until firm.
Serve in chocolate cups with pomegranate seeds.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (48g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 33 | ||
Calories from Fat: 18 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 6mg | 2 % | |
Sodium 45.6mg | 2 % | |
Potassium 72.8mg | 2 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.3g | ||
Protein 1.4g | 2 % | |
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: 33
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