Try this Candy-Corn Ice Cream recipe, or contribute your own.
Suggest a better descriptionLine a glass loaf dish or a metal loaf pan with plastic wrap, allowing the excess wrap to extend over the ends and edges.
Spread slightly softened vanilla ice cream evenly over the bottom, keeping the sides as free of excess ice cream as possible. Return the dish or pan to the freezer until the ice cream is hard.
Add a layer of orange sherbet, and then a layer of lemon sherbet in the same manner.
To serve, invert the dessert onto a serving plate. Remove the dish or pan and plastic wrap. If necessary, use a knife or a narrow metal spatula to smooth the sides and top before slicing. Garnish with candy corn.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 149 | ||
Calories from Fat: 43 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 15.1mg | 5 % | |
Sodium 52.2mg | 2 % | |
Potassium 119.4mg | 3 % | |
Total Carbohydrate 24.8g | 7 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 23.9g | ||
Protein 1.8g | 3 % | |
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: 149
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