Easy, quick, & delish
Preheat oven to 450
Place ice cream in microwave on defrost until milkshake consistency. Or leave in fridge for 1 hour
Cube butter and add to food processor, add flower then pulse until sand like consistency.
Transfer ice cream and flower mixture into a bowl and fold together.
Place into a 9x13 baking dish, bake 15-20 minutes or until slightly golden on top. Do not over bake or it will be too dry.
While the short cake bakes cut the strawberries and mix with sugar. Let stand room temp to become syrupy and juicy.
When cake is cooled cut into cubes, top w strawberry mixture & enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (369g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1148 | ||
Calories from Fat: 687 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 76.3g | 102 % | |
Saturated Fat 47.5g | 237 % | |
Monounsaturated Fat 20.4g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 232.7mg | 72 % | |
Sodium 1441.4mg | 50 % | |
Potassium 418.8mg | 11 % | |
Total Carbohydrate 106g | 31 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 101.6g | ||
Protein 12.7g | 18 % | |
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: 1148
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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