Whip cream until quite stiff. Return to refrigerator while mixing other ingredients. Combine softened ice cream, sour cream, sugar and vanilla. Thoroughly fold whipped cream into ice cream mixture. Chill Makes 3 cups. Serving Ideas : Serve over fruit and cake. Recipe by: Farm Journal Country Cookbook (1959 & 1972) Posted to MC-Recipe Digest V1 #651 by Carole Jarvis
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (478g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 946 (60%)|
|Amt Per Serving||% DV|
|Total Fat 105.1g||140 %|
|Saturated Fat 64.7g||324 %|
|Monounsaturated Fat 29.8g|
|Polyunsanturated Fat 4g|
|Cholesterol 370.9mg||114 %|
|Sodium 159.8mg||6 %|
|Potassium 309.3mg||8 %|
|Total Carbohydrate 159.6g||47 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 159.6g|
|Protein 6.7g||10 %|
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: 1580
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!