Gluten-freeVegetarian Ice Cream
Orange Pineapple Carrot Ice Cream
A creamy ice cream with orange, pineapple and carrot.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 120 ml | ½ cup | milk | |
| 180 ml | ¾ cup | double cream | |
| 80 ml | ⅓ cup | orange juice | |
| 150 g | ¾ cup | sugar | |
| 38 g | ¼ cup | frozen carrots | |
| 30 g | ¼ cup | pineapple chunks |
Ingredients
Method
- Put the milk, double cream, orange juice and sugar in a medium bowl. Mix slowly until fully combined and the sugar has dissolved.
- Put the frozen carrots and pineapple chunks in a Creami pint.
- Pour the base into the Creami pint. Put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 375 kcal
- Fat
- 22 g
- of which saturates
- 14 g
- Carbohydrate
- 44 g
- of which sugars
- 43 g
- Fibre
- 0.3 g
- Protein
- 2 g
- Sodium
- 35 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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