Coffee Praline Crunch Ice Cream Cake
Inspired by techniques from NYT Cooking.
Soft coffee ice cream is layered with crunchy biscuits, chocolate fudge sauce and chopped nut praline, then frozen into a loaf and served with extra warm fudge and praline on top.
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Method
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Free sugars
61.5 g per serving
123 % of the 50 g daily maximum · 246 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- small saucepan
- whisk
- sieve
- 23 x 13 cm loaf tin
- cling film
- spatula
- warm damp cloth
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 769 kcal |
| Protein | 9.8 g |
| Carbohydrate | 80.9 g |
| of which sugars | 63.3 g |
| of which free sugars | 61.5 g |
| Fat | 47.8 g |
| of which saturates | 23.1 g |
| Fibre | 5.3 g |
| Salt | 0.79 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
