Orange Creamsicle Ice Cream Cake
Inspired by techniques from NYT Cooking.
A playful orange and vanilla ice cream cake with a crunchy wafer base, swirled into peaks reminiscent of a classic creamsicle.
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Method
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EU nutrition claims
- Low salt: 0.26 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 93 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
30.6 g per serving
61.2 % of the 50 g daily maximum · 122.4 % 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
- 20 cm springform tin (5 cm deep)
- soup spoon
- cling film
- warm damp tea towel
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 243 kcal |
| Protein | 2.9 g |
| Carbohydrate | 38.6 g |
| of which sugars | 30.6 g |
| of which free sugars | 30.6 g |
| Fat | 8.5 g |
| of which saturates | 4.7 g |
| Fibre | 1.4 g |
| Salt | 0.24 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
