Berry Ice Cream Cake

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Berry Ice Cream Cake
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Health Score:
6,6 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
268
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie268 kcal(13 %)
Protein6 g(6 %)
Fat14 g(12 %)
Carbohydrates29 g(19 %)
Sugar added24 g(96 %)
Roughage3.2 g(11 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.7 μg(4 %)
Vitamin E1.5 mg(13 %)
Vitamin K6.8 μg(11 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.1 mg(7 %)
Folate28 μg(9 %)
Pantothenic acid0.6 mg(10 %)
Biotin8.3 μg(18 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C8 mg(8 %)
Potassium329 mg(8 %)
Calcium108 mg(11 %)
Magnesium39 mg(13 %)
Iron3.5 mg(23 %)
Iodine9 μg(5 %)
Zinc1 mg(13 %)
Saturated fatty acids7.1 g
Uric acid10 mg
Cholesterol121 mg
Complete sugar26 g

Ingredients

for
16
Ingredients
200 grams Dark chocolate (approximately 7 ounces)
50 grams Corn flakes (approximately 2 ounces)
500 grams Blueberries (approximately 18 ounces)
2 Tbsps powdered sugar
1 ½ kilograms Vanilla ice cream (approximately 3 pounds)
2 Tbsps chopped Shelled pistachio
How healthy are the main ingredients?
Blueberry

Preparation steps

1.

Line springform pan (24 cm diameter, approximately 9 inches) with baking paper. Melt chocolate in double boiler while stirring. Mix cornflakes with chocolate and spread evenly over the bottom of the pan. Press and allow to cool.

2.

Rinse blueberries and drain. Puree most of the blueberries with the powdered sugar. Mix ice cream with a hand mixer until creamy. Spread half of vanilla ice cream on the chocolate base. Pour half of the blueberry puree over the ice cream.

3.

Layer remaining ice cream and berry puree on the cake. Finally, sprinkle the remaining blueberries over the top and cover the cake with plastic wrap. Place in the freezer and let freeze for 60 minutes. Cut into pieces, arrange on dessert plate, sprinkle with pistachios and serve immediately.

4.

If desired, cake can be made in a square springform pan (24 cm square, approximately 9 inches) and the blueberry puree layered between two layers of vanilla ice cream and cut into square pieces (see photo).