Frozen Chocolate Pudding

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Frozen Chocolate Pudding
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
1475
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,475 kcal(70 %)
Protein28.21 g(29 %)
Fat101.86 g(88 %)
Carbohydrates111.37 g(74 %)
Sugar added0 g(0 %)
Roughage7.69 g(26 %)
Vitamin A333.72 mg(41,715 %)
Vitamin D0.53 μg(3 %)
Vitamin E17.36 mg(145 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂1.46 mg(133 %)
Niacin7.12 mg(59 %)
Vitamin B₆0.23 mg(16 %)
Folate51.94 μg(17 %)
Pantothenic acid1.78 mg(30 %)
Biotin50.58 μg(112 %)
Vitamin B₁₂1.03 μg(34 %)
Vitamin C2.46 mg(3 %)
Potassium1,039.99 mg(26 %)
Calcium553.16 mg(55 %)
Magnesium230.34 mg(77 %)
Iron6.53 mg(44 %)
Iodine108.77 μg(54 %)
Zinc4.12 mg(52 %)
Saturated fatty acids38.29 g
Cholesterol116.16 mg

Ingredients

for
4
Ingredients
8 cups chocolate Ice cream
2 cups almonds (chopped)
1 cup dried Apricot (chopped)
1 cup chocolate chunk (chopped)
7 ounces chocolate shell
How healthy are the main ingredients?
almondApricot

Preparation steps

1.
Coat a 12-cup bowl with nonstick spray; line with plastic wrap, extending wrap over sides by at least the width of the bowl. Have a rimmed baking sheet ready.
2.
Use a potato masher or large spoon to stir together the chocolate ice cream with the almonds, apricots and chocolate chunks until everything is mixed well. Spoon ice cream into bowl; spread level. Fold plastic wrap over ice cream to cover. Freeze overnight, or up to 2 weeks.
3.
1 day before serving: Invert bombe onto a wire rack over a rimmed baking sheet. Remove bowl and plastic wrap. Quickly smooth any wrinkles. If ice cream starts to melt, refreeze before coating. Pour most of shell coating over bombe, using spatula to spread evenly to coat. Once the shell begins to form, run a fork over the outside of the shell starting from the top of the dome down, and repeat along the entire outer coating to make decorative lines all around the bombe. Transfer to serving plate. Freeze until serving.