Broma Bakery · by Sarah Fennel★ 5.0
Blueberry Pancake Ice Cream
NUTRITION · PER SERVING1500M COOK
CAL 100%·PRO 64%
CARBS 272G42% OF CAL
5G FIBER0G ADDED0G INTRINSIC21G OTHER246G TOTAL SUGAR
FAT 159G55% OF CAL
87G SAT72G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A custard-based ice cream infused with blueberry and maple syrup flavors reminiscent of pancakes. Creamy and sweet for a frozen dessert.
dessertamerican🍲 stockpot🥄 saucepangluten freevegetarian
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1½ cups whole milk
- 1½ cups heavy cream
- 4 egg yolks
- 1 teaspoon vanilla extract
- ½ cup Grade A maple syrup
- ¼ cup granulated sugar
- 1 tablespoon butter extract
- ½ teaspoon salt
- 1 1/2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
At a glance
PER SERVING · TIME 1500M
CAL 100%·PRO 64%
CARBS 272G42% OF CAL
5G FIBER0G ADDED0G INTRINSIC21G OTHER246G TOTAL SUGAR
FAT 159G55% OF CAL
87G SAT72G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 24h
- Cook
- 1h
- Sodium
- 1453mg
- Total sugar
- 246g
- Added sugar
- ≥192g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1322mg
- Calcium
- 808mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 1440M
- SODIUM
- 1453MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.