Photo: Ian Dooley
Estimated Nutrition (whole recipe, rough)
410
Calories
4g
Protein
23g
Fat
53g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 ounces gingersnap cookies
- 2 tablespoons unsalted butter, melted
- 1 tablespoon heavy cream
- 2 cups fresh blueberries, divided
- 1/3 cup sugar
- 1/4 cup fresh lemon juice
- 1 pint peach ice cream, softened in refrigerator for 20 minutes
- 2 cups whipped cream (made from 1 cup heavy cream)
- 1/4 cup chopped crystallized ginger
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes