Photo: Ian Dooley
Blueberry Swirl Ice Cream Pie with Hazelnut Crust
11 ingredients
8 to 10 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
765
Calories
15g
Protein
19g
Fat
133g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Hazelnut | not in our table | 0 |
| Water | not in our table | 0 |
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
- Crust:
- 8 graham crackers (to equal about 1 1/2 cups crumbs)
- 1/2 cup chopped hazelnuts
- 6 tbsp unsalted butter, melted
- Blueberry Compote:
- 1 1/4 cup fresh blueberries
- 2 tbsp sugar
- 3 tbsp water
- 1 tbsp fresh lemon juice
- The rest:
- 2 pints vanilla ice cream, softened
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes