Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Sauce | not in our table | 0 |
| Fudge | 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
- =
- 1 quart vanilla ice cream, softened
- 1 quart pistachio ice cream, softened
- Strawberry Sauce (recipe follows)
- Chocolate Fudge Sauce (recipe follows)
- =
Directions
Fill 8-inch springform pan with ice creams, alternating flavors to create a marbled effect. Swirl in Strawberry Sauce. Smooth surface; freeze until firm. Frost with chocolate sauce. Return to freezer until sauce is firm. To serve, remove from pan for about 15 minutes before serving and slice. Strawberry Sauce: Slightly thaw 1 package (10 ounces) frozen sliced strawberries in syrup, pour into saucepan. Mix 2 tablespoons of sugar and 1/2 tablespoon cornstarch. Stir into strawberries. Bring to boil. Cook and stir 2 minutes, or until sauce is slightly thick. Remove from heat. Add 2 teaspoons lemon juice. Chill. Makes about 1 1/4 cup sauce. Chocolate Fudge Sauce: In heavy saucepan, combine ¼-cup heavy cream, ½-cup sugar and 2 ounces unsweetened chocolate. Melt over low heat, stirring constantly. Stir in 1-tablespoon rum, if desired. Cool. Makes about 1 cup sauce. Yield: 8 -10 servings.