Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Blueberry | 1 cup (148g) | 84 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Peppermint | 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 pt. fresh blueberries
- 1 lemon
- 1 pt. vanilla ice cream
- Mint sprigs
Directions
1.Puree blueberries in blender container.
2.Soften ice cream in microwave oven for 30 seconds. Add ice cream to pureed blueberries and blend until smooth.
3.Pour into freezer container and freeze for about one hour. Before serving, blend a few seconds until smooth.
4.Spoon into tall glasses, which have been chilled in refrigerator for at least one hour.
5.Slice lemon into thin slices. Cut each slice half way across the pulp to fit glass rim.
6.Garnish with lemon slices and mint sprigs.