Carrot and Sweet potato Ice Cream
with orangeCalories
:
639 kcalProtein
:
5.4g proteinDifficulty
:
EasyAllergens:
- Melk (inclusief lactose)
- Gluten
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 2 people
1 piece
Carrot
150 g
Sweet potato
1 piece
Lemon
2 piece
Orange
200 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
50 g
Cane sugar
(May be present: Gluten)
Nutrition Values
Energy (kJ)2673 kJ
Calories639 kcal
Fat20.9 g
Saturated Fat14 g
Carbohydrate63.2 g
Sugar47.9 g
Dietary Fiber5.7 g
Protein5.4 g
Salt0.3 g
Potassium457.2 mg
Calcium46.7 mg
Iron0.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Peel the sweet potato and dice the potato and carrot into 2cm chunks.
- Transfer to a pot with plenty of water and boil for 5 - 7 min until soft.
2
- Transfer the sweet potato and carrot to a bowl. Zest 1/4 of one orange. Juice the oranges and lemon. Add the juice, cane sugar and heavy cream to the bowl with a pinch of salt. Add honey as preferred.
- Mix until well combined.
3
- Use an ice cream maker to freeze the cream mixture. Store in the freezer once done.
- If you don't have an ice cream maker, add the mixture to freezer-friendly bowls.
- Let cool in the freezer for at least three hours, making sure to mix the sorbets every 30 minutes for the first two hours (see Tip).
Tip: you can also freeze the sorbets overnight.
4
- Remove the ice cream from the freezer 5 minutes before serving.
- Use an ice cream scoop to serve in bowls.
