Summer Fruit and Nougat Ice-Cream Bombes Recipe

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Summer Fruit and Nougat Ice-Cream Bombes
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Ingredients:

Directions:

  1. Puree the strawberries in a blender and transfer to a medium bowl. Beat in the Grand Marnier and condensed milk.
  2. Whisk the cream in a large bowl until soft peaks form and then gradually whisk in the strawberry mixture until thick.
  3. Gently fold in the mango, pineapple, raspberries, nougat and pistachios.
  4. Divide mixture in between ten 250ml capacity dariole moulds (or plastic party cups). Cover with plastic wrap so that the clingwrap comes in contact with the ice-cream to prevent a skin from forming during freezing.
  5. Freeze overnight or for at least 5 hours. To serve dip moulds in hot water for 5 seconds and invert onto serving plates. Drizzle with passionfruit if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 445.56 Kcal (1865 kJ)
Calories from fat 221.74 Kcal
% Daily Value*
Total Fat 24.64g 38%
Cholesterol 81.1mg 27%
Sodium 75.1mg 3%
Potassium 385.82mg 8%
Total Carbs 52.24g 17%
Sugars 41.31g 165%
Dietary Fiber 3.51g 14%
Protein 7.3g 15%
Vitamin C 33.7mg 56%
Iron 0.8mg 5%
Calcium 174.8mg 17%
Amount Per 100 g
Calories 208.86 Kcal (874 kJ)
Calories from fat 103.94 Kcal
% Daily Value*
Total Fat 11.55g 38%
Cholesterol 38.02mg 27%
Sodium 35.2mg 3%
Potassium 180.85mg 8%
Total Carbs 24.49g 17%
Sugars 19.37g 165%
Dietary Fiber 1.64g 14%
Protein 3.42g 15%
Vitamin C 15.8mg 56%
Iron 0.4mg 5%
Calcium 81.9mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.3
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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