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Tropical Ice Cream Recipe
|Chopped honeydew melon||3 Cup (48 tbs)|
|Chopped papaya||1 Cup (16 tbs)|
|Lime juice||2 Tablespoon|
|Unflavored gelatin||1⁄2 Teaspoon|
|Apple juice||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
Serving size: Complete recipe
Calories 1115 Calories from Fat 788
% Daily Value*
Total Fat 90 g138.1%
Saturated Fat 55.5 g277.7%
Trans Fat 0 g
Cholesterol 328.8 mg
Sodium 195.5 mg8.1%
Total Carbohydrates 77 g25.8%
Dietary Fiber 6.7 g26.9%
Sugars 57.8 g
Protein 11 g21.6%
Vitamin A 106.6% Vitamin C 314.6%
Calcium 22.6% Iron 7.4%
*Based on a 2000 Calorie diet
Cover and allow to set for several hours.
Soak gelatin in apple juice.
Place over low heat until gelatin is dissolved.
In a blender, combine fruit and its juice and the dissolved gelatin.
Blend at medium speed until fruit is chopped fine but not pureed.
When mixture begins to thicken, fold in whipped cream and pour into container of ice cream freezer.
Process until smooth and thick.
Transfer to covered container and place in deep freeze to harden.