4 Serves
35 Mins
Finely chop the dark chocolate using a chef's knife and set aside.
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AustrianVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
52 µg / 400 µgCalcium
243 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
131 mg / 420 mgPhosphorus
524 mg / 1,250 mgPotassium
1368 mg / 4,700 mgSodium
76 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
14 g / 28 gSugar
41 g / 50 gSaturated Fat
11 g / 20 gCholesterol
38 mg / 300 mgCaffeine
15 mgNet Carbs
84 gAlcohol
0 g
Coarsely crush the pistachios on a cutting board to provide texture.
In a large mixing bowl, combine the softened cannoli ice cream with the chopped dark chocolate and crushed pistachios, folding gently with a spatula to incorporate.
Transfer the mixture to a freezer-safe container and freeze for 30 minutes to firm up before serving.
9
g43
g31
g
Malaysian
American