8 Serves
379 Mins
In a large mixing bowl, use an electric mixer to whip the cold heavy whipping cream until stiff peaks form.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
JapaneseVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
148 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
159 mg / 1,250 mgPotassium
233 mg / 4,700 mgSodium
64 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
1 g / 28 gSugar
19 g / 50 gSaturated Fat
22 g / 20 gCholesterol
112 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Gently fold the sweetened condensed milk and vanilla extract into the whipped cream until the mixture is smooth and well combined.
Add the puffed rice cereal to the base and stir gently until the cereal is evenly distributed throughout the mixture.
Pour the ice cream base into a loaf pan, cover the surface directly with plastic wrap to prevent ice crystals, and freeze for at least 6 hours until firm.
28
g44
g58
g.jpg&w=3840&q=75)
Persian