Directions:
- In a large bowl, combine the first six ingredients. Refrigerate until chilled.
- In a small bowl, combine pecans and brickle chips. In a microwave, melt candy coating; stir until smooth. Pour over pecan mixture. Transfer to a 15-in. x 10-in. x 1-in. pan. Refrigerate until chocolate is firm; chop and set aside.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturerâs directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container and stir in reserved pecan mixture; freeze for 2-4 hours before serving. Yield: 2-3/4 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350.44 Kcal (1467 kJ) | ||
| Calories from fat | 294.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.69g | 50% | |
|---|---|---|---|
| Cholesterol | 48.7mg | 16% | |
| Sodium | 33.66mg | 1% | |
| Potassium | 227.36mg | 5% | |
| Total Carbs | 12.9g | 4% | |
| Sugars | 6.01g | 24% | |
| Dietary Fiber | 2.76g | 11% | |
| Protein | 5.06g | 10% | |
| Vitamin C | 1mg | 2% | |
| Iron | 1mg | 5% | |
| Calcium | 97.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 343.22 Kcal (1437 kJ) | ||
| Calories from fat | 288.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.02g | 50% | |
|---|---|---|---|
| Cholesterol | 47.69mg | 16% | |
| Sodium | 32.97mg | 1% | |
| Potassium | 222.68mg | 5% | |
| Total Carbs | 12.63g | 4% | |
| Sugars | 5.89g | 24% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 4.96g | 10% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 1mg | 5% | |
| Calcium | 95.2mg | 10% | |
* 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.
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