Directions:
- Coat an 8-by-8-inch pan with cooking spray. Line it with parchment paper by cutting 2 strips and overlapping them inside the pan (make them long enough to hang over the edges of the pan by 2 to 3 inches). Chill in freezer for 10 minutes. Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it's soft but still holds its shape, about 2 minutes. Transfer to the chilled pan and spread to smooth the surface. Freeze for 30 minutes. Whisk together 3/4 cup of the orange juice concentrate and the cold water. Pour over the ice cream. Freeze for 2 hours or overnight (if overnight, wrap in plastic to prevent freezer burn). Lift the ice cream out of the pan by pulling up the ends of the paper. Use a hot chef's knife to cut the dessert into 8 rectangles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2499.88 Kcal (10466 kJ) | ||
| Calories from fat | 936.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 104.1g | 160% | |
|---|---|---|---|
| Cholesterol | 416.4mg | 139% | |
| Sodium | 768.86mg | 32% | |
| Potassium | 4176.2mg | 89% | |
| Total Carbs | 356.4g | 119% | |
| Sugars | 324.61g | 1298% | |
| Dietary Fiber | 12.87g | 51% | |
| Protein | 44.66g | 89% | |
| Vitamin C | 478.9mg | 798% | |
| Calcium | 1328mg | 133% | |
| Amount Per 100 g | |||
| Calories | 183.17 Kcal (767 kJ) | ||
| Calories from fat | 68.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.63g | 160% | |
|---|---|---|---|
| Cholesterol | 30.51mg | 139% | |
| Sodium | 56.34mg | 32% | |
| Potassium | 306mg | 89% | |
| Total Carbs | 26.11g | 119% | |
| Sugars | 23.78g | 1298% | |
| Dietary Fiber | 0.94g | 51% | |
| Protein | 3.27g | 89% | |
| Vitamin C | 35.1mg | 798% | |
| Calcium | 97.3mg | 133% | |
* 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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