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Description
A great dessert any time of the year, but a particular favourite for winter.
Ingredients
US|METRIC
4 SERVINGS
- 8 scoops vanilla ice cream (Carte D’Or, Light Ice Cream, 200g/400ml)
- 250 grams cranberry sauce (jar)
- 50 mL port
- 50 mL fresh orange juice
- 100 grams biscuits (ginger nut)
- 1/2 tsp. ground cinnamon
- 50 grams demerara sugar
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Directions
- Place the cranberry sauce, port and orange juice into a pan. Bring to the boil and simmer for 5 minutes. Leave to cool.
- Break up the ginger nut biscuits into large chunks. Arrange a few biscuit chunks in the bottom of 4 short tumblers. Top these with a tablespoon of the cranberry sauce mixture.
- Scoop a ball of Carte D’Or Vanilla Light Ice Cream into each glass. Repeat the process, with the top layer being Carte D’Or Vanilla Light Ice Cream.
- Mix together the cinnamon and Demerara sugar and sprinkle liberally over the ice cream. Blow torch the sugar or place under a pre-heated hot grill to melt and caramelise the sugar and serve immediately.
NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium390mg16% |
| Potassium380mg11% |
| Protein7g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate84g28% |
| Dietary Fiber2g8% |
| Sugars66g |
| Vitamin A10% |
| Vitamin C15% |
| Calcium20% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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