Ice Cream
I scream, you scream, we all scream for ice cream!
Who doesn't love ice cream? And when it's homemade, it's even better.
When I was growing up (a million years ago...okay, maybe not that long, but it's been a while), my dad always made homemade ice cream on summer holidays. It was always on the 4th of July, but also frequently on Memorial Day and Labor Day.
Dad
Of course, back then, the ice cream makers we had were hand cranked ones, so if anyone (read: my brother, sister, and me) wanted homemade ice cream, we had to help out.
When I started my own family, I made homemade ice cream for summer holidays, too. Fortunately, the ice cream makers we've had over the years had an electric motor to churn the stuff.
Since tomorrow is Dad's birthday (even though he's no longer here; he'd be 97), here are six ice cream recipes to honor his birthday, including Strawberry Swirl Ice Cream and No Churn Ice Cream. Enjoy!
NO-CHURN SALTED CARAMEL ICE CREAM
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Yes, you can make excellent ice cream without an ice cream machine — and with just two ingredients. This salted caramel version has a buoyant, velvety texture thanks to whipped cream and gets toasty butterscotch notes from prepared dulce de leche, a richly complex substitute for the more commonly used sweetened condensed milk. Adding a pinch of flaky sea salt to some of the dulce de leche before swirling it into the ice cream base gives the whole thing crunchy, savory pops, balancing out the sweetness. And if you want to go one step further, swirling in a few tablespoons of chopped nuts, shredded coconut or chocolate chips along with the dulce de leche adds texture as well as flavor."
Time: 3-1/2 hours; Makes 1-1/2 pints
This was featured in "The Easiest Salted Caramel Ice Cream Doesn’t Require a Machine", and can be viewed online at https://cooking.nytimes.com/recipes/1024401-no-churn-salted-caramel-ice-cream.
Ingredients
1 (14-ounce) can or jar dulce de leche
1-1/2 cups heavy cream
1/4 teaspoon fine sea salt
1/2 teaspoon flaky salt (optional)
Preparation
Pour 3/4 cup of dulce de leche into a small bowl. In a large bowl, using a whisk or electric mixer, beat heavy cream and fine sea salt until stiff. Add a dollop of the whipped cream to the small bowl, and mix until the dulce de leche has loosened.
Add the lightened dulce de leche mixture to the bowl of whipped cream, gently folding until combined.
Add remaining 5 ounces dulce de leche to the now-empty small bowl and season with flaky salt (or you can substitute 1/4 teaspoon fine salt, but you won’t have the crunch).
In a quart-size container, add a quarter of the dulce de leche whipped cream. Dollop in a few small spoonfuls of salted dulce de leche on top and swirl gently. Repeat until all of the whipped cream and dulce de leche are transferred. Freeze until firm, at least 3 hours or overnight.
ROCKY ROAD ICE CREAM
This yumminess comes from Scott Loitsch in The New York Times cooking enewsletter. For this recipe, Scott wrote, "Say hello to your new favorite rocky road ice cream recipe. A combination of dark chocolate and cocoa powder creates an extra fudgy base, while roasted almonds, marshmallows and just the right amount of salt (don’t skip it!) balance out the textures and flavors. Commercial ice creams benefit from stabilizers, egg yolks and other ingredients that keep it creamy and scoopable for weeks in your freezer, but homemade ice creams typically lack that staying power. In this smart recipe, marshmallows (which are also mixed into the final product) are melted into the base, acting as a stabilizer and resulting in an ice cream that stays scoopable in your freezer for longer. For an even 'rockier' road, add in mini chocolate chips, chocolate covered pretzel pieces or chopped cookies during the mix-in stage."
Prep Time: 5 minutes; Cook Time: 25 minutes, plus 9 hours' chilling, churning and freezing; Total Time: About 10 hours; Yield: About 1 quart
To view this online, go to . Of course, you may need to sign up for The New York Times cooking enewsletter to view it fully, but signing up is well worth it. Why? Great recipes, guides, and more.
Ingredients
1/2 cup blanched, slivered almonds
3 ounces dark chocolate (68 to 72-percent)
2/3 cup granulated sugar
1/4 cup unsweetened cocoa powder (preferably dutch-processed)
1/4 teaspoon kosher salt
1-1/2 cups whole milk
1-1/2 cups heavy cream
2-1/2 cups mini marshmallows
1-1/2 teaspoons vanilla extract
Preparation
Roast the almonds: Heat the oven to 350 degrees. Spread the almonds on a rimmed baking sheet and bake for 10 to 12 minutes, tossing occasionally, until the almonds are lightly browned and fragrant. Remove from the oven, let cool slightly and then roughly chop into small pieces. Set aside.
Meanwhile, chop the chocolate and set aside in a medium bowl. (This is the bowl that will be used to chill the ice cream base in the fridge.)
In a medium saucepan, whisk together the sugar, cocoa powder and salt, breaking up any lumps.
Pour in the milk, cream and 1 cup of the mini marshmallows. Set over medium heat and cook, whisking often, until the marshmallows have melted, the mixture is steaming and small bubbles begin to form around the edge of the pot, about 6 minutes. Remove from the heat.
Using a measuring cup, remove about 3/4 cup of the hot cream mixture and pour it over the chopped chocolate in the medium bowl. Let it sit, undisturbed, for 60 seconds, then whisk together until smooth.
Slowly stream in the remaining hot cream mixture, whisking constantly, until everything is incorporated and smooth.
Let cool slightly, then cover and chill the mixture in the fridge for at least 4 hours, preferably overnight.
Remove the chilled ice cream base from the refrigerator, whisk in the vanilla extract, then pour into an ice cream maker and churn according to machine instructions.
Layer the mix-ins: Once the ice cream has reached a thick, soft-serve consistency, add in 1/4 cup of the chopped almonds and 3/4 cup of mini marshmallows to the machine and churn until distributed. Turn off the machine. Into a a 9-inch loaf pan, scoop about half of the ice cream. Sprinkle with half the remaining mini marshmallows and half the remaining chopped almonds. Cover with the rest of the ice cream and finish with the rest of the marshmallows and almonds. Using a butter knife or chopstick, swirl through the ice cream a few times to further distribute the mix-ins. Cover with a sheet of plastic wrap or parchment, pressed into the surface of the ice cream, and freeze at least 4 hours. Let sit at room temperature for a few minutes before scooping.
FRESH MANGO ICE CREAM
Several years ago, I signed up for newsletters from Authentic Florida. If you haven't signed up for their newsletters, I highly recommend it (especially if you live in and/or love Florida).
This recipe was posted in the Authentic Florida newsletter on July 21, 2020, and reposted on July 15, 2021. It's definitely yummy, and is an Authentic Florida recipe. It begins, "Florida mangos are in season and Authentic Florida’s fresh mango ice cream recipe is the perfect dessert to help you cool down. Try this fresh, delicious, tropical, and refreshing dessert that does not require an ice cream machine!"
Yield: 1-1/2 gallons
To view this online, go to https://authenticflorida.com/authentic-floridas-fresh-mango-ice-cream/. (And while you're there, don't forget to sign up for Authentic Florida's newsletter.)
Ingredients
2-1/2 cups of cubed mangos (about 3 ripe medium-sized mangos)
1/3 + 3/4 cup of granulated sugar, plus extra if needed
2-1/2 Tablespoons of lime juice (1-2 limes)
1-3/4 cups of Half & Half cream
1-1/4 cups of coconut milk (1 can found in the Asian section of a grocery store)
6-8 fresh mint leaves for garnish (optional)
1 ice cream maker (optional)
Instructions
Peel the mangos and cut them into small cubes. (You’ll be cutting around a large seed.) In a medium bowl combine the cubed mango with 1/3 cup of sugar, cover, and marinate in the refrigerator for one hour (or longer if you have the time).
Next, pour the contents from the refrigerated mangoes (including the juice) in a saucepan over medium-low heat for five minutes, stirring occasionally. Remove and cool. Note: if you have leftover mango (more than 2-1/2 cups), keep the mixture refrigerated to place over the finished ice cream.
In a blender or food processor, puree the mango mixture.
Next, add the lime juice and process it again. Cover and chill for an hour.
Gently stir in the pureed mango. Taste test the mixture to decide whether it’s sweet enough and if not add 1-2 tablespoons of sugar. From this point, pour into a plastic container, cover with a tight lid, and chill in the freezer, stirring occasionally until hardened. If you have an ice cream maker, following the recommended directions. In a large bowl, combine the Half & Half and the coconut milk with the remaining 3/4 cup sugar, stirring to dissolve the sugar.
Remove from the freezer 15 minutes before serving. Top with some mint and fresh-cut mangos. Enjoy!
STRAWBERRY BALSAMIC ICE CREAM
This comes from Audra (otherwise known as The Baker Chick). I absolutely love her site; it’s one of the ones that I go back to time and again. If you haven’t signed up for her emails, I highly recommend doing so. Go ahead, I’ll wait…
Yield: about 1 quart
To view this online, click here.
Ingredients
For the strawberries:
3 cups strawberries, hulled and quartered
2-1/2 tablespoons of sugar
2 tsp. balsamic vinegar
For the custard base:
5 egg yolks
1/2 cup sugar
1-3/4 cups heavy cream
3/4 cup milk (any fat content besides skim will be fine, but I used whole.)
1/4 teaspoon salt
2 tsp. balsamic vinegar
1 tablespoon vodka (optional but recommended)
Instructions
In a small saucepan, combine the strawberries and 2-1/2 tablespoons of sugar. Stir until berries are cooked and soft, about 5 minutes, stir in 2 teaspoons of balsamic and pureé with an immersion blender or in a regular blender. Set aside.
In a larger saucepan combine the egg yolks, 1/2 cup sugar, heavy cream, milk and salt. Cook on low heat, stirring with a whisk constantly until it starts to thicken.
Continue to stir with a spoon until the custard coats the back and a line remains when you run your finger down the spoon.
Stir in the strawberry pureé and the remaining 2 teaspoons of balsamic and the vodka if using. (It helps keep the ice cream from getting too frozen.)
Cool thoroughly (ideally overnight.)
Churn according to your ice cream maker's instructions and enjoy right away (soft serve consistency,) or freeze for a few hours to firm it up.
Notes: Recipe adapted from the cookbook: Sweet Cream and Sugar Cones.
NO CHURN ICE CREAM
This comes from GE Appliances’ email list. It begins, “No one will believe that this ultra-creamy ice cream is so easy to make. No fancy ice cream machine required.”
12 servings (6 cups total)
To view this online, click here.
Ingredients:
14-ounce can sweetened condensed milk
2 teaspoons vanilla extract
Pinch fine sea salt
2 cups heavy cream, chilled
Directions:
In a small bowl, whisk the sweetened condensed milk, vanilla and salt until thoroughly combined; set aside.
In a large metal bowl, whip the cream with a hand mixer on high speed until stiff peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3-4 hours.
Chef’s Notes:
For best results, chill both the metal bowl and loaf pan before starting this recipe.
Try adding in additional ingredients after the ice cream has set for a few hours. Crushed up chocolate sandwich cookies, toasted nuts or chopped up candy bars are all great additions. Stir them in and place the ice cream back in the freezer until firm.
STRAWBERRY SWIRL ICE CREAM
This is from the Vegetarian Times website (from June 4, 2008), and begins, “Thanks to the chilling effect of frozen strawberries, this recipe freezes faster than other homemade ice creams. The strawberry jam makes a beautiful swirl of sweetness, but you can leave it out if you prefer.”
Makes 6 servings.
To view this online, click here.
Ingredients
1 10-oz. bag frozen strawberries
6 oz. silken tofu, drained
1/2 cup plain soy creamer
1/2 cup agave nectar or maple syrup
1 Tbs. vanilla extract
1 Tbs. lemon zest
1/4 cup all-fruit strawberry jam
Preparation
Purée strawberries and tofu in blender or food processor until smooth. Add soy creamer, agave nectar, vanilla, and lemon zest; purée until smooth.
Freeze in ice cream maker according to manufacturer’s directions. When ice cream is ready, swirl in strawberry jam while machine paddles are still going, then serve, or transfer to tub to freeze.
Nutrition Information: Calories: 169; Carbohydrate Content: 34 g; Fat Content: 2 g; Fiber Content: 1 g; Protein Content: 2 g; Sodium Content: 20 mg; Sugar Content: 30 g
Who doesn't love ice cream? And when it's homemade, it's even better.
When I was growing up (a million years ago...okay, maybe not that long, but it's been a while), my dad always made homemade ice cream on summer holidays. It was always on the 4th of July, but also frequently on Memorial Day and Labor Day.
Dad
Of course, back then, the ice cream makers we had were hand cranked ones, so if anyone (read: my brother, sister, and me) wanted homemade ice cream, we had to help out.
When I started my own family, I made homemade ice cream for summer holidays, too. Fortunately, the ice cream makers we've had over the years had an electric motor to churn the stuff.
Since tomorrow is Dad's birthday (even though he's no longer here; he'd be 97), here are six ice cream recipes to honor his birthday, including Strawberry Swirl Ice Cream and No Churn Ice Cream. Enjoy!
NO-CHURN SALTED CARAMEL ICE CREAM
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Yes, you can make excellent ice cream without an ice cream machine — and with just two ingredients. This salted caramel version has a buoyant, velvety texture thanks to whipped cream and gets toasty butterscotch notes from prepared dulce de leche, a richly complex substitute for the more commonly used sweetened condensed milk. Adding a pinch of flaky sea salt to some of the dulce de leche before swirling it into the ice cream base gives the whole thing crunchy, savory pops, balancing out the sweetness. And if you want to go one step further, swirling in a few tablespoons of chopped nuts, shredded coconut or chocolate chips along with the dulce de leche adds texture as well as flavor."
Time: 3-1/2 hours; Makes 1-1/2 pints
This was featured in "The Easiest Salted Caramel Ice Cream Doesn’t Require a Machine", and can be viewed online at https://cooking.nytimes.com/recipes/1024401-no-churn-salted-caramel-ice-cream.
Ingredients
1 (14-ounce) can or jar dulce de leche
1-1/2 cups heavy cream
1/4 teaspoon fine sea salt
1/2 teaspoon flaky salt (optional)
Preparation
Pour 3/4 cup of dulce de leche into a small bowl. In a large bowl, using a whisk or electric mixer, beat heavy cream and fine sea salt until stiff. Add a dollop of the whipped cream to the small bowl, and mix until the dulce de leche has loosened.
Add the lightened dulce de leche mixture to the bowl of whipped cream, gently folding until combined.
Add remaining 5 ounces dulce de leche to the now-empty small bowl and season with flaky salt (or you can substitute 1/4 teaspoon fine salt, but you won’t have the crunch).
In a quart-size container, add a quarter of the dulce de leche whipped cream. Dollop in a few small spoonfuls of salted dulce de leche on top and swirl gently. Repeat until all of the whipped cream and dulce de leche are transferred. Freeze until firm, at least 3 hours or overnight.
ROCKY ROAD ICE CREAM
This yumminess comes from Scott Loitsch in The New York Times cooking enewsletter. For this recipe, Scott wrote, "Say hello to your new favorite rocky road ice cream recipe. A combination of dark chocolate and cocoa powder creates an extra fudgy base, while roasted almonds, marshmallows and just the right amount of salt (don’t skip it!) balance out the textures and flavors. Commercial ice creams benefit from stabilizers, egg yolks and other ingredients that keep it creamy and scoopable for weeks in your freezer, but homemade ice creams typically lack that staying power. In this smart recipe, marshmallows (which are also mixed into the final product) are melted into the base, acting as a stabilizer and resulting in an ice cream that stays scoopable in your freezer for longer. For an even 'rockier' road, add in mini chocolate chips, chocolate covered pretzel pieces or chopped cookies during the mix-in stage."
Prep Time: 5 minutes; Cook Time: 25 minutes, plus 9 hours' chilling, churning and freezing; Total Time: About 10 hours; Yield: About 1 quart
To view this online, go to . Of course, you may need to sign up for The New York Times cooking enewsletter to view it fully, but signing up is well worth it. Why? Great recipes, guides, and more.
Ingredients
1/2 cup blanched, slivered almonds
3 ounces dark chocolate (68 to 72-percent)
2/3 cup granulated sugar
1/4 cup unsweetened cocoa powder (preferably dutch-processed)
1/4 teaspoon kosher salt
1-1/2 cups whole milk
1-1/2 cups heavy cream
2-1/2 cups mini marshmallows
1-1/2 teaspoons vanilla extract
Preparation
Roast the almonds: Heat the oven to 350 degrees. Spread the almonds on a rimmed baking sheet and bake for 10 to 12 minutes, tossing occasionally, until the almonds are lightly browned and fragrant. Remove from the oven, let cool slightly and then roughly chop into small pieces. Set aside.
Meanwhile, chop the chocolate and set aside in a medium bowl. (This is the bowl that will be used to chill the ice cream base in the fridge.)
In a medium saucepan, whisk together the sugar, cocoa powder and salt, breaking up any lumps.
Pour in the milk, cream and 1 cup of the mini marshmallows. Set over medium heat and cook, whisking often, until the marshmallows have melted, the mixture is steaming and small bubbles begin to form around the edge of the pot, about 6 minutes. Remove from the heat.
Using a measuring cup, remove about 3/4 cup of the hot cream mixture and pour it over the chopped chocolate in the medium bowl. Let it sit, undisturbed, for 60 seconds, then whisk together until smooth.
Slowly stream in the remaining hot cream mixture, whisking constantly, until everything is incorporated and smooth.
Let cool slightly, then cover and chill the mixture in the fridge for at least 4 hours, preferably overnight.
Remove the chilled ice cream base from the refrigerator, whisk in the vanilla extract, then pour into an ice cream maker and churn according to machine instructions.
Layer the mix-ins: Once the ice cream has reached a thick, soft-serve consistency, add in 1/4 cup of the chopped almonds and 3/4 cup of mini marshmallows to the machine and churn until distributed. Turn off the machine. Into a a 9-inch loaf pan, scoop about half of the ice cream. Sprinkle with half the remaining mini marshmallows and half the remaining chopped almonds. Cover with the rest of the ice cream and finish with the rest of the marshmallows and almonds. Using a butter knife or chopstick, swirl through the ice cream a few times to further distribute the mix-ins. Cover with a sheet of plastic wrap or parchment, pressed into the surface of the ice cream, and freeze at least 4 hours. Let sit at room temperature for a few minutes before scooping.
FRESH MANGO ICE CREAM
Several years ago, I signed up for newsletters from Authentic Florida. If you haven't signed up for their newsletters, I highly recommend it (especially if you live in and/or love Florida).
This recipe was posted in the Authentic Florida newsletter on July 21, 2020, and reposted on July 15, 2021. It's definitely yummy, and is an Authentic Florida recipe. It begins, "Florida mangos are in season and Authentic Florida’s fresh mango ice cream recipe is the perfect dessert to help you cool down. Try this fresh, delicious, tropical, and refreshing dessert that does not require an ice cream machine!"
Yield: 1-1/2 gallons
To view this online, go to https://authenticflorida.com/authentic-floridas-fresh-mango-ice-cream/. (And while you're there, don't forget to sign up for Authentic Florida's newsletter.)
Ingredients
2-1/2 cups of cubed mangos (about 3 ripe medium-sized mangos)
1/3 + 3/4 cup of granulated sugar, plus extra if needed
2-1/2 Tablespoons of lime juice (1-2 limes)
1-3/4 cups of Half & Half cream
1-1/4 cups of coconut milk (1 can found in the Asian section of a grocery store)
6-8 fresh mint leaves for garnish (optional)
1 ice cream maker (optional)
Instructions
Peel the mangos and cut them into small cubes. (You’ll be cutting around a large seed.) In a medium bowl combine the cubed mango with 1/3 cup of sugar, cover, and marinate in the refrigerator for one hour (or longer if you have the time).
Next, pour the contents from the refrigerated mangoes (including the juice) in a saucepan over medium-low heat for five minutes, stirring occasionally. Remove and cool. Note: if you have leftover mango (more than 2-1/2 cups), keep the mixture refrigerated to place over the finished ice cream.
In a blender or food processor, puree the mango mixture.
Next, add the lime juice and process it again. Cover and chill for an hour.
Gently stir in the pureed mango. Taste test the mixture to decide whether it’s sweet enough and if not add 1-2 tablespoons of sugar. From this point, pour into a plastic container, cover with a tight lid, and chill in the freezer, stirring occasionally until hardened. If you have an ice cream maker, following the recommended directions. In a large bowl, combine the Half & Half and the coconut milk with the remaining 3/4 cup sugar, stirring to dissolve the sugar.
Remove from the freezer 15 minutes before serving. Top with some mint and fresh-cut mangos. Enjoy!
STRAWBERRY BALSAMIC ICE CREAM
This comes from Audra (otherwise known as The Baker Chick). I absolutely love her site; it’s one of the ones that I go back to time and again. If you haven’t signed up for her emails, I highly recommend doing so. Go ahead, I’ll wait…
Yield: about 1 quart
To view this online, click here.
Ingredients
For the strawberries:
3 cups strawberries, hulled and quartered
2-1/2 tablespoons of sugar
2 tsp. balsamic vinegar
For the custard base:
5 egg yolks
1/2 cup sugar
1-3/4 cups heavy cream
3/4 cup milk (any fat content besides skim will be fine, but I used whole.)
1/4 teaspoon salt
2 tsp. balsamic vinegar
1 tablespoon vodka (optional but recommended)
Instructions
In a small saucepan, combine the strawberries and 2-1/2 tablespoons of sugar. Stir until berries are cooked and soft, about 5 minutes, stir in 2 teaspoons of balsamic and pureé with an immersion blender or in a regular blender. Set aside.
In a larger saucepan combine the egg yolks, 1/2 cup sugar, heavy cream, milk and salt. Cook on low heat, stirring with a whisk constantly until it starts to thicken.
Continue to stir with a spoon until the custard coats the back and a line remains when you run your finger down the spoon.
Stir in the strawberry pureé and the remaining 2 teaspoons of balsamic and the vodka if using. (It helps keep the ice cream from getting too frozen.)
Cool thoroughly (ideally overnight.)
Churn according to your ice cream maker's instructions and enjoy right away (soft serve consistency,) or freeze for a few hours to firm it up.
Notes: Recipe adapted from the cookbook: Sweet Cream and Sugar Cones.
NO CHURN ICE CREAM
This comes from GE Appliances’ email list. It begins, “No one will believe that this ultra-creamy ice cream is so easy to make. No fancy ice cream machine required.”
12 servings (6 cups total)
To view this online, click here.
Ingredients:
14-ounce can sweetened condensed milk
2 teaspoons vanilla extract
Pinch fine sea salt
2 cups heavy cream, chilled
Directions:
In a small bowl, whisk the sweetened condensed milk, vanilla and salt until thoroughly combined; set aside.
In a large metal bowl, whip the cream with a hand mixer on high speed until stiff peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3-4 hours.
Chef’s Notes:
For best results, chill both the metal bowl and loaf pan before starting this recipe.
Try adding in additional ingredients after the ice cream has set for a few hours. Crushed up chocolate sandwich cookies, toasted nuts or chopped up candy bars are all great additions. Stir them in and place the ice cream back in the freezer until firm.
STRAWBERRY SWIRL ICE CREAM
This is from the Vegetarian Times website (from June 4, 2008), and begins, “Thanks to the chilling effect of frozen strawberries, this recipe freezes faster than other homemade ice creams. The strawberry jam makes a beautiful swirl of sweetness, but you can leave it out if you prefer.”
Makes 6 servings.
To view this online, click here.
Ingredients
1 10-oz. bag frozen strawberries
6 oz. silken tofu, drained
1/2 cup plain soy creamer
1/2 cup agave nectar or maple syrup
1 Tbs. vanilla extract
1 Tbs. lemon zest
1/4 cup all-fruit strawberry jam
Preparation
Purée strawberries and tofu in blender or food processor until smooth. Add soy creamer, agave nectar, vanilla, and lemon zest; purée until smooth.
Freeze in ice cream maker according to manufacturer’s directions. When ice cream is ready, swirl in strawberry jam while machine paddles are still going, then serve, or transfer to tub to freeze.
Nutrition Information: Calories: 169; Carbohydrate Content: 34 g; Fat Content: 2 g; Fiber Content: 1 g; Protein Content: 2 g; Sodium Content: 20 mg; Sugar Content: 30 g
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