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Very Vanilla Egg-Free Ice Cream is a dessert recipe that takes about 45 min from start to finish and serves 8. It calls for 4 ingredients across 3 steps, and is rated easy. A serving works out at around 276 kcal with roughly 3 g of protein. Filed under gluten free, lacto ovo vegetarian, gluten-free and vegetarian.
| Nutrient | Amount per serving | Share of reference intake |
|---|---|---|
| Energy | 276kcal | 14% |
| Fat | 23g | 33% |
| Carbohydrate | 16g | 6% |
| of which sugars |
| Allergen | Status |
|---|---|
| Milk | Contains |
| Sulphites | May contain |
| Gluten | Free from |
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| 16g |
| 18% |
| Protein | 3g | 6% |
|---|
| Sodium | 28mg | 1% |
|---|
Reference intake of an average adult (8400 kJ / 2000 kcal). Fibre is measured against the 30g daily recommendation, which has no statutory reference intake. Figures are an estimate calculated from the ingredient list.
| Free from |
| Eggs | Free from |
|---|
| Fish | Free from |
|---|
| Peanuts | Free from |
|---|
| Soya | Free from |
|---|
| Tree nuts | Free from |
|---|
| Celery | Free from |
|---|
| Mustard | Free from |
|---|
| Sesame | Free from |
|---|
| Lupin | Free from |
|---|
| Molluscs | Free from |
|---|
May contain means it depends on the brand you buy — check the label on the product itself.
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
