NUTTY ITALIAN
Yield Portion Size
2 fluid oz |
Frangelico
|
2 fluid oz | |
2 cups |
Vanilla ice cream
|
1 tbsp |
Toasted hazelnuts, chopped
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 401 mg | 40% |
Carbohydrate | 141 g | 47% |
Cholesterol | 121 mg | 40% |
Total Fat | 39 g | 59% |
Iron | 1 mg | 3% |
Potassium | 597 mg | 0% |
Calories | 1051 kcal | 53% |
Sodium | 371 mg | 15% |
Protein | 12 g | 23% |
Polyunsaturated Fat | 2 g | 9% |
Saturated Fat | 22 g | 108% |
Sugars | 112 g | 11% |
Dietary Fiber | 3 g | 10% |
Vitamin C | 2 mg | 4% |
Vitamin A | 1163 iu | 23% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat oven to 350°F. Put hazelnuts on half sheet pan and toast in oven until slightly fragrant.
-
Step 2
Allow to cool slightly and remove any visible skin from nuts. Crush hazelnuts in plastic bag.
-
Step 3
Dip the rim of a 20 oz. wine glass in J. Hungerford Smith® Sweet Cream Caramel - Dulce de Leche.
-
Step 4
Add Frangelico, J. Hungerford Smith® Sweet Cream Caramel - Dulce de Leche and ice cream to blender. Blend until well mixed.
-
Step 5
Pour contents of blender into wine glass. Top with Reddi-wip® Real Cream Whipped Topping and hazelnuts.
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