Recipes · Italian · Desserts
Tartufo (Ice Cream Dessert)
One serving has 517 kcal and 11 g protein, and at least a fifth of a woman's daily need of copper (134%), manganese (106%), magnesium (53%), phosphorus (50%), zinc (37%) and riboflavin (35%). Ready in 25 minutes.
- Preparation: 20 min
- Cooking: 5 min
- Makes: 1 serving (180 g)
- Difficulty: Medium
- Diets: Vegetarian, Gluten-free
- Contains: dairy, egg, nut
Ingredients
- 130 g Ice cream, vanilla
- 15 g Hazelnuts
- 20 g Chocolate, dark
- 15 g Cocoa powder
Method
- Let the vanilla ice cream soften just slightly, then fold through the roughly chopped hazelnuts.
- Melt two-thirds of the dark chocolate and freeze it in small blobs on a plate for about 10 minutes until firm, to make a molten centre.
- Scoop a ball of the ice cream, push a frozen chocolate blob into the middle, and mould the ice cream around it to enclose it completely; repeat, then freeze the balls on a tray for at least 1 hour until solid.
- Melt the remaining chocolate and drizzle it over the frozen balls, then immediately roll them in the cocoa powder to coat.
- Return to the freezer for at least 30 minutes to firm up completely.
- Let stand for 2-3 minutes at room temperature before serving, so the molten chocolate centre softens slightly.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 517 kcal | 24% |
| Carbohydrates | 51 g | |
| Water | 80.8 mL | |
| Fiber | 10.1 g | 34% |
| Protein | 11.3 g | 24% |
| Tryptophan | 0.13 g | |
| Threonine | 0.38 g | |
| Isoleucine | 0.45 g | |
| Leucine | 0.75 g | |
| Lysine | 0.55 g | |
| Methionine | 0.17 g | |
| Cystine | 0.12 g | |
| Phenylalanine | 0.44 g | |
| Tyrosine | 0.37 g | |
| Valine | 0.56 g | |
| Histidine | 0.23 g | |
| Fat | 34 g | |
| Monounsaturated | 13.9 g | |
| Polyunsaturated | 2.1 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.8 g | |
| Saturated | 15.6 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 57.8 mg | |
| Calcium | 217 mg | 22% |
| Copper | 1.2 mg | 134% |
| Iron | 5.3 mg | 29% |
| Magnesium | 163 mg | 53% |
| Manganese | 1.9 mg | 106% |
| Phosphorus | 352 mg | 50% |
| Potassium | 732 mg | 16% |
| Selenium | 6.2 µg | 11% |
| Sodium | 111 mg | |
| Zinc | 3 mg | 37% |
| Thiamin (vitamin B1) | 0.17 mg | 15% |
| Riboflavin (vitamin B2) | 0.38 mg | 35% |
| Niacin (vitamin B3) | 0.96 mg | 7% |
| Pantothenic acid (vitamin B5) | 1 mg | 20% |
| Pyridoxine (vitamin B6) | 0.17 mg | 13% |
| Folate (vitamin B9) | 28.3 µg | 7% |
| Cobalamin (vitamin B12) | 0.56 µg | 23% |
| Choline | 42.4 mg | 10% |
| Vitamin A | 154 µg | 22% |
| Vitamin C | 1.7 mg | 2% |
| Vitamin D (D2 + D3) | 10.4 IU | 2% |
| Vitamin E | 2.8 mg | 19% |
| Vitamin K | 4.4 µg | 5% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.2 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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