Asst Ice Creams Recipe
Servings: 12
Ingredients
- 24 x ICE CREAM,IMIT,5 0Z 18 AA
- 18 x ICE CREAM IMIT, PT
- 12 x FUDGE BAR 2.701 Ounce
- 12 x ICE CREAM SANDWICH
- 12 x ICE Lowfat milk BAR BIG DIP COAT
- 12 x ICE Lowfat milk BAR BIG DIP COAT
- 12 x ICE NOVELTY STIC 2.701 Ounce
Directions
- FOOD SERVICE PERSONNEL WILL PLACE 100 SERVINGS OFCOMMERCIAL INDIVUAL ICE CREAMS INTO EACH ICE CREAM CABINETS FOR SELF- SERVICE BY THE DINERSSERVING PERIOD. ICE CREAM WILL BE MADE AVAILABLE THROUGHOUT THE SERVING PERIOD. NOT MORE THAN 30 Minutes. AFTER THE MEAL THE ICE CREAM WILL BE REMOVED FROM THE ICE CREAM CABNET AND RETURNED TO THE FREEZER. AFTER SERVING PERIOD THE AMOUNT USED WILL BE POSTED TO THE KITCHEN WORKSHEET FOR Which MEAL.
- SERVING SIZE: 1 EA
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2220g | |
| Recipe makes 12 servings | |
| Calories 494 | |
| Calories from Fat 207 | 42% |
| Total Fat 22.98g | 29% |
| Saturated Fat 14.19g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 249mg | 10% |
| Potassium 405mg | 12% |
| Total Carbs 64.8g | 17% |
| Dietary Fiber 1.4g | 5% |
| Sugars 59.56g | 40% |
| Protein 7.16g | 11% |
