Of which 21.3 g sugars and 3.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Calcium (milk) · Fiber (whole-wheat cookies)
Allergens gluten, milk
Maria cookie ice cream
Whole-wheat cookies and milk — the childhood snack, frozen.
Ingredients
- 80 g (2¾ oz) whole-wheat Maria cookies — about 10–12 cookies
- 300 ml (1¼ cups) reduced-fat milk
- 1 banana (80 g / 2¾ oz)
- milk, as needed — only if you need it for the RE-SPIN
Method
- Set aside one whole cookie for decorating. Blend the rest of the cookies with the milk and banana in the blender until completely smooth, with no hard bits.
- Pour into the pint container without going past the MAX line, cover and freeze on a flat surface for 24 hours.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Ninja Creami”. The English edition is coming soon.
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