Nutritional Info

Nutrition Facts

Serving Size 1 (93g)

Calories 225
Calories from Fat 79 (35%)
Amount Per Serving %DIV
Total Fat 8.8g 14%
Saturated Fat 1.9g 10%
Monounsaturated Fat 2.4g
Polyunsaturated Fat 4.5g
Trans Fat 0.0g
Cholesterol 34.5mg 12%
Sodium 361.2mg 16%
Potassium 113.1mg 2%
Total Carbohydrate 30.3g 10%
Dietary Fiber 1.1g 4%
Sugars 6.7g
Protein 4.9g 10%

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Recipe Description
Yes, you're reading it right. The secret of this incredibly rich dough is ice cream. The higher the premium, the richer the dough.
Prep time
24 hr 20 min
Cook time
45 min
Ready In
25 hr 5 min


Serves Tool

Serves To:USMetric
1 Cup(c)  raisins
2 Cup(c)  pecan halves, toasted and chopped
1 2/3 Cup(c)  apricot, strawberry, peach or other preserves
1 Teaspoon(t)  cinnamon, ground
1/2 Cup(c)  sugar
1 Pint(pt)  vanilla ice cream, softened
4 Cup(c)  all purpose flour
1 Pound(lb)  cold unsalted butter, cut into small pieces


Combine the butter and flour in a large bowl. Using a pastry blender, a fork, or your fingertips, blend until the mixture has the consistency of coarse cornmeal. Add the softened ice cream and mix to form a dough. Divide the dough into four portions, wrap each portion in plastic wrap, and chill until the dough can be handled. 1 hour in the refrigerator or 30 minutes in the freezer (or as long as overnight in the refrigerator). Preheat the oven to 350 degrees F. Line a rimless cookie sheet or a rimmed baking sheet with parchment paper. Combine the sugar and cinnamon in a small bowl. Using a lightly floured rolling pin, roll out one portion of the dough on a lightly floured work surface to form a rectangle about 14 inches long, 8 inches wide, and 1/4 inch thick. Alternatively, roll it out between two sheets of waxed or parchment paper. Spread one fourth of the preserves over the dough, leaving a 1/2 inch border along the edges. Sprinkle with 1/2 cup of the pecans and 1/4 cup of the raisins. Then sprinkle lightly with some of the cinnamon and sugar. Roll the rectangle up jelly roll fashion, forming a 14 inch long log, and place it on the prepared cookie sheet. Repeat with the remaining dough and filling. Sprinkle the strudels with cinnamon and sugar, and bake until they are lightly browned, about 45 minutes. If you used a rimless cookie sheet, slide the strudels onto a cutting board. Otherwise, use two spatulas to transfer them carefully. Using a sharp serrated knife, slice each roll, while still hot, into 12 pieces. Serve them warm or at room temperature.

Additional notes

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Ice Cream Strudel
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