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Bento Lunchbox with Homemade Ice Cream
45 minServes 1Nutri-Score C€€
C
45 min
45 minBento Lunchbox with Homemade Ice Cream
what you need
Ingredients
cooked rice (warm)Grains200 g
egg (beaten)Dairy1 piece
carrot (cut into shapes)Produce40 g
cucumber (sliced)Produce40 g
cherry tomatoes (halved)Produce3 pieces
chicken (cut into bite-sized pieces)Meat80 g
soy saucePantry15 ml
vegetable oilPantry10 ml
milk (cold)Dairy150 ml
sugarPantry40 g
heavy cream (cold)Dairy100 ml- vanilla extractPantry5 ml
per serving
Nutrition
993kcal
- Carbs
- 105 g
- Proteins
- 42 g
- Fat
- 45 g
what you’ll use
Tools
Frying pan
Mixing bowl
Whisk
bento box- Cookie cutter
step by step
Method
- Step 1
Cook the rice and prepare the fillings
- Cook the rice and let it cool slightly
- Cut the carrot into decorative shapes and blanch briefly
- Slice the cucumber and halve the cherry tomatoes
- Step 2
Cook the chicken
- Heat the oil in a frying pan
- Sear the chicken until golden and cooked through
- Add the soy sauce and toss to coat
- Step 3
Make the egg garnish
- Beat the egg with a pinch of salt
- Cook a thin omelette in the pan and let it cool
- Cut the omelette into shapes with a cookie cutter
- Step 4
Make the homemade ice cream
- Whisk the milk, sugar, cream and vanilla extract in a bowl
- Pour into a shallow container and freeze, stirring every 30 min until creamy
- Step 5
Pack the bento
- Fill the bento box with rice
- Arrange the chicken, omelette, carrot, cucumber and cherry tomatoes in the compartments
- Add a scoop of the ice cream in a small chilled container and close the box
most cooked first