CHOCOLATE MINT ICE CREAM PIE
The texture reminds one of a fudgsicle. Jonathan, our youngest son loved this! If desired, double the crust ingredients for a thicker crust.
Crust:
1 cup almond flour (250 mL)
1/4 cup butter, melted (50 mL)
Sweetener, to taste
Filling:
4 cups Chocolate Mint Ice Cream (1 L)
Crust: In small bowl, combine almond flour, butter and sweetener. Spread in 9-inch (23 cm) glass baking dish. Cover with plastic wrap. Press crust out evenly on bottom of dish; remove wrap. Bake in 350°F (180°C) oven 10 minutes.
Filling: Spread ice cream carefully over cooled crust. Freeze. To serve, thaw 20 minutes to half an hour or thaw briefly in microwave oven and then set out at room temperature.
Yield: 10 servings
1 serving
282.7 calories
6.5 g protein
25 g fat
2.2 g fiber
7.3 g net carbs