Thursday, September 23, 2010
*Chocolate Mint Ice Cream Pie* (GF)
CHOCOLATE MINT ICE CREAM PIE
The texture reminds one of a fudgsicle. Jonathan loved this! If desired, double the crust ingredients.
1/2 cup Low-Carb Bake Mix or Gluten-Free Bake Mix (125 mL)
1/2 cup ground almonds (125 mL)
1/4 cup butter, melted (50 mL)
1 SPLENDA® packet
4 cups Chocolate Mint Ice Cream (1 L)
Crust: In small bowl, combine Low-Carb Bake Mix, ground almonds, butter and SPLENDA®. 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.