Endulgent Ice Cream Pie

DifficultyDifficult
Yield8 servings
Prep1 hr, 30 mins
Cook15 mins

20.1g

Net Carbs

12.7g

Protein

17.4g

Fat

12.8g

Fiber

314

Calories

Endulgent Ice Cream Pie
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

Ingredients:

  • 3/4 cup Sucralose Based Sweetener (Sugar Substitute)
  • 1 large Egg Yolk
  • 1 teaspoon Vanilla Extract
  • 3/4 cup Whole Grain Soy Flour
  • 2 tablespoons Cocoa Powder (Unsweetened)
  • 12 servings Sweet Freedom No Sugar Added Chocolate Ice Cream
  • 1/2 cup Almond Meal Flour
  • 1 large Egg
  • 4 tablespoons Unsalted Butter Stick

Directions:

  1. Preheat oven to 425°F.
  2. Whisk together soy mix, almond flour, cocoa powder and sugar substitute. Add egg, egg yolk, melted butter and vanilla. With an electric mixer on low speed, beat ingredients until a dough forms, about 2 minutes (dough will be soft and sticky).
  3. Using hands, pat dough into a 9-inch pie plate, pressing onto bottom and sides. Crimp or trim off edges, and chill in freezer 10 minutes.
  4. Generously prick dough all over with a fork. Bake 15 to 17 minutes, until golden brown. Cool completely.
  5. Spoon ice cream into crust; smooth top. Freeze until firm, about 1 to 2 hours. Before serving, allow pie to thaw at room temperature for 5 minutes.   
  6. Top with sugar-free chocolate and caramel sauce and sprinkle with chopped nuts if desired.  Additionally, you could mix fresh blueberries or a couple of tablepoons of fresh jam into the icecream before freezing.  Don't forget to add in the extra g NC if you do!

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