Easy low-carb&sugar cheesecake fudge ice cream. Here at Easy Low Carb® we provide straightforward recipes with fresh ingredients that are packed with flavor. With great inspiration, preparing great food is a piece of cake! One of the most frequently asked questions is "what can I have for breakfast if I give up cereal and.
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Ingredients of Easy low-carb&sugar cheesecake fudge ice cream
- Prepare 1 cup of whole pecans.
- It’s 1 1/3 cup of pitted dates.
- You need 1 tsp of vanilla extract.
- Prepare 4 tbsp of unsweetened cocoa powder.
- It’s 1 packages of cheesecake pudding mix (sugar free and fat free).
- It’s 2 cup of milk (whatever kind you want).
- You need 1 of 8 oz tub light cool whip/whipping cream (thawed).
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Easy low-carb&sugar cheesecake fudge ice cream step by step
- Combine pecans, dates, vanilla, and cocoa powder in a food processor or blender. Blend until it forms a paste that is moldable..
- Preheat oven to 350..
- Make small balls out of the paste ( about 3/4 inch in diameter) and set them on a baking sheet with parchment paper..
- Put balls in the oven for about 15 minutes, checking on them often to make sure they don't burn. Take them out and let them cool to room temperature..
- Combine pudding package and milk and whisk for a few minutes until it turns into pudding..
- Let the pudding sit for about 5 minutes. Then mix in the cool whip until well combined..
- Once the fudge balls have cooled down, throw them in the pudding mixture and mix them in..
- Put the bowl in the freezer. Stirring every hour or so is optional, depending on if you are in a hurry or not. "Ice cream" should form after about 4-6 hours..
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