Yield
8 servings (serving size: 1/2 cup)

We tested this recipe with a package of mini sugar-free chocolate peanut butter cups. If you want to use the larger ones, you'll need to use 2 1/2 (1.5-ounce) packages (5 pieces).

How to Make It

Step 1

Combine first 3 ingredients, stirring with a whisk until smooth. Stir in chopped candy.

Step 2

Pour chocolate mixture into the freezer can of a 2-quart ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Step 3

carbo rating: 17

The Complete Step-by-Step Low Carb Cookbook

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