Fudgy Peanut Butter Ice Cream

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).

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 130
Caloriesfromfat 0.0 %
Fat 4.7 g
Satfat 2.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.2 g
Carbohydrate 17.5 g
Fiber 0.7 g
Cholesterol 1 mg
Iron 0.5 mg
Sodium 157 mg
Calcium 246 mg

Ingredients

1 (1.4-ounce) package sugar-free, fat-free chocolate instant pudding mix
1 1/2 cups fat-free milk
1 (12-ounce) can evaporated fat-free milk
1 (3.5-ounce) package mini sugar-free chocolate peanut butter cups (such as Russell Stover), chopped

Preparation

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

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.

carbo rating: 17

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005