Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, easy low-carb&sugar cheesecake fudge ice cream. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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To get started with this recipe, we have to prepare a few components. You can cook easy low-carb&sugar cheesecake fudge ice cream using 7 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Easy low-carb&sugar cheesecake fudge ice cream:
- Take 1 cup whole pecans
- Take 1 1/3 cup pitted dates
- Prepare 1 tsp vanilla extract
- Make ready 4 tbsp unsweetened cocoa powder
- Take 1 packages cheesecake pudding mix (sugar free and fat free)
- Prepare 2 cup milk (whatever kind you want)
- Take 1 8 oz tub light cool whip/whipping cream (thawed)
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Instructions to make Easy low-carb&sugar cheesecake fudge ice cream:
- 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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