Chocolate mint ice cream pie

Preparation time: 15 minutes
Freezing time: 1 1/2 hours

 

1/4 cup plus 1 tablespoon sugar-free, fat-free chocolate syrup (such as Smucker's)
1 six-ounce purchased chocolate crumb pie crust
1 quart no-sugar-added, reduced-fat vanilla ice cream
1 teaspoon peppermint extract (add more or less to taste)
9 drops green food coloring (add more or less for desired color)

Spread 1/4 cup chocolate sauce evenly in the bottom of the pie crust. Freeze for 30 minutes. Meanwhile, allow ice cream to soften at room temperature. Transfer ice cream to a mixing bowl and stir in peppermint extract and food coloring. Spoon ice cream into pie crust and spread evenly. Swirl the top of the ice cream with a knife. Drizzle remaining chocolate sauce over the top of the pie. Return to freezer until ice cream is firm again--at least 1 1/2 hours. After ice cream has hardened, cover pie tightly, and freeze.

Yield: 8 slices
Serving Size: 1 slice

Nutrition Facts

Per Serving:
  Calories: 228
  Carbohydrate: 35 g
  Protein: 4 g
  Fat: 8 g
  Saturated fat: 3 g
  Sodium: 190 mg
  Fiber: <1 g
  Exchanges per serving: 1 1/2 starch, 1 low-fat milk
  Carbohydrate choices: 2 1/2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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