To print: Select File and then Print from your browser's menu
Chocolate mint ice cream pie
Preparation time: 15 minutes
1/4 cup plus 1 tablespoon sugar-free, fat-free chocolate syrup (such as Smucker’s)
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
Disclaimer of Medical Advice:You understand that the blogs posts and comments to such blog posts (whether posted by us, our agents, bloggers, or by users) do not constitute medical advice or recommendation of any kind and you should not rely on any information contained on such posts or comments to replace consultations with your qualified health care professionals to meet your individual needs. The opinions and other information contained in the blog posts and comments do not reflect the opinions or positions of the Site Proprietor.