Peppermint Ice Cream Pie
the Editors of Publications International, Ltd.
Peppermint Ice Cream Pie
Yield
Makes 12 servings
Ingredients
| 4 | cups sugar-free vanilla ice cream |
| 6 | sugar-free peppermint candies |
| 1 | reduced-fat graham cracker pie crust |
| 1/4 | cup sugar-free chocolate syrup |
| Additionl sugar-free peppermint candies (optional) |
Preparation
- Scoop ice cream into medium bowl; let stand at room temperature 5 minutes or until softened, stirring occasionally.
- Place candies in heavy-duty food storage bag; coarsely crush with rolling pin or meat mallet. Stir candy into ice cream; spread evenly into pie crust.
- Cover and freeze at least 4 hours or overnight. Using sharp knife that has been dipped in warm water, cut pie into 12 slices. Transfer to serving plates; drizzle with chocolate syrup. Garnish with additional candies.
Nutritional Information
| Serving Size: | 1 slice pie |
| Fiber | 1 g |
| Carbohydrate | 26 g |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 22 % |
| Calories | 147 |
| Protein | 3 g |
| Sodium | 134 mg |
Dietary Exchange
| Fat | 1/2 |
| Starch | 2 |
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