Endulgent Ice Cream Pie Recipe

20.1g
Net Atkins Count ^TM

Prep Time: 90 Minutes
Style:Other
Cook Time: 15 Minutes
Phase: Phase 4
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

12.7g

Protein

17.4g

Fat

12.8g

Fiber

314cal

Calories

INGREDIENTS

Preheat oven to 425°F.
Whisk together soy mix, almond flour, cocoa powder and sugar substitute. Add egg, egg yolk, melted butter and vanilla. With an electric mixer on low speed, beat ingredients until a dough forms, about 2 minutes (dough will be soft and sticky).
Using hands, pat dough into a 9-inch pie plate, pressing onto bottom and sides. Crimp or trim off edges, and chill in freezer 10 minutes.
Generously prick dough all over with a fork. Bake 15 to 17 minutes, until golden brown. Cool completely.
Spoon ice cream into crust; smooth top. Freeze until firm, about 1 to 2 hours. Before serving, allow pie to thaw at room temperature for 5 minutes.
Top with sugar-free chocolate and caramel sauce and sprinkle with chopped nuts if desired. Additionally, you could mix fresh blueberries or a couple of tablepoons of fresh jam into the icecream before freezing. Don't forget to add in the extra g NC if you do!

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.