Ingredientes para Coco Mocha Peanut Butter Pie Ice Cream
- Chocolate Graham Cracker Crumbs
- Dry Roasted Peanuts
- Light Margarine
- Sugar Free Vanilla Ice Cream
- Crunchy Peanut Butter
- Sugar Free Whipped Topping
- Sugar Free Chocolate Syrup
- Strong Coffee
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Como fazer Coco Mocha Peanut Butter Pie Ice Cream
- Combine 1 ½ cups graham cracker crumbs, ½ cup crushed peanuts, and ¼ cup melted margarine in a bowl. Mix until evenly moistened.
- Press the mixture into the bottom of a 13x9x2-inch pan. Freeze for 30 minutes.
- While the crust freezes, let the ice cream soften slightly at room temperature (about 10-15 minutes).
- Gently fold in ½ cup creamy peanut butter into the softened ice cream using a large wooden spoon. You can mix completely or leave peanut butter ribbons for a swirled effect.
- Pour the ice cream mixture into the chilled crust. Smooth the top.
- Freeze for at least 6 hours, or preferably overnight.
- About 15 minutes before serving, remove the pie from the freezer to soften slightly.
- In a small saucepan over low heat, stir ½ cup chocolate syrup until melted and smooth.
- Remove from heat and stir in 2 tablespoons strong brewed coffee.
- Transfer the hot fudge to a small freezer-safe bag. Seal tightly and freeze for 3-5 minutes to slightly thicken.
- Snip a small corner of the bag and drizzle the fudge in a zig-zag pattern over the pie.
- Serve immediately with a dollop of whipped cream for the ultimate indulgence!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
16g
Fat
22g
Carbs
4g
