Easy low-carb&sugar cheesecake fudge ice cream

Name: Easy low-carb&sugar cheesecake fudge ice cream
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup whole pecans; 1 1/3 cup pitted dates; 1 tsp vanilla extract; 4 tbsp unsweetened cocoa powder; 1 packages cheesecake pudding mix (sugar free and fat free); 2 cup milk (whatever kind you want); 1 8 oz tub light cool whip/whipping cream (thawed)

jannapaige @cook_3403864

I kind of just combined a few different healthy dessert ideas I've seen and then threw it in the freezer. Turned out much better than I expected!

jannapaige @cook_3403864

I kind of just combined a few different healthy dessert ideas I've seen and then threw it in the freezer. Turned out much better than I expected!

Saved

Ingredients

6 servings

1 cupwhole pecans
1 1/3 cuppitted dates
1 tspvanilla extract
4 tbspunsweetened cocoa powder
1 packagescheesecake pudding mix (sugar free and fat free)
2 cupmilk (whatever kind you want)
18 oz tub light cool whip/whipping cream (thawed)

Saved

Steps

1

Combine pecans, dates, vanilla, and cocoa powder in a food processor or blender. Blend until it forms a paste that is moldable.
2

Preheat oven to 350.
3

Make small balls out of the paste ( about 3/4 inch in diameter) and set them on a baking sheet with parchment paper.
4

Put balls in the oven for about 15 minutes, checking on them often to make sure they don't burn. Take them out and let them cool to room temperature.
5

Combine pudding package and milk and whisk for a few minutes until it turns into pudding.
6

Let the pudding sit for about 5 minutes. Then mix in the cool whip until well combined.
7

Once the fudge balls have cooled down, throw them in the pudding mixture and mix them in.
8

Put the bowl in the freezer. Stirring every hour or so is optional, depending on if you are in a hurry or not. "Ice cream" should form after about 4-6 hours.