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Instructions |
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In a blender, combine first 6 ingredients. Blend on medium-high
speed until smooth, about 1 minute. Transfer to a container. Cover
and refrigerate at least 4 hours or overnight.
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Transfer mixture to an ice cream maker and process according to
manufacturers instructions.
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Place 1/3 of the ice cream in a container. Drizzle with a few
tablespoons of the fudge. Cover with another 1/3 of the ice cream
and drizzle with more fudge. Cover and freeze at least 3 hours or
up to 1 week.
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Nutrition- 360 calories; 24 g. fat; 9 g, protein; 28 g. carb; 25 g.
total sugars; 2 g. fiber
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Originally Submitted
5/19/2016
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