|
 |
|
|
|
|
Serves 2. Ingredients* 1/2 cup crushed pork rinds 1/8 cup Splenda (the kind that measures equal to sugar) 1/2 t. cinnamon 2 scoops Breyer's Carb Smart Vanilla Ice cream 2 T. Walden Farms Calorie Free Chocolate Syrup Unsweetened Whipping Cream Maraschino Cherry (Optional, 2 extra carbs) Instructions Crush pork rinds and mix with Splenda and cinnamon. The colder the ice cream, the better. Scoop ice cream and role in mixture. Press and pat well to insure the mixture holds. If desired, deep fry in hot oil for one second. Basically, just dip it and pull it out. If you leave it in too long, the ice cream will melt and the coating will come off. Place in dish, add whipped cream, chocolate syrup. If you can afford 2 more carbs, top with a cherry. mmmm...mmmm... good! . *Comment Added Nov. 20th, 2007: To simplify, substitute first 3 ingredients withcinnamunch porkrinds. |
Write a comment:
|
That's right, fried ice cream... and it is really good. These can be kept in the freezer and fried when you are ready to eat. They are best fried, but are also good uncooked. I got the idea yesterday when I ate the last of my Cinnamunch pork rinds. For the icecream, I used Breyer's Carb Smart Vanilla. Breyer's claims only 4 net carbs per serving. But, since I count half of the carbs from sugar alcohols, I count this ingredient as 5.5 net carbs. The chocolate syrup is made by Walden Farms. It has zero calories, zero carbs, and zero sugar. I bought it on netrition.com but have since seen it for sale at our local food co-op. 