This ice cream dessert is easy to make ahead of time. Serve it at a party or at the end of a special dinner. Source: Diabetic Living Magazine

Diabetic Living Magazine
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 1-quart bowl with plastic wrap. Freeze 30 minutes.

    Advertisement
  • For filling, in a bowl stir together softened ice cream and peppermint extract just until combined. Spoon into prepared bowl, packing firmly. Cover and freeze 4 hours or until firm.

  • In bowl, stir together graham cracker crumbs and melted butter until evenly coated. Sprinkle over ice cream; press to pack very firmly. Cover and freeze 24 hours or until firm.

  • In a bowl, dissolve espresso powder in water. Gently fold espresso into whipped topping until just combined (be careful not to over mix; there may be some streaks left). Cover and chill until ready to serve.

  • Unmold bombe onto a serving platter, loosening with a thin spatula, if necessary. Remove and discard plastic wrap.

  • Spoon espresso mixture into a pastry bag fitted with a star tip. Quickly pipe espresso mixture over the bombe to enclose. Sprinkle with crushed peppermints and, if desired, ground coffee beans. Return to freezer at least 1 hour before serving.

Nutrition Facts

193 calories; 8.4 g total fat; 5.7 g saturated fat; 14 mg cholesterol; 108 mg sodium. 31 mg potassium; 29.3 g carbohydrates; 1.3 g fiber; 16 g sugar; 2.2 g protein; 311 IU vitamin a iu; 75 mg calcium; 1 mg iron; 1 mg magnesium;