Easy low-carb&sugar cheesecake fudge ice cream

• 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)

1. Combine pecans, dates, vanilla, and cocoa powder in a food processor or blender.
2. Blend until it forms a paste that is moldable.
3. Preheat oven to 350.
4. Make small balls out of the paste ( about 3/4 inch in diameter) and set them on a baking sheet with parchment paper.
5. Put balls in the oven for about 15 minutes, checking on them often to make sure they don't burn.
6. Take them out and let them cool to room temperature.
7. Combine pudding package and milk and whisk for a few minutes until it turns into pudding.
8. Let the pudding sit for about 5 minutes.
9. Then mix in the cool whip until well combined.
10. Once the fudge balls have cooled down, throw them in the pudding mixture and mix them in.
11. Put the bowl in the freezer.
12. Stirring every hour or so is optional, depending on if you are in a hurry or not.
13. "Ice cream" should form after about 4-6 hours.

pecans, dates, vanilla, cocoa, cheesecake pudding, milk, cool whipwhipping cream

Taken from cookpad.com/us/recipes/353498-easy-low-carbsugar-cheesecake-fudge-ice-cream (may not work)