Nutty Chocolate Ice Cream Cups
|Walnuts||1⁄2 Cup (8 tbs)|
|Oats||3 Tablespoon (Old-Fashioned Or Quick-Cooking)|
|Ground cinnamon||1⁄8 Teaspoon|
|Sugar substitute||1⁄2 Teaspoon|
|Unsalted butter||1 Tablespoon, melted|
|Low carb chocolate ice cream||1 Cup (16 tbs)|
|Heavy cream||4 1⁄4 Cup (68 tbs), whipped|
|Walnuts||2 Teaspoon, chopped|
1. Heat oven to 350°F. Combine walnuts, oats, cinnamon, and sugar substitute in a food processor and pulse until finely ground. Add butter and pulse until blended.
2. Place 4 foil cup cake liners (or doubled paper liners) in a muffin tin. Divide nut mixture evenly among liners and press into bottom to form a crust. Bake until firm, about 20 minutes. Remove from oven and cool completely.
3. Scoop 1/4 cup ice cream into each cup. Top with whipped cream and walnuts. Serve immediately.