- 4 cups fat-free half-and-half
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 can (14 ounces) fat-free sweetened condensed milk
- 2 teaspoons mint extract
- 3 to 4 drops green food coloring, optional
- 1-1/2 cups semisweet chocolate chunks
- In a large bowl, beat half-and-half and pudding mix on low speed for 2 minutes. Beat in the condensed milk, extract and food coloring if desired.
- Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Coarsely chop chocolate chunks if desired; stir into ice cream. Transfer to freezer containers. Freeze for 2-4 hours before serving. Yield: 1-1/2 quarts.
Reviews forSkinny Mint-Chip Ice Cream
"I wish someone would tell me what I did wrong. We followed this recipe to the letter, and after TWO HOURS in our ice cream maker we still had just mint-green milk. I was a little worried about it as I poured the very liquidy mixture into the canister, wondering what exactly was going to firm it up. My hunch was correct. What a disappointment (on Father's Day!) and what a waste of ingredients."
"Smooth, cool, refreshing....my new guilty pleasure"
"Wow, I don't call this a "skinny" recipe. It's got 289 calories per serving and a whopping 7 grams of fat, 4 of them saturated!"
"Skinny??? This has more calories per serving than full fat Ben & Jerry's Ice Cream."
"This ice cream may need to be in your freezer longer then four hours. The mint extract was very strong! Next time I will decrease it to 1 to 1 1/2 teaspoons or try 1/4 teaspoon peppermint extract."