Special Chocolate Ice Cream Recipe

Special Chocolate Ice Cream Recipe
Special Chocolate Ice Cream Recipe photo by Taste of Home
Publisher Photo

Special Chocolate Ice Cream Recipe

Be the first to add a review
Publisher Photo
Being slightly diabetic and able to control it with my diet, I've learned to satisfy my sweet tooth with a number of different desserts. This ice cream is my latest recipe. It's low in sugar - but you wouldn't know it by its smooth texture and delicious taste. You'll love it even if you don't need to watch your sugar intake.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + freezing

Ingredients

  • 1 package (1.5 ounces) sugar-free instant chocolate pudding mix
  • 6 packets aspartame sweetener (equivalent to 1/4 cup sugar)
  • 2 tablespoons baking cocoa
  • 4 cups fat-free evaporated milk
  • 1 teaspoon vanilla extract
  • 4 ounces light frozen whipped topping, thawed

Directions

In a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. Fold in the whipped topping until smooth. Pour into a shallow 2-qt. freezer container. Cover and freeze for 30 minutes. Stir with a wire whisk; return to freezer until ready to serve. Yield: 12 servings.
Originally published as Special Chocolate Ice Cream in Country Extra July 1995, p51

Nutritional Facts

1/2 cup: 140 calories, 3g fat (0 saturated fat), 4mg cholesterol, 257mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 10g protein. Diabetic Exchanges: 1 fat-free milk, 1/2 starch, 1/2 fat.

  • 1 package (1.5 ounces) sugar-free instant chocolate pudding mix
  • 6 packets aspartame sweetener (equivalent to 1/4 cup sugar)
  • 2 tablespoons baking cocoa
  • 4 cups fat-free evaporated milk
  • 1 teaspoon vanilla extract
  • 4 ounces light frozen whipped topping, thawed
  1. In a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. Fold in the whipped topping until smooth. Pour into a shallow 2-qt. freezer container. Cover and freeze for 30 minutes. Stir with a wire whisk; return to freezer until ready to serve. Yield: 12 servings.
Originally published as Special Chocolate Ice Cream in Country Extra July 1995, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpecial Chocolate Ice Cream

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review