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Caramel Ice Cream

Caramel Ice Cream

Cooking Light JANUARY 1999

  • Yield: 6 cups (serving size: 1/4 cup)

Ingredients

  • 4 cups 2% reduced-fat milk
  • 2 teaspoons vanilla extract
  • 1 (10-ounce) jar caramel topping

Preparation

Combine all ingredients in a large bowl; stir until well-blended.

Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Nutritional Information

Amount per serving
  • Calories: 59
  • Calories from fat: 17%
  • Fat: 1.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.6g
  • Carbohydrate: 10.2g
  • Fiber: 0.0g
  • Cholesterol: 5mg
  • Iron: 0.0mg
  • Sodium: 48mg
  • Calcium: 61mg
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Caramel Ice Cream recipe

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