Chocolate Chip Ice Cream



12 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 119
Caloriesfromfat 0.0 %
Fat 4.8 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6 g
Carbohydrate 14.3 g
Fiber 0.0 g
Cholesterol 5 mg
Iron 0.0 mg
Sodium 88 mg
Calcium 0.0 mg


2/3 cup
2 cups fat-free evaporated milk
1 cup fat-free milk
1/2 cup egg substitute
1 1/2 teaspoons vanilla extract
2 (2.8-ounce) sugar-free milk chocolate bars, chopped


Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Stir in chocolate.

Pour mixture into freezer can of a 2-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt, and let stand at least 1 hour before serving.

Tip: Egg substitute is pasteurized to kill any harmful bacteria. It can safely be used in recipes that traditionally call for raw eggs, such as no-cook ice creams.