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Chocolate Chip Ice Cream

Yield 12 servings (serving size: 1/2 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

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