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Chocolate Chip Ice Cream

Chocolate Chip Ice Cream

Oxmoor House MARCH 2006

  • Yield: 12 servings (serving size: 1/2 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.

Nutritional Information

Amount per serving
  • Calories: 119
  • Calories from fat: 0.0%
  • Fat: 4.8g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6g
  • Carbohydrate: 14.3g
  • Fiber: 0.0g
  • Cholesterol: 5mg
  • Iron: 0.0mg
  • Sodium: 88mg
  • Calcium: 0.0mg

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Chocolate Chip Ice Cream Recipe