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Chocolate Chunk Ice Cream

Yield 8 servings (serving size: 1/2 cup)
Because of the gelatin and the lack of sugar and fat, this ice cream freezes hard. Let it sit out at room temperature a few minutes to soften before you spoon it into dishes.


  • 2 envelopes unflavored gelatin
  • 4 cups evaporated fat-free milk, divided
  • 3/4 cup egg substitute
  • 1 tablespoon vanilla extract
  • 1/3 cup unsweetened cocoa
  • 24 packets (or 7 1/4 teaspoons) calorie-free sweetener with aspartame (such as Equal)
  • 1 (2.8-ounce) sugar-free milk chocolate bar, chopped

Nutrition Information

  • calories 183
  • caloriesfromfat 0.0 %
  • fat 4 g
  • satfat 2.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 13.2 g
  • carbohydrate 26.8 g
  • fiber 1.4 g
  • cholesterol 12 mg
  • iron 0.9 mg
  • sodium 218 mg
  • calcium 333 mg

How to Make It

  1. Sprinkle gelatin over 2 cups evaporated milk in a medium saucepan; let stand 5 minutes.

  2. Cook over medium heat until gelatin dissolves and mixture just comes to a boil. Gradually stir about 1 cup of hot milk mixture into egg substitute; add to remaining hot milk mixture, stirring constantly. Cook, stirring constantly, 2 minutes (do not boil). Remove from heat. Stir in 2 cups milk and vanilla.

  3. Combine cocoa and sweetener in a large bowl. Gradually add hot milk mixture, stirring until smooth. Stir in chopped candy. Chill approximately 30 minutes or just until cold, stirring occasionally (do not overchill).

  4. Pour chocolate mixture into the freezer can of a 4-quart ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

  5. carbo rating: 25

The Complete Step-by-Step Low Carb Cookbook