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.

How to Make It

Step 1

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

Step 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.

Step 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).

Step 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.

Step 5

carbo rating: 25

The Complete Step-by-Step Low Carb Cookbook

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