Chocolate Chunk Ice Cream
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.
Yield: 8 servings (serving size: 1/2 cup)
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Amount per serving
- Calories: 183
- Calories from fat: 0.0%
- Fat: 4g
- Saturated fat: 2.4g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 13.2g
- Carbohydrate: 26.8g
- Fiber: 1.4g
- Cholesterol: 12mg
- Iron: 0.9mg
- Sodium: 218mg
- Calcium: 333mg
- 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
- 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.
- carbo rating: 25
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