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Chocolate Fudge Ice Cream

Yield 5 cups (serving size: 1/2 cup)

Ingredients

  • 2 cups whole milk, divided
  • 1/2 cup Dutch process cocoa
  • 1 cup fat-free sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1 (12-ounce) can evaporated low-fat milk
  • Dash of salt

Nutrition Information

  • calories 162
  • caloriesfromfat 14 %
  • fat 2.6 g
  • satfat 1.8 g
  • monofat 0.6 g
  • polyfat 0.2 g
  • protein 7.6 g
  • carbohydrate 26.7 g
  • fiber 1.1 g
  • cholesterol 14 mg
  • iron 0.6 mg
  • sodium 110 mg
  • calcium 231 mg

How to Make It

  1. Heat 1 cup whole milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat, and add the cocoa, stirring with a whisk until cocoa dissolves. Cool to room temperature.

  2. Combine 1 cup whole milk, condensed milk, vanilla, evaporated milk, and salt in a blender, and process until smooth. Add cocoa mixture; blend well. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.