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Chocolate Fudge Ice Cream

Chocolate Fudge Ice Cream

This recipe goes with S'mores Sandwiches

Cooking Light JULY 2003

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


  • 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


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.

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.

Nutritional Information

Amount per serving
  • Calories: 162
  • Calories from fat: 14%
  • Fat: 2.6g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 7.6g
  • Carbohydrate: 26.7g
  • Fiber: 1.1g
  • Cholesterol: 14mg
  • Iron: 0.6mg
  • Sodium: 110mg
  • Calcium: 231mg

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Chocolate Fudge Ice Cream Recipe