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Mint Chocolate Chip Ice Cream

Yield 12 servings (serving size: 1/2 cup)
The touch of bittersweet chocolate is a nice balance for the mint flavor. Ounce per ounce, bittersweet chocolate has less carbohydrate than milk chocolate.

Ingredients

  • 2 cups evaporated fat-free milk
  • 1 cup fat-free milk
  • 2/3 cup
  • 1/2 cup egg substitute
  • 1/2 teaspoon peppermint extract
  • 6 drops green food coloring (optional)
  • 4 ounces bittersweet chocolate, coarsely chopped

Nutrition Information

  • calories 96
  • caloriesfromfat 0.0 %
  • fat 2.5 g
  • satfat 1.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4.8 g
  • carbohydrate 14.2 g
  • fiber 0.1 g
  • cholesterol 4 mg
  • iron 0.4 mg
  • sodium 87 mg
  • calcium 138 mg

How to Make It

  1. Combine first 5 ingredients and food coloring, if desired, in a large bowl; beat with a mixer at medium speed until well blended. Stir in chocolate.

  2. Pour mixture into the freezer can of a 2-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.

  3. carbo rating: 14

The Complete Step-by-Step Low Carb Cookbook