Mint Chocolate Chip Ice Cream

recipe
The touch of bittersweet chocolate is a nice balance for the mint flavor. Ounce per ounce, bittersweet chocolate has less carbohydrate than milk chocolate.

Yield:

12 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

carbo rating: 14

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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