Prep 10 mins
Cook 1 hr
Diabetic ice cream without all the sugar. Now I call this comfort food!
Make and share this Chocolate Ice Cream recipe from Food.com.
- 42.52 g package sugar-free instant chocolate pudding mix
- 6 packet artificial sweetener (equivalent to 1/4 cup sugar)
- 29.58 ml baking cocoa
- 4.92 ml vanilla extract
- 946.36 ml evaporated milk
- 113.39 g frozen light whipped dessert topping, thawed
- In a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth.
- Fold in the whipped topping until smooth.
- Pour into a shallow container, cover and freeze for 30 minutes.
- Stir with a wire whisk; return to freezer until ready to serve.
I left out the whipped cream since I did not have any, but I added 1/2 cup of peanut butter and WOW that was good.. I used an ice-cream maker and this was awesome. I also used black coco powder avaliable at king arthur flout dot com... and a pinch of salt to bring out the flavor.
I used fat free evap milk and in pouring a can into the measuring cup I found it to be shy of the 2 cups ask for (I made a 1/2 recipe) and made up the missing liquid with some coffee I had chilled for another use. This is gorgeously creamy and rich tasting and oh so smooth. I used the food processor because it's so much easier to get stuff out of and it worked just fine. This one is in my All Time Fav's cookbook. *EDIT*: I wrote this review before the ice cream had fully frozen and I have to add that it freezes to be quite hard (not at all easy to scoop) and the wonderful texture mentioned above changed to that of hard pudding with ice crystals in it. The good news is that as it melts it once again becomes smooth, rich and creamy.
I made this with evaporated skim milk, so it was low-sugar and fat-free. This is a real treat that I can enjoy without feeling guilty. Healthy yet tastes downright sinful. Good job Sarah, you posted a winner in my book!