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Chocolate Ice Cream

No recipe image available.Diabetic-friendly rich and creamy, sugar-free chocolate ice cream.

Recipe Ingredients:

2 envelopes unflavored gelatin
4 cups half-and-half, light cream or milk
3 large beaten eggs or 3/4 cup frozen egg substitute, thawed
1 tablespoon vanilla extract
1/3 to 1/2 cup unsweetened cocoa powder
24 packets Equal® sweetener or 71/4 teaspoons Equal® for Recipes

Cooking Directions:

  1. In a medium saucepan combine the gelatin and 2 cups of the light cream; let stand 5 minutes.
  2. Cook and stir over medium heat till mixture just comes to a boil. Gradually stir about 1 cup of the hot mixture into eggs; return all to saucepan. Cook and stir for 2 minutes more. Do Not boil. Remove from heat.
  3. Stir in the remaining cream and the vanilla. In a large bowl, combine cocoa powder and Equal® sweetener. Gradually blend in egg mixture till smooth. Chill just till cold, stirring occasionally. (Don’t over-chill.)
  4. Freeze in a 4-quart ice cream maker according to manufacturer’s directions.

Makes about 1 3/4 quarts; 14 (1/2 cup) servings.

Nutritional Information Per Serving (1/2 cup): Calories: 128, Protein: 5 g, Carbohydrates: 6 g, Fat: 9 g, Cholesterol: 71 mg, Sodium: 43 mg.

Food Exchanges: 1/2 Milk, 1 1/2 Fat.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

Information on the artificial sweetener Aspartame.