We made Chocolate Ice Cream on Saturday for the first time this summer and it was quite a treat since the temperature was about 95 outside. I remember how exciting it was to make ice cream in our old fashioned ice cream freezer as kids. We would place a bunch of news papers on top of the freezer and one of us would sit on top to keep it steady and the others would take turns turning the crank til frozen. With the electric freezers we now have it's so much easier - just fill the inside container with yummy ingredients, surround with ice and rock salt and plug it in!
Chocolate Ice Cream
2 cans condensed milk
2 cans evaporated milk
1 large instant chocolate pudding
milk (2%)
Just blend first three ingredients and pour into freezer container and then add milk up to fill line.
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I found this low-cal recipe that I'd like to try next time.
Chocolate Ice Cream - Light
1 4 oz package sugar free fat free instant chocolate pudding mix
1/4 cup splenda
1 12 oz can fat free evaporated skim milk
1 cup fat free milk
In a medium bowl, stir together the instant pudding and splenda.
Add the evaporated milk and fat free milk and stir until blended. Pour
into an ice cream maker and freeze according to the manf. directions.
Source:
"The Everything Low-fat High flavor cookbook"
Per Serving (excluding unknown items): 193 Calories; 1g Fat (18.9%
calories from fat); 2g Protein; 4g Carbohydrate; 0g Dietary Fiber; 1mg Cholesterol; 32mg Sodium. Exchanges: 1/2 Non-Fat Milk.
Serving Size: 4
