Chocolate Ice Cream
Diabetic-friendly rich and creamy, sugar-free chocolate ice cream.
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
- In a medium saucepan combine the gelatin and 2 cups of the light cream; let stand 5 minutes.
- 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.
- 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.)
- 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®.