CHOCOLATE ICE CREAM
Make and share this Chocolate Ice Cream recipe from Food.com.
Provided by Sarah J
Categories Frozen Desserts
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 126.6, Fat 6.6, SaturatedFat 4, Cholesterol 24.4, Sodium 191.6, Carbohydrate 11.6, Fiber 0.6, Sugar 0.1, Protein 6.1
SUGAR FREE PUDDING "ICE CREAM"
When you're counting your calories, this is a good substitute for real icecream, it's sugar free as well. I don't make it too often because of all the additives in the pudding mix, but its good to have around for a sweet tooth. I use different flavor combos, but my favorite is chocolate fudge pudding with cherry jello.
Provided by 89240
Categories Frozen Desserts
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix pudding mix with milk.
- pour into ice cube tray and freeze.
- add ice cubes to blender and puree, adding extra milk for texture.
- add some dry jello to make flavor variations (a little goes a very long way).
- Return to freezer for a firmer texture.
Nutrition Facts : Calories 37.8, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.9, Sodium 54.4, Carbohydrate 5.1, Protein 3.6
SUGAR FREE CHOCOLATE MINT ICE CREAM
A smooth, custard based chocolate ice cream that is low in sugar, but high in satisfaction. I save the egg whites for egg white breakfast sandwiches.
Provided by MsTeechur
Categories Ice Cream
Time 1h
Yield 1 1/2 Quarts, 12 serving(s)
Number Of Ingredients 8
Steps:
- Bring water in the bottom of a double boiler to boil.
- Pour half and half and mint leaves into the top of double boiler and put over boiling water.
- Crush or chop the unsweetened Baker's chocolate and add to milk and mint, stirring to melt chocolate.
- Add cocoa powder to hot milk mixture. Stir until milk is scalded, all chocolate is melted.
- Remove from heat.
- Whisk together egg yolks and sugar/Splenda (can use half sugar, half baking Splenda).
- Strain chocolate, mint mixture and press through a fine sieve.
- Pour a very small amount of chocolate mixture into the egg yolks and whisk vigorously. You do not want the yolks to cook. Continue until you've whisked in about 1/3 of the chocolate.
- Add tempered yolks, sugar, and chocolate mixture to the remaining chocolate, half and half mixture. Add salt.
- Stir over low heat until the mixture thickens, and when you lift a wooden spoon out of the mixture it coats the back of the spoon.
- Remove from heat and continue stirring. Put into fridge to cool down. Stir every 30 min or so to ensure it cools evenly.
- Let cool 4-8 hours or overnight.
- Pour into your prepared ice cream maker, add rum, and mix per directions. The rum is to lower the freezing temperature, so only add at the end or the alcohol cooks off.
- For soft serve, serve immediately or for a harder ice cream, freeze for 2 hours before serving. If you don't eat it all that evening, remove from freezer and let sit for 30 minutes to make it easier to scoop as all homemade ice cream freezes hard.
- Cooking time equals time in the ice cream maker.
Nutrition Facts : Calories 175.4, Fat 13.7, SaturatedFat 7.8, Cholesterol 133.1, Sodium 81, Carbohydrate 11.2, Fiber 2.1, Sugar 4.1, Protein 4.9
SUGAR FREE CHOCOLATE ICE CREAM
Make and share this Sugar Free Chocolate Ice Cream recipe from Food.com.
Provided by 89240
Categories Frozen Desserts
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Soften gelatin in 1/2 cup of the milk.
- Heat mixture over medium heat in a saucepan until gelatin dissolves.
- Remove pan from heat.
- Place saucepan in another bowl of cold or ice water to cool to room temperature.
- Pour the mixture into a blender or food processor.
- Add remaining milk, drink mix, yogurt, vanilla and salt.
- Blend until smooth, and cover
- Chill ready to freeze.
- Blend or stir before pouring into the ice cream maker.
- Freeze according to your ice cream maker's instructions.
Nutrition Facts : Calories 96.2, Fat 2.5, SaturatedFat 1.6, Cholesterol 10.4, Sodium 128.8, Carbohydrate 12.6, Fiber 0.3, Sugar 11.9, Protein 5.5
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HOW TO MAKE HOMEMADE SUGAR FREE CHOCOLATE ICE CREAM
From thesugarfreediva.com
4.2/5 (109)Total Time 8 hrs 15 minsCategory Dessert, SnackCalories 285 per serving
- In a small mixing bowl, use a whisk or a fork to mix together the sugar substitute and unsweetened cocoa. Set this aside.
- When the evaporated milk and whipping cream are blended together you can add the contents from the first bowl (cocoa and sugar alternative) along with the vanilla extract to the large mixing bowl. Set the mixer on low for 15 seconds and then increase it to high. Whip the ingredients until a peak forms- about 4-5 minutes. Remove the bowl from the mixture and give the mixture a quick stir.
- Then transfer the ice cream mixture to a freezer-safe container for ice cream. Freeze overnight or for about eight hours prior to serving. Alternatively, you can freeze for about thirty minutes and then transfer it to an ice cream maker, following the manufacturers directions from there.
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