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Cherry and White Chocolate Chunk Chocolate Ice Cream


These is nothing better than a cold and creamy ice cream in summer, this ice cream is lower in fat and calories, and very delicious!













Trans-fat Free, Low Sodium


1 ½ teaspoons gelatin, unflavored
1 tablespoon water
3 cups milk, 1%
3 large egg yolks
14 ounces milk, sweetened condensed
¼ cup cocoa powder
2 ounces unsweetened chocolate
½ cup cherries
fresh or frozen
½ cup white chocolate chips
or chunks


Sprinkle gelatin over water in a small bowl, let stand, stirring once or twice, while you make the base for the ice cream.

Pour 1½ cups milk into a large saucepan.

Add cocoa and chocolate to the milk.

Heat the milk mixture over medium heat until steaming.

Whisk egg yolks and condensed milk in a medium bowl.

Gradually pour in the hot milk, whisking until blended.

Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 5 to 10 minutes.

Do not bring to a boil otherwise the custard will curdle.

Strain the custard through a fine-mesh sieve into a clean large bowl.

Stir in the softened gelatin and whisk until melted.

Whisk in the remaining 1½ cups milk.

Cover and refrigerate until chilled, at least 3 hours or over night.

Whisk the ice cream mixture and pour into the canister of an ice cream maker.

Freeze according to manufacturer’s directions.

During the last 5 minutes of freezing, add cherries and white chocolate chips or chunks to the ice cream maker.

Place the ice cream in the freezer to firm up before serving if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 26034% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 101mg 34%
Sodium 89mg 4%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 6%
Sugars g
Protein 15g
Vitamin A 5% Vitamin C 3%
Calcium 20% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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