Ice cream always connects with high fat and high calories, this low-fat chocolate ice cream uses liquid egg whites and low-fat milk powder instead of egg yolks, condensed milk and heavy cream. The result is delicious and healthy, enjoying it in this hot summer day!
YIELD
16 servingsPREP
5 minCOOK
25 minREADY
5 hrsIngredients
Directions
Add milk, sugar, dry milk powder and chocolate in a large saucepan and bring to a simmer over medium heat, whisking almost constantly, until smooth and thickened, about 25 minutes.
Remove from the heat.
Pour egg whites into a large bowl and whisk in the milk mixture in a slow, steady stream until smooth.
Whisk in vanilla and salt.
Refrigerate until cool, at least 3 hours or overnight.
Freeze the ice cream mixture in an ice cream maker, according to the manufacturer’s directions.
Freeze until it forms into your desired firmness.
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