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Homemade Chocolate Ice Cream


This delicious chocolate ice cream is low fat and low calorie, easy to make, much better for health.













Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium


1 ½ teaspoons gelatin, unflavored
1 ½ tablespoon water
3 cups milk
low-fat, divided
3 each egg yolks
14 ounces milk, low fat, sweetened, condensed
or nonfat
¼ cup cocoa powder
2 ounces unsweetened chocolate


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, 3 to 5 minutes.

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

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

Add the softened gelatin and whisk until melted.

Whisk in the remaining 1½ cups milk.

Cover and refrigerate until chilled, at least 2 hours. 5. Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. If necessary, place the ice cream in the freezer to firm up before serving.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 7154% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 39mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 8g
Vitamin A 3% Vitamin C 0%
Calcium 11% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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