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20 minute dinner recipes

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Malt Shop Chocolate Ice Cream


From EatingWell:  January/February 1996, The Essential EatingWell Cookbook (2004)

A favorite flavor from soda-shop days turned into a low-fat ice cream.

8 servings, 1/2 cup each (1 quart) | Active Time: 25 minutes | Total Time: 2 hours (including chilling time)



  1. Place gelatin in a small bowl; sprinkle in water and let stand until softened, 1 minute or longer.
  2. Combine 1/2 cup milk, sweetened condensed milk, malted-milk powder, cocoa and corn syrup in a heavy medium saucepan; whisk until smooth. Bring to a simmer over medium heat, whisking constantly. Remove from the heat and add chocolate and the softened gelatin; stir until the chocolate has melted. Transfer the mixture to a bowl. Gradually whisk in the remaining 2 cups milk and vanilla until smooth. Refrigerate until chilled, about 1 hour.
  3. Freeze the mixture in an ice cream maker according to manufacturer’s directions.
  4. Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.


Per serving : 318 Calories; 5 g Fat; 3 g Sat; 1 g Mono; 16 mg Cholesterol; 60 g Carbohydrates; 11 g Protein; 2 g Fiber; 194 mg Sodium; 705 mg Potassium

4 Carbohydrate Serving

Exchanges: 4 other carbohydrate

Tips & Notes