This fudgy ice cream will satisfy any chocolate craving, but contains only five grams of fat per serving.

Patsy Jamieson
Source: EatingWell Magazine, Holiday Issue 1995

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Recipe Summary

total:
2 hrs
Servings:
6
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 1/2 cups milk, corn syrup and brown sugar in a large heavy saucepan. Heat over medium heat, stirring to dissolve the sugar, until steaming.

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  • Meanwhile, whisk together egg yolks, cocoa, cornstarch and the remaining 1/2 cup cold milk in a medium bowl until smooth.

  • Gradually whisk the hot milk into the egg-yolk mixture; then return to the pan. Cook over medium heat, whisking constantly, until the mixture boils and thickens, about 3 minutes. (Because the custard is thickened with cornstarch, it will not curdle when it boils.)

  • Remove from the heat, add chocolate, and stir until melted. Stir in coffee liqueur or brewed coffee and vanilla.

  • Transfer the custard to a large clean bowl and place a piece of wax paper directly over the surface to prevent a skin from forming. Cool completely. Add Marshmallow Fluff and mix with a whisk until as smooth as possible. (The mixture will be a little lumpy; lumps will break down during stir-freezing.) Chill until cold.

  • Pour into the canister of an ice cream maker and freeze according to the manufacturer's instructions.

Nutrition Facts

365 calories; protein 7.6g 15% DV; carbohydrates 77.1g 25% DV; exchange other carbs 5; dietary fiber 4.1g 16% DV; sugars 49.9g; fat 5.6g 9% DV; saturated fat 2.9g 14% DV; cholesterol 67.6mg 23% DV; vitamin a iu 321.4IU 6% DV; vitamin cmg; folate 18.1mcg 5% DV; calcium 180.2mg 18% DV; iron 1.7mg 10% DV; magnesium 66.3mg 24% DV; potassium 354.6mg 10% DV; sodium 126.4mg 5% DV; thiaminmg 4% DV.