This fudgy ice cream will satisfy any chocolate craving, but contains only five grams of fat per serving. Source: EatingWell Magazine, Holiday Issue 1995

Patsy Jamieson


Ingredient Checklist


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.

  • 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; 5.6 g total fat; 2.9 g saturated fat; 68 mg cholesterol; 126 mg sodium. 355 mg potassium; 77.1 g carbohydrates; 4.1 g fiber; 50 g sugar; 7.6 g protein; 321 IU vitamin a iu; 18 mcg folate; 180 mg calcium; 2 mg iron; 66 mg magnesium;