Recipe Image

Chocolate Ice Cream

  • 25 m
  • 2 h
Patsy Jamieson
“This fudgy ice cream will satisfy any chocolate craving, but contains only five grams of fat per serving.”


    • 3 cups low-fat milk, divided
    • ¼ cup dark corn syrup
    • 2 tablespoons brown sugar
    • 2 large egg yolks
    • ⅔ cup unsweetened cocoa powder, preferably Dutch process
    • 2 tablespoons cornstarch
    • 1 ounce bittersweet chocolate, (not unsweetened), chopped
    • 1 tablespoon coffee liqueur, or strong brewed coffee
    • 2 teaspoons pure vanilla extract
    • 1½ cups Marshmallow Fluff


  • 1 Combine 2½ cups milk, corn syrup and brown sugar in a large heavy saucepan. Heat over medium heat, stirring to dissolve the sugar, until steaming.
  • 2 Meanwhile, whisk together egg yolks, cocoa, cornstarch and the remaining ½ cup cold milk in a medium bowl until smooth.
  • 3 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.)
  • 4 Remove from the heat, add chocolate, and stir until melted. Stir in coffee liqueur or brewed coffee and vanilla.
  • 5 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.
  • 6 Pour into the canister of an ice cream maker and freeze according to the manufacturer's instructions.
ALL RIGHTS RESERVED © 2019 Printed From 9/21/2019