Malt Shop Chocolate Ice Cream

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From: EatingWell Magazine January/February 1996

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

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 1/2 teaspoons unflavored gelatin
  • 1 tablespoon water
  • 2 1/2 cups low-fat milk, divided
  • 1 14-ounce can nonfat sweetened condensed milk, (not evaporated milk)
  • 1/2 cup malted-milk powder
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup dark corn syrup
  • 1 ounce unsweetened chocolate, coarsely chopped
  • 1 teaspoon vanilla extract

Preparation

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  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.
  • Make Ahead Tip: Freeze in an airtight container for up to 1 week.
  • Equipment: Ice cream maker

Nutrition information

  • Per serving: 317 calories; 5 g fat(3 g sat); 2 g fiber; 60 g carbohydrates; 11 g protein; 14 mcg folate; 15 mg cholesterol; 52 g sugars; 0 g added sugars; 324 IU vitamin A; 1 mg vitamin C; 291 mg calcium; 1 mg iron; 187 mg sodium; 820 mg potassium
  • Carbohydrate Servings: 4
  • Exchanges: 4 other carbohydrate

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