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

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1996


Ingredient Checklist


Instructions Checklist
  • Place gelatin in a small bowl; sprinkle in water and let stand until softened, 1 minute or longer.

  • 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.

  • Freeze the mixture in an ice cream maker according to manufacturer's directions.

  • 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 Facts

317.3 calories; protein 10.5g 21% DV; carbohydrates 59.7g 19% DV; exchange other carbs 4; dietary fiber 1.5g 6% DV; sugars 52.2g; fat 4.9g 8% DV; saturated fat 2.8g 14% DV; cholesterol 15.2mg 5% DV; vitamin a iu 323.7IU 7% DV; vitamin c 0.6mg 1% DV; folate 14.5mcg 4% DV; calcium 290.7mg 29% DV; iron 0.7mg 4% DV; magnesium 75.6mg 27% DV; potassium 819.9mg 23% DV; sodium 186.5mg 8% DV; thiamin 0.3mg 28% DV.