A favorite flavor from soda-shop days turned into a low-fat ice cream. Source: EatingWell Magazine, January/February 1996

EatingWell Test Kitchen


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 calories; 4.9 g total fat; 2.8 g saturated fat; 15 mg cholesterol; 187 mg sodium. 820 mg potassium; 59.7 g carbohydrates; 1.5 g fiber; 52 g sugar; 10.5 g protein; 324 IU vitamin a iu; 1 mg vitamin c; 14 mcg folate; 291 mg calcium; 1 mg iron; 76 mg magnesium;