Malted-milk powder and powdered nonfat dry milk add most of the body to this unbelievably creamy but low-fat ice cream. Stir in 1/2 cup mini chocolate chips or crushed chocolate wafer cookies for a chocolate-lover's delight. Source: EatingWell Magazine, August/September 2006

EatingWell Test Kitchen
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Ingredients

Directions

  • Blend milk, sugar, dry milk, malted-milk powder and chocolate in a blender until fairly smooth. Pour into a large saucepan and bring to a simmer over medium heat, whisking almost constantly. Remove from the heat.

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  • Pour egg whites into a large bowl and whisk in the milk mixture in a slow, steady stream until smooth. Whisk in vanilla and salt. Refrigerate until cool, at least 3 hours or overnight.

  • Freeze the ice cream mixture in an ice cream maker, according to the manufacturer's directions. If using the ice cream for sandwiches, freeze until it's firm enough to hold a scoop shape.

Tips

Make Ahead Tip: Freeze in a sealable plastic container for up to 1 month.

Pasteurized liquid “egg products” are used in recipes calling for eggs that are uncooked. Pasteurization kills any harmful bacteria that may exist in uncooked eggs. Look for them in the dairy case, near the eggs or in the freezer.

Nutrition Facts

143 calories; 4.3 g total fat; 2.5 g saturated fat; 4 mg cholesterol; 118 mg sodium. 234 mg potassium; 20.9 g carbohydrates; 1 g fiber; 17 g sugar; 5.1 g protein; 80 IU vitamin a iu; 10 mcg folate; 111 mg calcium; 1 mg iron; 37 mg magnesium;

Reviews (5)

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5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
08/09/2015
Wow - where's the fat? Melted the chocolate in a double boiler before whisking in the other ingredients. Was still mostly liquid after running through the ice cream maker but I put it in the freezer... and it came out beautifully! Dense creamy easy to serve. I was shocked expected a brick. Great flavor. All the fat is in the chocolate which might be better than dairy fats (stearic acid is neutral on cholesterol). Will do again with darker chocolate and a touch less sugar. Pros: Low fat but creamy Read More
Rating: 4 stars
07/31/2012
Easy and tasty. Dense chocolate flavor. The slight graininess of finished ice cream is from the malt powder not the chocolate. Read More
Rating: 1 stars
01/22/2012
Look at the tiny serving size! I was very excited about making this recipe then took a second look at the serving size...1/4 cup and 134 calories? That is hardly low-calorie! In fact this recipe has as many or more calories than the average serving of Ben and Jerry's (this recipe having 270 per 1/2 cup and most B&J flavors having 250-260.) What a scam. This recipe is incredibly misleading...sure it's low in fat but it is not low-calorie by any means. Shame on you Eating Well! Read More
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Rating: 4 stars
10/30/2011
Great flavor from the malt powder but couldn't get the chocolate to melt completely which gave the final product an unpleasant grainy texture. Will try again and melt the chocolate on it's own before adding to hot milk. Read More
Rating: 5 stars
10/29/2011
Great Recipe! This was quite possibly the best homemade ice cream I've ever made! The texture was a little grainy because the chocolate did not melt smoothly however it was not bad. Ice cream tasted sinfully good was a rich and decadent desert. Will definitely make this again!! Thanks EatingWell. Read More