Chocolate Ice Cream

Chocolate Ice Cream

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From: Diabetic Living Magazine

Although most diabetic recipes call for fat-free milk, this tasty pleaser is an exception. It's important to use whole milk so the ice cream will have enough fat for a creamy texture.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • ¾ cup sugar
  • ¼ cup unsweetened cocoa powder
  • 1 (3 ounce) package 1 unflavored gelatin
  • 4 cups whole milk
  • 3 eggs, beaten
  • 1 teaspoon vanilla


  • Prep

  • Ready In

  1. In a large saucepan, combine sugar, cocoa powder, and gelatin. Stir in milk. Cook and stir over medium heat until mixture just starts to boil. Remove from heat. Whisk about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir for 1 to 2 minutes or until an instant-read thermometer registers 175°F and mixture coats the back of a clean metal spoon. Do not boil. Stir in vanilla. Cover with foil or plastic wrap and chill for 4 to 24 hours. (Mixture will be thicker after chilling.)
  2. Transfer the mixture to a 4- or 5-quart ice cream freezer and freeze according to the manufacturer's directions. If desired, ripen (see Tip).
  • Tip: Homemade ice cream tastes better and melts more slowly if it is ripened before serving. To ripen ice cream in a traditional-style ice cream freezer, after churning, remove the lid and dasher. Cover the top of the freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth and replace the lid. Pack the outer freezer bucket with enough ice and rock salt to cover the top of the freezer can, using 4 cups ice to 1 cup salt. Ripen about 4 hours.
  • Variation: Chocolate-Almond Ice Cream: Prepare as directed, except stir in ¾ cup chopped slivered almonds, toasted, before ripening.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 124 calories; 4 g fat(2 g sat); 17 g carbohydrates; 5 g protein; 61 mg cholesterol; 16 g sugars; 54 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 1 fat, 1 other carbohydrate

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