Homemade Chocolate Ice Cream

From EatingWell: July/August 2008

Here's a simple recipe for low-fat chocolate ice cream. Our version has all the richness you'll need but about 90 fewer calories than store-bought premium ice cream and a whopping 15 grams less total fat and 10 grams less saturated fat per serving.

READER'S COMMENT:

"Can this be made with two tin cans instead of with an ice cream maker? "

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8 Reviews for Homemade Chocolate Ice Cream

08/20/2012

Anonymous

Recommends this recipe

The Best We have Made

I did not have unsweetened chocolate, so I used bittersweet. Did not make it too sweet, in fact it was the best we have made. I do let mine sit overnite in the frig.
So many recipes are way too rich. This is perfect.
Thanks for this wonderful recipe.

Pros: Smooth, easy to prepare. Perfect.

Comments

07/17/2012

Anonymous

Recommends this recipe

tastes like a fudgsicle

I used 2% milk and the full fat canned milk, because that is what I had. I only made one small addition to the recipe. Before chilling I added 2 TBS of Bailey's for flavoring, and because I've read alcohol helps prevent ice crystals. Everyone who tried it could not beleive this had no type of cream in it! I will be making this again real soon.

Pros: smooth and creamy without using cream,

Comments

07/26/2010

Anonymous

Can this be made with two tin cans instead of with an ice cream maker?

Comments

07/04/2010

Anonymous

I made this ice cream without the gelatin but with one extra egg yolk like a prior commenter suggested and it's really fabulous. I also skipped the straining step. I was skeptical that the only sugar in the recipe came from the sweetened condensed milk but this is plenty sweet. To me, it tastes better than the chocolate frozen yogurt I buy at my local ice cream parlor. From now on, this will be my go-to recipe for chocolate ice cream. I also plan to try all the other flavors, too.

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