Malt Shop Chocolate Ice Cream

From EatingWell: January/February 1996, The Essential EatingWell Cookbook (2004)

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

Makes: 8 servings, 1/2 cup each (1 quart)

Active Time: 25 minutes

Total Time: 2 hours (including chilling time)

Nutrition Profile

Low cholesterol | Low sodium | High calcium | High potassium |

View Our Nutrition Guidelines »

Ingredients

1 1/2 teaspoons unflavored gelatin
1 tablespoon water
2 1/2 cups low-fat milk, divided
1 14-ounce can nonfat sweetened condensed milk, (not evaporated milk)
1/2 cup malted-milk powder
1/4 cup unsweetened cocoa powder
1/4 cup dark corn syrup
1 ounce unsweetened chocolate, coarsely chopped
1 teaspoon vanilla extract

Preparation

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.

Tips & Notes

Make Ahead Tip: Freeze in an airtight container for up to 1 week. | Equipment: Ice cream maker

Nutrition

Per serving: 318 calories; 5 g fat ( 3 g sat , 1 g mono ); 16 mg cholesterol; 60 g carbohydrates; 11 g protein; 2 g fiber; 194 mg sodium; 705 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Potassium (21% dv).

Carbohydrate Servings: 4

Exchanges: 4 other carbohydrate

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