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

Source: EatingWell Magazine, January/February 1996


Recipe Summary

2 hrs


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; protein 10.5g; carbohydrates 59.7g; dietary fiber 1.5g; sugars 52.2g; fat 4.9g; saturated fat 2.8g; cholesterol 15.2mg; vitamin a iu 323.7IU; vitamin c 0.6mg; folate 14.5mcg; calcium 290.7mg; iron 0.7mg; magnesium 75.6mg; potassium 819.9mg; sodium 186.5mg; thiamin 0.3mg.

4 other carbohydrate