Low Fat Milk Chocolate Ice Cream
Category: desserts
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Serves/Makes: 6
Ready in: 2-5 hrs
- 1/4 cup unsweetened cocoa powder
- 1/2 cup chocolate syrup
- 2/3 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 1/2 cup fat free milk
- 3 1/4 cups half-and-half cream
- 1 tablespoon pure vanilla extract
Combine the cocoa, chocolate syrup, granulated sugar, and brown sugar in a mixing bowl and mix well. With an electric mixer running on low speed, slowly add the milk and beat for 2 minutes or until the sugars have dissolved. Stir in the half-and-half and vanilla by hand. Pour the chocolate mixture into the canister of an ice cream machine. Process as directed by the machine manufacturer for soft-serve style ice cream. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours. Remove the ice cream from the freezer approximately 15 minutes before serving. Cook's Notes: Looking for a richer ice cream? You can us 2% or whole milk in place of fat free milk and heavy cream in place of half-and-half.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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