Sugar Free Chocolate Ice Cream

Combine the gelatin and 1/2 cup of the milk in a saucepan. Mix and let the gelatin soften. Place the saucepan over medium heat and cook, stirring occasionally, until the gelatin has completely dissolved. Remove the pan from the heat.

Fill a bowl with ice water and place the saucepan in the bowl (do not get the ice water in the saucepan) to quickly cool the milk to room temperature.

When cool, transfer the milk to a blender. Add the remaining milk, chocolate drink mix, yogurt, vanilla, and salt. Process until smooth. Place the blender container (covered) in the refrigerator until the mixture is cold (at least an hour).

Process the mixture in the blender for a few seconds to remix any ingredients that have separated then pour into the chilled ice cream maker canister. Process as directed by the ice cream maker manufacturer's directions.