Title: Sugar-Free Chocolate Ice Cream
Categories: Icecream Chocolate Diabetic
Yield: 1 Quart
| 1 | ts | Plain gelatin |
| 2 1/2 | c | Low-fat milk |
| 1/2 | c | Nestle' Quik Sugar Free Chocolate drink mix |
| 1 | c | Drained yogurt |
| 1 | ts | Vanilla extract |
| 1 | ds | Salt |
SOURCE; From Your Ice Cream Maker by Coleen and Bob Simmons, copyright
1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor.
Start by making the drained yogurt - see separate recipe.
Soften gelatin in 1/2 cup milk. Heat in a small saucepan until gelatin
dissolves. Remove from heat and place saucepan in another bowl of cold or
ice water to cool mixture to room temperature. Pour mixture into a blender
or food processor. Add remaining milk, Quik, yogurt, vanilla and salt.
Blend until smooth. Cover and chill in the refrigerator until ready to
freeze. Blend for a few seconds before pouring into the ice cream maker.
Follow the manufacturer's instructions for freezing.