My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (122g)

Recipe makes 12 servings

Calories 128
Calories from Fat 59 (45%)
Amount Per Serving %DV
Total Fat 6.6g 10%
Saturated Fat 4.0g 19%
Monounsaturated Fat 2.0g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 24mg 8%
Sodium 191mg 7%
Potassium 307mg 8%
Total Carbohydrate 12.1g 4%
Dietary Fiber 0.6g 2%
Sugars 0.5g
Protein 6.1g 12%

detailed view...

how is this calculated?

Chocolate Ice Cream

Recipe #37808 | 1¼ hours | 10 min prep | add private note

By: Sarah J
Aug 20, 2002

Diabetic ice cream without all the sugar. Now I call this comfort food!

SERVES 12 (change servings and units)

Ingredients

Directions

  1. 1
    In a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth.
  2. 2
    Fold in the whipped topping until smooth.
  3. 3
    Pour into a shallow container, cover and freeze for 30 minutes.
  4. 4
    Stir with a wire whisk; return to freezer until ready to serve.

Questions about this recipe?

Spot an error in this recipe?

is this recipe not exactly what you are looking for?

Try other Chocolate Ice Cream recipes

Ask the community

Browse similar recipes by category

Featured Reviews for This Recipe

From: Perry In Petaluma

On Jun 10, 2008

I left out the whipped cream since I did not have any, but I added 1/2 cup of peanut butter and WOW that was good.. I used an ice-cream maker and this was awesome. I also used black coco powder avaliable at king arthur flout dot com... and a pinch of salt to bring out the flavor.

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: Annacia

    On May 13, 2007

    I used fat free evap milk and in pouring a can into the measuring cup I found it to be shy of the 2 cups ask for (I made a 1/2 recipe) and made up the missing liquid with some coffee I had chilled for another use. This is gorgeously creamy and rich tasting and oh so smooth. I used the food processor because it's so much easier to get stuff out of and it worked just fine. This one is in my All Time Fav's cookbook. *EDIT*: I wrote this review before the ice cream had fully frozen and I have to add that it freezes to be quite hard (not at all easy to scoop) and the wonderful texture mentioned above changed to that of hard pudding with ice crystals in it. The good news is that as it melts it once again becomes smooth, rich and creamy.

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: ElaineAnn

    On Oct 10, 2006

    I made this with evaporated skim milk, so it was low-sugar and fat-free. This is a real treat that I can enjoy without feeling guilty. Healthy yet tastes downright sinful. Good job Sarah, you posted a winner in my book!

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 3 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2008 Scripps Networks, Inc. All rights reserved