Chocolate Chunk Ice Cream – a delicious recipe with unflavored gelatin, milk, egg substitute, vanilla, unsweetened cocoa, packets. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sprinkle gelatin over 2 cups evaporated milk in a medium saucepan; let stand 5 minutes.
2
Cook over medium heat until gelatin dissolves and mixture just comes to a boil. Gradually stir about 1 cup of hot milk mixture into egg substitute; add to remaining hot milk mixture, stirring constantly. Cook, stirring constantly, 2 minutes (do not boil). Remove from heat. Stir in 2 cups milk and vanilla.
3
Combine cocoa and sweetener in a large bowl. Gradually add hot milk mixture, stirring until smooth. Stir in chopped candy. Chill approximately 30 minutes or just until cold, stirring occasionally (do not overchill).
4
Pour chocolate mixture into the freezer can of a 4-quart ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
5
carbo rating: 25
375
kcal
Calories
20
g
Fat
32
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 envelopes unflavored gelatin, 4 cups evaporated fat-free milk, divided, 3/4 cup egg substitute, 1 tablespoon vanilla extract, and more.
Yes, Chocolate Chunk Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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