Chocolate Ice Cream – a delicious recipe with unflavored gelatin, light cream, eggs, vanilla, cocoa, packs Equal. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In medium saucepan, combine gelatin and 2 cups light cream. Let stand 5 minutes.
2
Cook and stir over medium heat until mixture comes to a slight boil.
3
Gradually stir about 1 cup of the hot mixture into eggs.
4
Return all to saucepan.
5
Cook and stir for 2 minutes more.
6
Do not boil.
7
Remove from heat.
8
Stir in the remaining cream and the vanilla.
9
In large bowl, combine cocoa powder and Equal gradually blending in egg mixture until smooth. Chill just until cold, stirring occasionally.
10
(Don't overchill.) Freeze in a 4-quart ice cream maker according to manufacturer's directions.
11
Makes about 1 3/4 quarts (14 half-cup servings). Contains 128 calories.
12
Food Exchange:
13
1/2 Milk, 1 1/2 Fat.
449
kcal
Calories
37
g
Fat
16
g
Carbs
19
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 6 ingredients. The key ingredients include: 2 envelopes unflavored gelatin, 4 c. light cream or half and half or milk, 3 beaten eggs or 3/4 c. frozen egg substitute, thawed, 1 Tbsp. vanilla, and more.
Yes, Chocolate 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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