Low Fat Chocolate Ice Cream Recipe

Name: Low Fat Chocolate Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups 1% low-fat milk; 1/4 cup dark corn syrup; 2 tablespoons brown sugar; 2 large egg yolks; 2/3 cup Dutch-processed cocoa powder (regular works fine); 2 tablespoons cornstarch; 1 ounce bittersweet chocolate; 1 tablespoon strong coffee or 1 tablespoon coffee liqueur; 2 teaspoons vanilla extract; 1 1/2 cups marshmallow cream (Marshmallow Creme)

Servings: persons

3 cups 1% low-fat milk
1/4 cup dark corn syrup
2 tablespoons brown sugar
2 large egg yolks
2/3 cup Dutch-processed cocoa powder (regular works fine)
2 tablespoons cornstarch
1 ounce bittersweet chocolate
1 tablespoon strong coffee or 1 tablespoon coffee liqueur
2 teaspoons vanilla extract
1 1/2 cups marshmallow cream (Marshmallow Creme)

1
In a large heavy saucepan, combine 2 1/2 cups milk, corn syrup and brown sugar.
2
Heat over medium heat, stirring to dissolve the sugar, until steaming.
3
Meanwhile, in a medium-sized bowl, whisk together egg yolks, cocoa, cornstarch and the remaining 1/2 cup cold milk until smooth.
4
Gradually whisk the hot milk into the egg-yolk mixture; then return to the pan.
5
Cook over medium heat, whisking constantly, until the mixture boils and thickens, about 3 minutes.
6
(Because the custard is thickened with cornstarch, it will not curdle when it boils.) Remove from the heat, add chocolate, and stir until melted.
7
Stir in coffee liqueur or brewed coffee and vanilla.
8
Transfer the custard to a large clean bowl and place a piece of wax paper directly over the surface to prevent a skin from forming.
9
Cool completely.
10
Add Marshmallow Cream and mix with a whisk until as smooth as possible.
11
(The mixture will be a little lumpy; lumps will break down during stir-freezing.) Chill until cold.
12
Pour into the canister of an ice cream maker and freeze according to the manufacturer's instructions.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups 1% low-fat milk, 1/4 cup dark corn syrup, 2 tablespoons brown sugar, 2 large egg yolks, and more.

Yes, Low Fat 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.

Low Fat Chocolate Ice Cream

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