Diabetes-Friendly Chocolate Ice Cream
There is no specific time of the day or season of the year to eat ice cream. We eat it all the year round on holidays and weekdays. Chocolate ice cream is one of the most popular ones in the world. You can make a diabetic variant of chocolate ice cream which is tasty and will make all you family members happy.
Ingredients:
- 2 envelopes unflavored gelatin
- 4 cups light cream or milk
- 3 large beaten eggs or 3/4 cup frozen egg substitute, thawed
- 1 tablespoon vanilla extract
- 1/3 to 1/2 cup unsweetened cocoa powder
- 24 packets Equal® sweetener
Out of these ingredients you will get 1 3/4 quarts or 14 half cup servings. Each serving contains 128 calories, 6 g carbohydrates, and 71 mg cholesterol.
Combine the gelatin and a half of the light cream in a saucepan; let stand 5 minutes. After that boil it on a medium heat. Mix with eggs and cook stirring for 2 minutes more. Do Not boil.
Take a large bowl and combine it with the rest of ingredients. Let it cold, and freeze in a 4-quart ice cream maker according to manufacturer’s directions.
