Homemade Sugar-Free Chocolate Ice Cream

Ingredients

• 2 envelopes unflavored gelatin
• 4 cups light cream or half and half 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 or 7 1/4 teaspoons Equal® for Recipes
• 1 Ice cream Maker.

Directions

1. In a medium saucepan combine the gelatin and 2 cups of the light cream and let combination stand for 5 minutes.
2. Cook and stir over medium heat till mixture just comes to a boil. Gradually stir about 1 cup of the hot mixture into eggs, then return all to saucepan. Cook and stir for 2 more minutes. Do Not boil. Remove from heat.
3. Stir in the remaining cream and the vanilla.
4. In a large bowl, combine cocoa powder and Equal® sweetener. Gradually blend in egg mixture till smooth.
5. Chill till cold, stirring occasionally. (Don’t overchill).
6. Freeze in a 4-quart ice cream maker according to manufacturer’s directions.

Food Exchanges: 1 Milk, 1 Fat

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.