Chocolate Ice Cream

Makes 14 servings.


2 envelopes unflavored gelatin
4 cups light cream or half and half or milk
3 large beaten eggs or ¾ cup frozen egg substitute, thawed
1 tablespoon vanilla extract
⅓ to ½ cup unsweetened cocoa powder
24 packets Equal® sweetener or 7¼ teaspoons Equal® for Recipes


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

Nutritional Info (per serving):

Calories: 128
Protein: 5 g
Carbohydrates 6g
Fat 9g
Cholesterol 71mg
Sodium 43mg

Food Exchanges: ½ Milk, 1½ Fat

Additional comments:

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®. provides many fine recipes for diabetic diets. Since its online debut in 1999, has become one of the more popular and largest cooking and recipe sites on the Internet.

The goal of Destination Diabetes is to be a useful and credible resource for the more than 20 million children and adults who have diabetes in the U.S. and their families. Destination Diabetes provides information on a wide range of diabetes health and wellness topics. Articles are written or reviewed by diabetes advisors who have experience in diabetes education.