Chocolate Ice Cream - Almost
- Ready In:
- 7mins
- Ingredients:
- 6
- Serves:
-
1
ingredients
- 1⁄4 cup Egg Beaters egg substitute
- 1⁄4 cup part-skim ricotta cheese
- 1⁄4 cup milk
- 2 tablespoons cocoa powder
- 5 (1 g) packets Splenda sugar substitute
- 6 ice cubes
directions
- mix all ingredients but ice in the blender.
- add ice and blend to a soft-serve consistency.
- You can add sugar free coffee syrups to this as well - caramel and hazelnut are great with chocolate.
- You can also use frozen raspberries, sugar free raspberry syrup and a bit less ice instead of chocolate!
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Reviews
-
I've been intrigued by this recipe for a while, and finally had the chance to try it out today. I followed exactly but cut way back on the Splenda. I don't have the packets, only the box, and according to the serving info on the box, I would have needed 10 tsp of Splenda to convert 5 packets! I was sure this would be way too much, so I only used about 2 tsp. At first I didn't really care for the consistency of the ice cream. Once I got over the first impression, I liked it more. I think the raspberry version would be very tasty. Thanks for posting this recipe.