Prep 35 mins
Cook 30 mins
This is a light, refreshing ice cream and the only fat comes from the chocolate chips. Our whole family loves it! For a truly fat free treat, leave out the chips :) (Cook time is freezing time)
- 2 cups fat-free half-and-half
- 1 cup skim milk
- 1 cup granulated sugar
- 4 ounces pastuerized egg substitute (Egg Beaters)
- 1⁄2-1 teaspoon peppermint extract
- 3⁄4-1 cup semi-sweet chocolate chips or 3⁄4-1 cup miniature semisweet chocolate chips
- Stir together egg substitute, sugar, and mint extract and combine well.
- Add half-n-half and milk and stir until incorporated.
- Chill for at least 30 minutes.
- Pour chilled liquid into your ice cream maker.
- Five minutes before freezing is complete, add the chocolate chips.
- Note: Be careful of the mint extract; some are stronger than others (start at smallest amount and taste before freezing).
Great ice cream that doesn't taste "light". I only used 1/4 teaspoon of the pepermint extract which was the perfect amount for us. I was wondering about adding a bit of green food coloring next time I make this ice cream to give it the mint look as well as the great mint taste. Thanks Karen for sharing this great light ice cream that will be a regular at our house.
I LOVED this recipe however I didn't have fat free half and half so I used 1 1/2 cups heavy whipping cream and 1 1/2 cups skim milk. I also used 3/4 cup chopped chocolate chips which allowed the chocolate to go a little bit further throughout the ice cream. A new favorite though!
This is a great low fat ice cream recipe. Due to the omission of fat, it did not freeze hard in the ice cream freezer and it is mandatory that this be aged in the freezer several hours before serving. I used Splenda in place of the sugar and 1/4 teaspoon mint extract.