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Make and share this Low Fat Chocolate Ice Cream recipe from Food.com.
- 1 (4 ounce) package chocolate flavor instant pudding and pie filling mix
- 1⁄4 cup granulated sugar
- 1 (12 ounce) can evaporated skim milk (not sweetened condensed)
- 1 cup skim milk
- Mix pudding powder and sugar in a bowl.
- Whisk in evaporated milk and skim milk until blended.
- Pour into ice-cream maker and freeze according to manufacturer's instructions.
- Pack into freezer container, cover tightly and freeze up to 1 month.
I solved 2 common problems with this recipe at once! I only had a 4-ounce package of chocolate pudding mix in my cupboard. I noticed several reviewers called for the smaller 1.4-ounce package, but I also noticed several complaints that the yield is so small. So I doubled the sugar, skim milk, and evaporated milk and used my 4-ounce box of pudding. I also through in a teaspoon of vanilla extract and a good, long squirt of Hershey's chocolate syrup for good measure. I must agree that it does taste basically like a Fudgesicle, but especially when prepared with real sugar it is a very satisfying ice cream. If you have trouble with your low-fat ice creams getting icy after they've been in the freezer a bit, try throwing in a dash of vodka in the last few minutes of mixing. The alcohol's low freezing point will keep it nice and creamy for the next week or so. If you want to actually taste the liquor, you can get creative with flavored alcohol like Bailey's, too.
This was so yummy! I used fat free condensed milk by accident. Still turned out great. To me it tasted like chocolate gelatto. Next time I will try the evaporated milk.
Delicious! I made it as the recipe says, but I doubled it. It was great...definitely tasted like fudgesicles, which I love! Question - the recipe calls for 4 ounce packages, but others are saying 1.4 ounce....which is correct? It turned out fine, other than being a little too sweet. Thanks for this one!