Skinny Mint-Chip Ice Cream |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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No one will ever guess that this smooth and creamy mint treat is light. For the Christmas holidays, it's fun to substitute 2 cups of crushed peppermint candy canes for the chocolate chunks. Nancy Quelle - Cedar Rapids, Iowa Ingredients:
4 cups fat-free half-and-half |
1 package (3.4 ounces) instant vanilla pudding mix |
1 can (14 ounces) fat-free sweetened condensed milk |
2 teaspoons mint extract |
3 to 4 drops green food coloring, optional |
1-1/2 cups semisweet chocolate chunks |
Directions:
1. In a large bowl, beat half-and-half and pudding mix on low speed for 2 minutes. Beat in the condensed milk, extract and food coloring if desired.
2. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Coarsely chop chocolate chunks if desired; stir into ice cream. Transfer to freezer containers. Freeze for 2-4 hours before serving. Yield: 1-1/2 quarts.
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