Diabetic Dessert Recipes

Diabetic Dessert Recipes for Summertime 2: Chocolate Ice Cream

Here’s the second of three diabetic dessert recipes to keep you cool when the weather gets hot. Me, I’m huddled up indoors in the winter weather, dreaming of summer.

Chocolate Ice Cream

2 envelopes plain (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
a little under ½ cup unsweetened cocoa powder
24 packets Equal® sweetener or 7¼ teaspoons Equal® for recipes

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.

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.)

Freeze in a 4-quart ice cream maker according to manufacturer’s directions.

Makes about 1¾ quarts (14 half cup servings). Exchange per serving: ½ Milk, 1½ Fat.

Nutrition facts: Calories 128; Protein 5g; Carbohydrates 6g; Fat 9g; Cholesterol 71mg; Sodium 43mg.

Source: Merisant Corporation ® and the NutraSweet Company, makers of Equal®.