Blender Quick Chocolate Ice Cream-Diabetic

1/4 c Evaporated skim milk;chilled
1/3 c Non-fat dry milk;instant
Sugar substitute to equal>
6 ts Sugar
1 ts Chocolate extract
1 ds Black walnut or maple extrat optional
1 ds Brown food coloring
6 To 8 ice cubes

Combine milks, sweetner and extracts in blender; whip at low speed until smooth, carefully add food coloring* to make chocolate brown. With blender on high speed, add ice cubes, one at a time, making certain each cube is incorporated in mixture before adding the next one. Transfer to freezing tray for 1/2 hour. Serve at once or keep frozen and let soften in refridgerator 10 minutes before serving. Makes 4 servings. count 3 fluid oz's skim milk for each serving. *red,green and yellow food coloring will make brown. VARIATION: Lemon Ice Cream; follow recipe above but replace extracts with 1/4 teaspoon lemon extract, 1 tbls lemon juice, a small piece of lemon rind: use yellow food coloring.

Blender Quick Chocolate Ice Cream-Diabetic printer friendly version located here. (Just the recipe. Nothing else.)
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