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Mocha Ice Cream

Diabetic.Foodie's picture
  Eggs 2
  Egg yolks 2
  Granulated sugar replacement 3 Teaspoon
  Sorbitol 2 Teaspoon
  2% milk 2 Cup (32 tbs)
  Cornstarch 1 Teaspoon
  Baking chocolate 2 Ounce, melted
  Strong coffee 2 Teaspoon
  Non dairy whipped topping 1 Cup (16 tbs)

Beat egg and egg yolks in bowl; add sugar replacement and sorbitol and beat until thick and creamy.
Combine milk and cornstarch in saucepan; stir to thoroughly mix.
Heat until mixture is about to boil and is slightly thickened.
Remove from heat and pour over egg mixture in a steady stream.
Beat thoroughly to blend.
Return mixture to saucepan, cook and stir over low heat until custard thickens.
Do not allow to boil.
Stir in melted chocolate and strong coffee.
Place hot saucepan in bowl over ice cubes, to speed the cooling process.
When cool to the touch, fold in whipped topping.
Chill and freeze.
As it hardens, push the sides of the mixture to the center.
When nearly set, scrape mixture into large mixing bowl.
Beat well.
Pack and freeze.

Recipe Summary

Milk Product

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1478 Calories from Fat 959

% Daily Value*

Total Fat 109 g167.5%

Saturated Fat 69 g345.1%

Trans Fat 0 g

Cholesterol 832.3 mg277.4%

Sodium 458.2 mg19.1%

Total Carbohydrates 111 g37%

Dietary Fiber 11.3 g45%

Sugars 34.2 g

Protein 44 g88.4%

Vitamin A 25.7% Vitamin C 9%

Calcium 85% Iron 71.3%

*Based on a 2000 Calorie diet

Mocha Ice Cream Recipe