Tuesday, April 28, 2009

Special Chocolate Ice Cream

1 package (1.5 ounces) sugar-free instant chocolate pudding mix
6 packets artificial sweetener (equivalent to 1/4 cup sugar)
2 Tablespoons baking cocoa1 teaspoon vanilla extract
4 cups evaporated milk
4 ounces light frozen whipped topping, thawed

In a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process onlow until smooth. Fold in the whipped topping until smooth. Pour into a shallow 2-quartfreezer container. Cover and freeze for 30 minutes. Stir with a wire whisk; return to freezeruntil ready to serve.
Makes 12 servings.

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