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Skinny Mint-Chip Ice Cream

Total Time

Prep: 15 min. Process: 20 min. + freezing

Makes

1-1/2 quarts

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.

Nutrition Facts

1/2 cup: 289 calories, 7g fat (4g saturated fat), 4mg cholesterol, 216mg sodium, 50g carbohydrate (44g sugars, 1g fiber), 6g protein.

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