Chocolate Ice Cream Recipe

Metarials:

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

Preparation:

1. In a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on

low until smooth.

2. Fold in the whipped topping until smooth.

3. Pour into a shallow 2−quart freezer container.

4. Cover and freeze for 30 minutes.

5. Stir with a wire whisk; return to freezervuntil ready to serve.

Servising: 12 person