• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Not-Much-Guilt Chocolate-Mint Ice Milk

  • Recipe Submitted by on

Category: Desserts, Low Fat

 Ingredients List

  • 2 1/2 c Evaporated skim milk
  • 1/2 c Mint leaves; fresh
  • 1/2 c Sugar
  • 2 tb Cornstarch
  • 2 Egg yolks
  • 2/3 c Cocoa; Dutch process
  • 1/2 c Yogurt; skim milk
  • 1/4 c Semisweet chocolate; chopped


In a 2 to 3 quart pan over high heat, bring milk and mint just to a boil.
Remove from heat, cover, and let stand 20 minutes.

Meanwhile, in a bowl, mix sugar and cornstarch. Whisk in egg yolks.

Pour milk mixture through a fine strainer into another bowl; discard mint.
Whisk about 1/4 of the mint-milk into the egg yolk mixture. Add cocoa and
whisk until blended; pour back into pan. Add remaining milk to pan.

Return pan to medium heat and stir with a whisk until mixture begings to
bubble, 2 to 4 minutes.

Remove cocoa mixture from heat and pour into a bowl Stir in yogurt. Cover
surface of mixture with plastic wrap and chill until cold, at least 2 hours
or up to 1 day.

Pour cold mixture into an ice cream maker and freeze according to
manufacturer's directions. Midway through freezing, add chopped chocolate;
continue freezing until ice milk is firm enough to mound. Serve, or cover
and freeze up to 3 days. If making ahead, let the dessert soften in
refrigerator about 30 minutes before serving.

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