The first recipe I tried while participating in Cambrooke Food’s Three-Day BetterMilk Challenge was the BetterMilk Chocolate Chip Ice Cream. Before starting the recipe, I noticed that you’ll need a miniature ice cream maker. The one we ended-up buying was the Hamilton Beach Half-Pint Soft Serve Ice Cream Maker (about $30 at Target). The ice cream maker came with (2) 12 ounce serving bowls that needed to be frozen in the freezer prior to starting the recipe.
Also, those PKU patients looking to reduce their phenylalanine (Phe) intake could use less chocolate chips. I decided to leave them out entirely since I never really acquired a taste for dark chocolate while eating off-diet.
So here’s a look at your ingredients:
Combine BetterMilk, water and pudding in a mixing bowl. Use a wire whisk until mixture is smooth. Add chocolate chips, if you so choose, and then pour the mixture into the miniature ice cream maker.
According to the ice cream maker we purchased, you’ll want to leave the maker on for 12-15 minutes (check manufacturer instructions). Then if your ice cream ends up a little runny like mine did, plop it back in the freezer to allow it to firm up a bit.
Final review: The final product actually tasted like vanilla ice cream! I’ll definitely be making it again in the future and I might even experiment with adding some strawberries, peaches or other fresh fruit. Yum!
Serving size: 198 g (1 cup)
Serving per recipe: 1
|Measurement||Per Serving||Per Recipe|
|PHE:||42 mg||42 mg|
|LEU:||3 mg||3 mg|
|Pro:||0.8 g||0.8 g|
|P.E.:||15 g||15 g|