I never need an excuse to eat ice cream, since it’s my favorite dessert, but since July is National Ice Cream Month, I decided to get festive and try some new flavors in my ice cream maker.

My favorites so far are coconut chocolate chip and dark chocolate cinnamon.

Both are creamy and indulgent but use low-fat milk to cut calories without compromising on flavor.

I freeze mine in an ice cream maker, but you can still make ice cream without one. Simply pour the mix in a freezer-safe container and stir to mix it about every 30 to 45 minutes until it’s frozen.

Coconut chocolate chip ice cream

1 quart fat-free half-and-half

1 quart coconut milk

½ pint heavy cream

1½ cups Splenda

2 teaspoons vanilla extract

Pinch of salt

½ cup chocolate chips


Combine half-and-half, coconut milk, cream, Splenda, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.

Mix in chocolate chips about 15 minutes before ice cream is completely frozen or sprinkle on top of ice cream as it’s served.

Makes: 8 ½-cup servings.

Nutrition per serving: 142 calories; 9 g fat; 32 mg cholesterol; 15 g carbohydrates; 2 g protein; 1 g fiber; 40 mg sodium.

Dark chocolate cinnamon ice cream

1½ teaspoons unflavored gelatin

1 tablespoon water

3 cups low-fat milk, divided

3 large egg yolks

1 14-ounce can nonfat sweetened condensed milk

¼ cup unsweetened cocoa powder

2 teaspoons ground cinnamon

2 ounces chopped unsweetened dark chocolate


Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.

Pour 1½ cups milk into a large saucepan. Add cocoa, cinnamon and chocolate to the milk. Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not boil or the custard will curdle.

Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1½ cups milk. Cover and refrigerate until chilled, at least 2 hours.

Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions.

Makes: 8½-cup servings.

Nutrition per serving: 245 calories; 7 g fat; 89 mg cholesterol; 39 g carbohydrates; 10 g protein; 2 g fiber; 106 mg sodium; 576 mg potassium.

— Recipes adapted from Eating Well

Contact M. Clare Haefner at chaefner@kdhnews.com or (254) 501-7551.

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