Sugar-Free Chocolate Ice Cream
- 1 tsp. plain gelatin
- 2 1/2 C. low fat milk
- 1/2 C. Nestle Quik Sugar Free chocolate drink mix
- 1 C. drained plain yogurt (the solid half of 2 C. yogurt strained overnight)
- 1 tsp. vanilla extract
- Dash salt
Soften gelatin in 1/2 C. milk. Heat in a small saucepan until gelatin dissolves. Remove from heat. Place saucepan in another bowl of cold or ice water to cool mixture to room temperature. Pour mixture into a blender or food processor. Add remaining milk, Quik, yogurt, vanilla and salt. Blend until smooth. Cover. Chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for freezing.