(Juanita Michael; Florence, AL)
Prep: 10 min. + Freezing
Yield: About 3-1/2 Qts.
1/2 gallon 2% chocolate milk
1 can (14 oz) fat-free sweetened condensed milk
1 tsp. vanilla extract
1 carton (16 oz) frozen reduced-fat whipped topping, thawed
In a large bowl, whisk the chocolate milk, condensed milk and vanilla. Whisk in whipped topping until combined. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.
Refrigerate remaining mixture until ready to freeze. Transfer to freezer containers; freeze for 2-4 hourse before serving.
*Taste of Home: Light and Tasty, Feb/Mar 2007*
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