One of my granddaughters, Lily, is allergic to eggs. In order to allow her to enjoy ice cream at Thanksgiving, I developed this recipe for chocolate ice cream. It has a very low sugar content and very few calories. Enjoy!
Pre-chill two (2) ice cream maker inserts in freezer
for 24 hours.
Chocolate Ice Cream
8 oz. of unsweetened chocolate (Ghiradelli)
4 oz. of Hershey’s chocolate
sauce
1 Bailey’s nip
1 Kahlua nip
2 tbl. of Nutella
1 tbl. of coffee (Kona brewed strong)
Pinch of Chili pepper or
paprika
14 ounces of Eagle sweetened
condensed milk
Melt the unsweetened
chocolate squares with the chocolate sauce,
Nutella, nips and coffee. Mix all
ingredients and chill until you put them into your ice cream machine. This makes about 3 quarts of ice cream.
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