While I was stirring and simmering my chocolate custard at the stove top for homemade chocolate ice cream I couldn’t help but wonder how chocolate milk would churn into ice cream. I love ice cream and I’m at a point in my life where I appreciate the real deal. But I am still always looking for healthier treats to satisfy my cravings. The health factor {lower in fat and calories} coupled with the pure ease factor {dumping straight low-fat chocolate milk into the ice cream maker} made it irresistible. I know that my family will enjoy this refreshing, guilt-free summer treat even when the heat of the summer is long gone.
Of course, my family sampled it straight from the ice cream maker before it was completely frozen and it tasted just like a Wendy’s frosty: refreshing, not overly sweet and not too chocolat-y. Though we would have happily eaten it all in the soft-serve form I froze some just so that I could see how it held up in the freezer. Surprisingly, though it has an icier texture when completely frozen, it thaws quickly and can be formed into nice ice cream scoops.
Treats don’t get any easier or guilt-free than this! You can use the chocolate milk of your choice. If you use whole chocolate milk the ice cream will be obviously be that much creamier, but my family is very happy with the lower-fat version.
- Low-fat chocolate milk
- Churn the chocolate milk in your ice cream maker according to the instructions of your maker.
- Serve once it reaches the soft-serve "Frosty" stage.
- Or at this point, you can store the ice cream in a sealed container in the freezer until it hardens up.
- When ready to serve, let the ice cream rest at room temperature for several minutes so that it forms into scoops more easily.
