VERY CHOCOLATE ICE MILK
Source: The Light Touch Cookbook: All-Time Favorite Recipes Made Healthful & Delicious by Marie Simmons

Cocoa is a tasty and healthful alternative to chocolate bars or squares of chocolate. This chocolate ice milk is intense but not over-whelming. Its taste reminds me a little of the frozen chocolate on a stick called fudgesicles that we ate as kids.

1/3 cup unsweetened cocoa powder
1/3 cup sugar
2 cups low-fat milk
1/2 teaspoon vanilla extract

In a small saucepan, stir the cocoa and sugar until blended. Stir in the milk and cook, stirring, over medium-low heat until the sugar and cocoa dissolve, about 5 minutes. Do not boil.

If using an ice-cream maker, refrigerate the mixture until chilled and then freeze according to the manufacturer’s directions. Or, if preferred, pour the mixture into a 9- or 10-inch metal cake pan and place in the freezer compartment of the refrigerator. Freeze, stirring the firm outside edges into the soft center every 30 to 45 minutes, until the mixture is frozen solid.

Transfer to the bowl of a food processor. Add the vanilla and process until smooth. Pack into a plastic freezer container and freeze at least 2 hours or overnight before serving.

Makes about 3 cups or 6 servings
86 calories per serving, 4 g protein, 2 g fat, 17 g carbohydrate, 45 mg sodium, 3 mg cholesterol