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Homemade Milk Chocolate Ice Cream
Nutritional Information

Nutrition Facts: Serving Size: 8 svgs

Amount Per Serving

cholesterol 130.25 Milligrams
energykilocalories 186.75 Kcal
calcium 102.39 Milligrams
protein 4.54 Grams
iron 1.12 Milligrams
carbohydrates 25.26 Grams
fiber 1.00 Grams
sodium 113.05 Milligrams
fat 7.42 Grams
saturedfat 3.73 Grams

Not a significant source of dietary fiber, vitamin D, calcium, iron, and potassium.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutritional information is subject to change. For the most current data, please reference the nutritional panel on the product label.

Nutrition Facts: Serving Size: 8 svgs

Amount Per Serving

cholesterol 130.25 Milligrams
energykilocalories 186.75 Kcal
calcium 102.39 Milligrams
protein 4.54 Grams
iron 1.12 Milligrams
carbohydrates 25.26 Grams
fiber 1.00 Grams
sodium 113.05 Milligrams
fat 7.42 Grams
saturedfat 3.73 Grams

Not a significant source of dietary fiber, vitamin D, calcium, iron, and potassium.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutritional information is subject to change. For the most current data, please reference the nutritional panel on the product label.

Ingredients

  • 5 large egg yolks
  • 1/2 cup granulated sugar, divided
  • 1/4 to 1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 3/4 cups whole milk
  • 1 cup COFFEE-MATE® natural bliss® Vanilla Flavor All-Natural Coffee Creamer
  • 1/4 teaspoon kosher salt

Directions

WHISK yolks in medium bowl; add 1/4 cup sugar and whisk to blend. Set aside.

COMBINE baking cocoa and remaining 1/4 cup sugar in medium saucepan. Whisk in about ¼ cup of milk to make a paste, adding more milk as needed to make it smooth. Whisk in the remaining milk, Coffee-mate natural bliss Creamer and salt. Heat over medium-high heat. When mixture begins to bubble around the edges, reduce the heat to medium. Carefully scoop out about ½ cup of hot cream mixture and add to egg yolk mixture, whisking constantly. Whisk in another ½ cup hot cream mixture. Stir the cream in the saucepan as you pour the egg-cream mixture back into the saucepan. Cook over medium heat for 1 to 2 minutes, stirring constantly, until it has thickened (it should coat the back of a spoon).

TRANSFER mixture to a clean container. Set the container into an ice-water bath. Stir occasionally as the mixture cools. Remove the container from the ice-water bath; cover. Refrigerate for 2 hours or overnight.

FREEZE in your ice cream machine according to manufacturer’s directions. Enjoy right away, or transfer to a chilled covered container and freeze.