Chocolate Ice Milk Sundaes
The sauce for this delicious, creamy ice milk is made with strong coffee, giving it a distinctive mocha flavor. The recipe for the sauce alone makes about 3/4 cup, or about 2 tablespoons per serving.

Ice milk
3/4 c superfine sugar (144 carbs)(577 calories)

OR 3/4 c Splenda (18 carbs)( 0 calories)

1/3 c unsweetened cocoa powder

2 c cold 1% milk

1/2 tsp vanilla extract

Sauce
2/3 c superfine sugar (128 carbs)(513 calories)

OR 2/3 c. granular Splenda (16 carbs)(0 calories)

1/3 c unsweetened cocoa powder

3/4 c strong brewed coffee or espresso

1 tsp vanilla extract

To prepare ice milk:

1. In large bowl, whisk together sugar and cocoa. Slowly whisk in milk and vanilla extract until dry ingredients are dissolved and no lumps remain.

2. Pour into 8"x 8" baking pan. Freeze about 1 1/2 hours or until nearly frozen.

3. Score the surface with a sharp knife and cut into chunks. Transfer to food processor or blender and process until smooth and creamy.

4. Pour into a resealable container. Freeze 2 to 3 hours or until very firm.

To prepare sauce:

1.In small saucepan, combine sugar and cocoa. Stir in coffee. Bring to a boil over medium heat, stirring. Reduce heat to low and cook 8 minutes or until slightly thickened. Let cool slightly and stir in vanilla extract. Serve over scoops of ice milk.

Makes 6 Servings

Per Serving made with sugar: 230 cal, 5 g pro, 55 g carb, 2 g fat, 1 g sat fat, 3 mg chol, 3 g fiber, 44 mg sodium

Per Serving made with Splenda: 48 cal, 5 g pro, 12 g carb, 2 g fat, 1 g sat fat, 3 mg chol, 3 g fiber, 44 mg sodium

Total Time: 15 minutes + freezing time