Who says you can't eat ice cream in January?
They were lying. Because it's perfectly appropriate. And in fact, it's a great idea. In fact, my tummy hurts today. And you know what can cure it? Ice cream.
I got an ice cream maker for Christmas. And this was my first experiment. For a first time, not bad! And it's low fat...and it tastes exactly like a fudgcicle. And the best part? I was able to use up the last few from this incredible Creme de Menthe Brownie recipe from the holidays. Or maybe the best part is that it was absolutely simple to make.
I've been working out like a crazy woman this week, and now it's time to relax. So I'm curling up tonight, with a bowl of scream and a movie. Be jealous.
Low-Fat Chocolate Mint Brownie Ice Cream
1 (4 ounce) package chocolate flavor instant pudding and pie filling mix
1/4 cup granulated sugar
1 (12 ounce) can evaporated milk (skim or regular)
1 cup skim milk
2-3 leftover chocolate mint brownies
1. Mix pudding powder and sugar in a bowl.
2. Whisk in evaporated milk and skim milk until blended.
3. Pour into ice-cream maker and freeze according to manufacturer's instructions.
4. Pack into freezer container, cover tightly and freeze up to 1 month.