Double Chocolate Cheesecake Ice Cream

Stir together milk, cream cheese, sour cream, and chocolate chips into a medium saucepan. Heat on medium heat, stirring constantly until chocolate chips and cream cheese have melted. Bring to a boil, then reduce heat to medium low.

In a separate bowl, combine egg substitute, sugar, and salt. Slowly whisk into milk mixture; cook and stir for about 2 minutes or until thickened. Mixture should be thick enough to coat a spoon. Place pan into a bowl filled with ice; stir constantly for 5 minutes. Slowly whisk in sweetened condensed milk. Cover and refrigerate for 8 hours or until thoroughly chilled.

Freeze in an ice-cream freezer according to manufacturer’s instructions. Immediately after freezing, fold in graham crackers or other mix-ins. Freeze for several hours to achieve a firm texture. Serves 20.

Nutrition*: 181 cal, 3g fat, 2g sat fat, 0g trans fat, 3mg cholesterol, 227mg sodium, 32g carbs, 0g fiber, 30g sugars, 8g protein, 6% vit. A, 1% vit. C, 16% calcium, 2% iron.

*Nutritional stats calculated using fat free milk, fat free sour cream, fat free cream cheese, and egg substitute. Nutritional information does not include chocolate graham cracker or other add-ins or topping. If you use full fat ingredients, each serving will contain approximately 266 cal, 13g fat, 7g sat fat, and 32mg cholesterol.