Blender Quick Diabetic Chocolate Ice Cream

Ingredients

 * joni's kitchen
 * 1/4 cup evaporated skim milk, chilled
 * 1/3 cup non-fat dry milk, instant
 * sugar substitute to equal>
 * 6 tsp sugar
 * 1 tsp chocolate extract
 * 1 dash black walnut or maple extrat
 * -optional
 * 1 dash brown food coloring
 * 6 to 8 ice cubes

Directions
Combine milks, sweetner and extracts in blender; whip at low speed until smooth, carefully add food coloring* to make chocolate brown. With blender on high speed, add ice cubes, one at a time, making certain each cube is incorporated in mixture before adding the next one. Transfer to freezing tray for ½ hour. Serve at once or keep frozen and let soften in refridgerator 10 minutes before serving. Makes 4 servings. Count 3 fluid oz"s skim milk for each serving. *red,green and yellow food coloring will make brown. Variation: lemon ice cream; follow recipe above but replace extracts with ¼ teaspoon lemon extract, 1 tbls lemon juice, a small piece of lemon rind: use yellow food coloring.