Malted-milk powder and powdered nonfat dry milk add most of the body to this unbelievably creamy but low-fat ice cream. Stir in 1/2 cup mini chocolate chips or crushed chocolate wafer cookies for a chocolate-lover's delight.

Makes 16 servings, 1/4 cup each (1 quart)

ACTIVE TIME: 20 minutes

TOTAL TIME: 3 3/4 hours (including chilling & freezing time)

EASE OF PREPARATION: Easy

2 1/2 cups skim milk
2/3 cup sugar
1/2 cup nonfat dry milk
1/2 cup malted-milk powder
3 1/2 ounces unsweetened chocolate, chopped
3/4 cup pasteurized liquid egg whites (see Note)
1 tablespoon vanilla extract
1/4 teaspoon salt

1. Blend milk, sugar, dry milk, malted-milk powder and chocolate in a blender until fairly smooth. Pour into a large saucepan and bring to a simmer over medium heat, whisking almost constantly. Remove from the heat.
2. Pour egg whites into a large bowl and whisk in the milk mixture in a slow, steady stream until smooth. Whisk in vanilla and salt. Refrigerate until cool, at least 3 hours or overnight.
3. Freeze the ice cream mixture in an ice cream maker, according to the manufacturer's directions. If using the ice cream for sandwiches, freeze until it's firm enough to hold a scoop shape.

NUTRITION INFORMATION: Per serving: 134 calories; 4 g fat (3 g sat, 1 g mono); 4 mg cholesterol; 21 g carbohydrate; 5 g protein; 1 g fiber; 122 mg sodium; 240 mg potassium.

1 1/2 Carbohydrate Servings

Exchanges: 1/2 fat free milk, 1 other carbohydrate

TIP: Note: Pasteurized liquid "egg products" are used in recipes calling for eggs that are uncooked. Pasteurization kills any harmful bacteria that may exist in uncooked eggs. Look for them in the dairy case, near the eggs or in the freezer.

MAKE AHEAD TIP: Freeze in a sealable plastic container for up to 1 month.

RELATED RECIPES: Chocolate Malt Ice Cream Sandwiches | Chocolate Refrigerator Cookies

Great stuff - creamy and rich. Yikes, this is good stuff. I wasn't sure whether non-fat dry milk meant the instant or the non-instant kind, but, since the Whole Foods where I was shopping offered only the non-instant, and I didn't want to make another stop at the grocery store, I used the non-instant. No problem with lumps because the blender does a great job. Also, I used Scharffen Berger Unsweetened 99% Cacao Pure Dark Chocolate. Thank you Bruce and Mark and Eating Well.

Anonymous, West Newton, MA

You have GOT to be kidding!!! A serving is 1/4 cup?!!! Who eats only 1/4 cup of ice cream? You might as well eat a really good high fat ice cream if you are only going to eat 1/4 cup!

, Glendale, Az

Why don't you ever have recipes for diabetics?

Anonymous, Lombard, IL