Ingredients
12 oz fat-free evaporated milk
1/2 cup Splenda
2 1/2 tsp cornstarch
1 1/2 oz Dream WhipTopping Mix (one envelope)
1/3 cup unsweetened cocoa
1/2 cup fat-free skim milk
1 tsp vanilla extract
1/3 cup chopped almonds
2/3 cup Kraft Jet-Puffed Mini Marshmallows
Mix evaporated milk, Splenda, cocoa and cornstarch together in sauce pan and heat to boiling...stir constantly.
Let cool to room temperature.
Beat Dream Whip, fat free milk and vanilla together till stiff. Fold cocoa mixture into Sream Whip mixture and pour into ice cream freezer.
Add almonds and process. Just before you're ready to let the ice cream "ripen" or harden, stir in marshmallows. Place in freezer.
