Low-Fat Cookie Dough Ice Cream - cooking recipe

Ingredients

1/2 gal. fat-free vanilla ice cream
1/3 c. sugar
1/3 c. brown sugar
1/2 tsp. vanilla
1 c. flour (self-rising)
1 1/4 c. oats, blended (measure before putting in blender)
1 Hershey bar, finely grated
1/4 c. milk (skim)

Preparation

Mix all ingredients, except ice cream, until well blended. Add more milk, if necessary.
Spoon mixture into softened ice cream, then gently fold in, being careful not to overmix.
Pour into freezer-safe container and freeze.
Yields 16 (4 ounce) servings, 1.3 g fat each.