Chocolate Ice Cream - cooking recipe

Ingredients

1 (1 1/2 ounce) package sugar-free instant chocolate pudding mix
6 packets artificial sweetener (equivalent to 1/4 cup sugar)
2 tablespoons baking cocoa
1 teaspoon vanilla extract
4 cups evaporated milk
4 ounces frozen light whipped dessert topping, thawed

Preparation

In a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth.
Fold in the whipped topping until smooth.
Pour into a shallow container, cover and freeze for 30 minutes.
Stir with a wire whisk; return to freezer until ready to serve.