Pareve ice cream

Yield: 1 Servings

Measure Ingredient
2 Containers (8 oz) Rich Whip; defrosted
3 Eggs; seperated
⅓ cup Sugar
3 tablespoons Cocoa
1 Tbso vanilla

Beat egg whites and sugar until stiff and set aside. Beat parave whip.

In large bowl mix egg yolks, cocoa and vanilla. Fold pareve whip into chocolate mixture. Fold egg whites into chocolate mixture.

Pour into a deep container and freeze overnight.

Makes 10 servings.

Posted to JEWISH-FOOD digest V97 #250 by Alyse Morris <morris@...> on Sep 16, 1997

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