Low fat chocolate ice cream has come a long way.  Maybe I'm dating myself, but I remember when lowfat and fat free icecream was first introduced into the marketplace.

The chocolate ice cream had little chocolate flavor and tons of sweetness which was not worth eating as far as I was concerned.  Over the years things have changed (thank goodness!!!!) and now I can enjoy a great tasting light icecream.

For example, after a couple BLT's (with turkey bacon for less fat) and a glass of Pinot Grigio, I was in the mood for a chocolate dessert (what else?).  Dean's makes a Country Churn Light Chocolate Ice Cream that is delicious and is a reduced fat version.

The cocoa used in this ice cream is processed with alkali (dutched) which is what I would expect in an ice cream.  Dutched cocoa is used to produce a deep brown color and reduces the acidity so that the cream (milk protein) in the ice cream doesn't clump.

Although dutching reduces the overall chocolate impact it does impart a less bitter chocolate flavor which is quite compatible with the sweet creaminess of ice cream.

So, my impression of this ice cream is quite favorable.  I really enjoyed the formulation, but more importantly I did not have to sacrifice flavor to reduce my intake of fat.  As far as I am concerned no reduction in fat is ever worth loss of chocolate flavor, but when I can have flavor with less fat I am a happy woman!

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Bryn Kirk

Course Facilitator at Chocolate University Online

Bryn worked for nearly 10 years in a research and product development for Ambrosia Chocolate Company in Milwaukee, Wisconsin. Now she develops all of the CUO lessons and coaches the members of the Primal Chocolate Club.

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