1batchof low fat vanilla ice cream, (see note for recipe link)
1cuplow fat kettle chips
1cupof semisweet chocolate chips
3tbsp vegetable oil
Instructions
Start preparing the ice cream recipe. In the first step, where you combine half-half, evaporated milk in a saucepan and heat, also add 1 cup of popcorn to the ingredients you are to heat. After heating, strain to remove popcorn. Discard soggy popcorn. Proceed making the ice cream as directions state in the Cooking Light recipe.
While waiting for ice cream to freeze, make the chocolate covered potato chips. Add chocolate chips to a microwave safe glass bowl. Microwave at 30 second intervals, stirring in between until you have a completely smooth, melted chocolate. Make sure to not overheat or you will burn the chocolate. I heated mine a total of 1 min and 30 seconds. You can also melt chocolate on the stove in a double boiler. Stir vegetable oil into melted chocolate, until chocolate becomes thin enough to easily dip chips and have the excess chocolate run off the chips. If you chocolate is still too thick, you can add another tbsp of oil.
Coat chips in chocolate and then set aside on parchment paper. Store in freezer until ready to use.
On day of serving ice cream, scoop out ice cream. Then top with kettle corn and chocolate covered potato chips.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.