1-1/3 cups Carnation Nonfat Dry Milk Powder 1-1/4 cups cold water 1/4 cup Hershey's Lite Chocolate Syrup 1/2 cup granular Splenda 1 teaspoon vanilla extract 6 (2-1/2 inch) chocolate graham cracker squares, made into very coarse crumbs
In a large bowl, combine dry milk powder, water, and chocolate syrup. Stir in Splenda and vanilla extract. Pour mixture into chilled canister of ice cream maker. Process according to the manufacturer's directions. When mixture is at soft-serve stage, add graham cracker crumbs and process for 1 minute longer. Serve at once or spoon mixture into a covered container and freeze for up to 8 hours.
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