This was delicious! Smooth, creamy, and chocolatey with a minor background tanginess from the yogurt. Per other reviews I used a tablespoon of corn starch and added a tablespoon of unsweetened dutched cocoa powder. I combined these with 1/2 cup sugar in a saucepan with the evaporated milk, and brought it to a boil, stirring regularly. After boiling for a couple of minutes, it thickened up nicely. Then I reduced the heat to low and added the chocolate chips. I made sure to use good-quality chocolate (Green Black brand cocoa and Ghirardelli chocolate chips). I also used vanilla low-fat yogurt and omitted the vanilla, since that's what I had on hand. The end result was creamy, thick, and chocolatey. It was great right out of the ice cream maker (soft serve consistency) and frozen overnight (hard pack consistency). Thanks for the recipe!

Reviewed On: Sep. 10, 2009

The fruit salsa is surprisingly good for such a simple recipe! I've served it twice at gatherings and both times people loved it and asked for the recipe! I used apricot jam as recommended in some other reviews. For the tortilla chips, I used 1/4 cup real melted butter (brushed on) instead of the spray and half a cup sugar with a tablespoon cinnamon mixed in. I had just enough and I can't imagine them any sweeter! Thanks for the great recipe!!

Reviewed On: Feb. 2, 2009

Oh my, these are delicious! And so simple to make, since the recipe doesn't involve the perilous creaming method. I experimented with both andes mints and halved ghirardelli chocolate mint squares and surprisingly preferred the andes mint hands down. I also found that a spoon worked much better than a toothpick to swirl the chocolate at the end. Thanks for the recipe!

Reviewed On: Dec. 22, 2008