Blender Quick Chocolate Ice Cream

1/4 c Evaporated skim milk;chilled
1/3 c Non-fat dry milk;instant Sugar substitute to equal 6 ts Sugar
1 ts Chocolate extract
1 ds Black walnut or maple extract, optional
1 ds Brown food coloring
6 To 8 ice cubes
Combine milks, sweetner and extracts in blender; whip at low speed until smooth, carefully add food coloring to make chocolate brown. With blender on high speed, add ice cubes, one at a time, making certain each cube is incorporated in mixture before adding the next one. Transfer to freezing tray for 1/2 hour. Serve at once or keep frozen and let soften in refridgerator 10 minutes before serving. Makes 4 servings.