Shannon's Mint Pattie Ice Cream

• 5 Pearson mint patties, chopped
• 4 ounces Egg Beaters egg substitute
• 1 cup fat free sour cream
• 14 cup nonfat dry milk powder
• 2 cups skim milk
• 12 cup sugar
• 12 tablespoon vanilla extract

1. Blend all in blender and chill.
2. Freeze according to your manufacturer's instructions in ice cream maker.
3. Pack into a 32 ounce freezer-safe container and freeze.
4. 8 (1/2 cup) servings.

pearson mint patties, egg beaters, sour cream, nonfat dry milk powder, milk, sugar, vanilla

Taken from www.food.com/recipe/shannons-mint-pattie-ice-cream-24780 (may not work)