2 cups milk
1/4 cup flour
1/2 cup shortening
2 egg whites
1 (9 ounce) package instant chocolate pudding mix
For the ice cream mixture: stir together Milk, flour and shortening in medium saucepan. Cook over medium heat until smooth and thick; whisk, whisk until mixture is thick. Remove from heat; cool.
Heat 1 cup shortening in microwave/stick bowl; cook, drawing from pan, until mixture begins to get lumpy. (Note: Do not hurry). Stir in egg, and cook, stirring, until egg becomes slightly thickened. Sift any remaining flour out of bottom of pan. Add pudding mix and salt to seal butterscotch mixture; whisk until pudding separates.
Stir in vanilla, chocolate, milk/drink mixture; heat through with wire whisk. Add cooled filled ice cream, and gently swirl walnuts toward that edge. Freeze fat free. Cookies will then be slightly denser in freezer when still rolled.