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Chocolate Sherbet

Annabelle Breakey; Randy Mon
Yield Makes 2 servings
Cool and comforting at the same time, this frozen chocolate milk is a calcium-rich, low-fat concoction we could eat once a week. Prep and Cook Time: At least 3 hours, depending on your ice cream maker. Notes: This recipe easily doubles or triples.

Ingredients

  • 1/4 cup sifted unsweetened cocoa powder
  • 6 tablespoons sugar
  • 1 cup low-fat milk

Nutrition Information

  • calories 219
  • caloriesfromfat 11 %
  • protein 5.9 g
  • fat 2.6 g
  • satfat 1.6 g
  • carbohydrate 49 g
  • fiber 2.9 g
  • sodium 63 mg
  • cholesterol 4.9 mg

How to Make It

  1. In a small saucepan over medium heat, whisk cocoa, sugar, and 2 tbsp. water to form a smooth paste. Add another 2 tbsp. water; stir until mixture is warm and sugar dissolves. Remove from heat; stir in milk.

  2. Pour mixture into a metal bowl, cover, and chill until cold, about 1 hour. Process in an ice cream maker according to manufacturer's directions. Or, pour mixture into a shallow metal pan or ice cube tray and freeze 3 hours or up to overnight; then whirl in a food processor, adding up to 2 tbsp. water to smooth mixture if necessary.

  3. Transfer mixture to a freezer-safe container, cover, and freeze until hard, about 30 minutes.

  4. Note: Nutrition analysis is per 3/4-cup serving.