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Annabelle Breakey; Randy Mon Photo by: Annabelle Breakey; Randy Mon

Chocolate Sherbet

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.

Sunset FEBRUARY 2008

  • Yield: Makes 2 servings


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


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.

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

Nutritional Information

Amount per serving
  • Calories: 219
  • Calories from fat: 11%
  • Protein: 5.9g
  • Fat: 2.6g
  • Saturated fat: 1.6g
  • Carbohydrate: 49g
  • Fiber: 2.9g
  • Sodium: 63mg
  • Cholesterol: 4.9mg

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Chocolate Sherbet Recipe