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Mexican Chocolate Ice

Oxmoor House
Yield Serves 5 (serving size: 1/2 cup)
This frozen version of Mexican hot chocolate won high praise from tasters. It has a subtle cinnamon flavor and gets a kick from ground red pepper. Use non-dairy chocolate syrup to make this completely dairy-free.

Ingredients

  • 2 cups chocolate light soy milk
  • 1/3 cup chocolate syrup
  • 1/2 teaspoon vanilla extract
  • 3/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • Chocolate curls (optional)
  • Cinnamon sticks (optional)

Nutrition Information

  • calories 103
  • caloriesfromfat 0.0 %
  • fat 0.6 g
  • satfat 0.0 g
  • monofat 0.2 g
  • polyfat 0.4 g
  • protein 2.6 g
  • carbohydrate 21.8 g
  • fiber 0.9 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 53 mg
  • calcium 122 mg

How to Make It

  1. Combine all ingredients in the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice into a freezer-safe container; cover and freeze 2 hours or until firm. Scoop into dessert dishes, and garnish with chocolate curls and cinnamon sticks, if desired.
Cooking Light Chill