Mexican Chocolate Ice

Mexican Chocolate Ice Recipe
Oxmoor House
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.

Yield:

Serves 5 (serving size: 1/2 cup)

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

Cooking Light Chill

May 2013
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