Mexican Chocolate Ice

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 Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 103
  • Calories from fat: 0.0%
  • Fat: 0.6g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.6g
  • Carbohydrate: 21.8g
  • Fiber: 0.9g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 53mg
  • Calcium: 122mg

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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mexican Chocolate Ice Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy