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Oxmoor House

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.

Oxmoor House MAY 2013

  • Yield: Serves 5 (serving size: 1/2 cup)

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.

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
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Mexican Chocolate Ice Recipe

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