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Yield
4 (1-cup) servings.

How to Make It

Step 1

Combine first 3 ingredients in a small saucepan; stir with a wire whisk. Bring to a simmer over medium heat, stirring constantly. Add chocolate; reduce heat to low, and cook, stirring constantly, until chocolate melts. Let cool to room temperature, stirring occasionally. Remove and discard vanilla bean. Pour mixture into a freezer-proof container. Cover and freeze 3 hours or until slushy.

Step 2

Combine milk mixture, ice cream, and nutmeg in container of an electric blender; cover and process until smooth, stopping twice to scrape down sides. Pour into glasses, and serve immediately.

Light and Luscious

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