Annabelle Breakey; Randy Mon
Makes 2 servings

Cool and comforting at the same time, this frozen chocolate milk is a calcium-rich, low-fat concoction we could eat once a week. Prep and Cook Time: At least 3 hours, depending on your ice cream maker. Notes: This recipe easily doubles or triples.

How to Make It

Step 1

In a small saucepan over medium heat, whisk cocoa, sugar, and 2 tbsp. water to form a smooth paste. Add another 2 tbsp. water; stir until mixture is warm and sugar dissolves. Remove from heat; stir in milk.

Step 2

Pour mixture into a metal bowl, cover, and chill until cold, about 1 hour. Process in an ice cream maker according to manufacturer's directions. Or, pour mixture into a shallow metal pan or ice cube tray and freeze 3 hours or up to overnight; then whirl in a food processor, adding up to 2 tbsp. water to smooth mixture if necessary.

Step 3

Transfer mixture to a freezer-safe container, cover, and freeze until hard, about 30 minutes.

Step 4

Note: Nutrition analysis is per 3/4-cup serving.

Ratings & Reviews

mariannette's Review

January 27, 2009
Intense chocolate flavor makes the best sherbet. I want to add mandarin orange -- juice for the milk-- and pureed slices into the mixture.

rocketj's Review

November 24, 2008
This is now our go-to chocolate frozen dessert recipe. It has a deliciously intense chocolate flavor we think is better than higher fat ice creams. We also make it subtituting espresso for the water, and adding a bit of Kahlua and crushed chocolate covered coffee beans for a mocha flavor. Yum