Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

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.

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Credit: Annabelle Breakey; Randy Mon

Recipe Summary

Makes 2 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

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

Nutrition Facts

219 calories; calories from fat 11%; protein 5.9g; fat 2.6g; saturated fat 1.6g; carbohydrates 49g; fiber 2.9g; sodium 63mg; cholesterol 4.9mg.