Frozen Hot Cocoa
Source: The Best ice Cream Maker Cookbook Ever
Author: Peggy Fallon
Type: Lacto-Vegetarian
Total Time: 30 minutes

This is from the section entitled "On the lighter side" since it uses half-and-half instead of heavy cream (or cream and eggs as with the frozen custards). It's still probably not a weight-loss menu treat, BUT I think it's much tastier on the tongue than some of the other ice creams and frozen custards. It has a favor similar to Dairy Queen chocolate soft-serve (my humble opinion). It is made with dairy, but it does remind me a little of the chocolate soy-milks, so who knows--maybe we could give it a soy substitute a try (like the higher fat Silk soy "creamer")!

1/2 cup unsweetened cocoa powder, preferably Dutch-process
3 cups half-and-half (or light cream)
3/4 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract

  1. In a non-reactive medium saucepan, combine the cocoa powder, sugar, and salt. Add 1/2 cup of the half-and-half and whisk until smooth. Whisk in the remaining 2-1/2 cups of half-and-half.

  2. Cook over medium-low heat, stirring occasionally, until the sugar dissolves and the mixtures is smooth, about 5 minutes. Remove from heat and let cool. Stir in the vanilla extract. Cover and refrigerate until VERY cold, at least 3 hours or as long as 3 days.

  3. Stir the mixture WELL to blend and pour into the canister of an ice cream maker. Freeze/operate according to the manufacturer's recommendations. Eat at once or transfer to covered container and freeze up to 4 hours (we frozen and ate over several days with no change in flavor and just a slight difference in texture since it loses that soft-serve quality).

Available at
The Best Ice Cream Maker Cookbook Ever
by Peggy Fallon
ISBN: 0060187654

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