Chocolate Sherbet
Photography: Annabelle Breakey; Randy Mon; 
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.
| Servings:Makes 2 servings | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 1/4 cup sifted unsweetened cocoa powder
- 6 tablespoons sugar
- 1 cup low-fat milk
- fiber:2.9 g
- carbohydrate:49 g
- protein:5.9 g
- calories:219
- sodium:63 mg
- saturated fat:1.6 g
- fat:2.6 g
- calories from fat:11 %
- cholesterol:4.9 mg
directions
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.
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.
3. Transfer mixture to a freezer-safe container, cover, and freeze until hard, about 30 minutes.
Note: Nutrition analysis is per 3/4-cup serving.
