Chocolate sherbet

Yield: 1 Servings

Measure Ingredient
¼ cup Sifted unsweetened cocoa
6 tablespoons Sugar
¼ cup Hot water
1 cup Low fat or \"lite\" milk at
\N \N \"room\" temperature

Combine the cocoa powder and sugar in a small saucepan and stir in a little bit of the hot water to form a smooth paste. Then stir in the remaining water and continue stirring and cooking over low heat until the sugar is dissolved and the mixture is warm. Remove from the heat and stir in the milk.

Pour into a shallow pan or ice cube tray and freeze until hard, for several hours or overnight. Break up the frozen mixture in a blender or food processor. Process with 2 Tbs of cold water until smooth and lightened in color. Scrape into a pan or bowl, cover tightly and freeze.

I've not played around with this recipe much, but I think it would be simple to make using a Donvier or other similar ice cream maker.

Add a little more cocoa for a stronger chocolate taste. That's always my favorite way to make this recipe.


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