Best 19 Iced Chocolate Recipes

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Indulge in the ultimate chocolate experience with our carefully curated selection of iced chocolate recipes. From rich and decadent to light and refreshing, our recipes cater to every taste preference. Whether you prefer a classic iced chocolate with a hint of sweetness or a more adventurous concoction with unexpected flavor combinations, our guide has something for every iced chocolate enthusiast. Dive into the world of iced chocolate and discover the perfect recipe to tantalize your taste buds and cool you down on a hot summer day.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE-Y ICED MOCHA



Chocolate-y Iced Mocha image

My favorite morning drink that isn't a diet disaster.

Provided by Linda T

Categories     Drinks Recipes     Coffee Drinks Recipes     Mocha Recipes

Time 6m

Yield 1

Number Of Ingredients 5

1 ¼ cups cold coffee, divided
1 envelope low-calorie hot cocoa mix
ice cubes, or as needed
½ cup unsweetened almond milk
2 tablespoons sugar-free chocolate syrup, or more to taste

Steps:

  • Heat 1/4 cup coffee in microwave in a mug until warmed, about 30 seconds. Stir cocoa mix into the coffee until dissolved.
  • Fill a large glass with ice cubes. Pour 1 cup cold coffee and almond milk over the ice cubes; stir the cocoa mixture and chocolate syrup into the coffee and almond milk.

Nutrition Facts : Calories 104.7 calories, Carbohydrate 16.7 g, Cholesterol 2.9 mg, Fat 1.8 g, Fiber 1.3 g, Protein 5.2 g, SaturatedFat 0.2 g, Sodium 255.3 mg, Sugar 10.4 g

CHOCOLATE ICED COFFEE



Chocolate Iced Coffee image

A treat from Southern Living........yum! For Zaar World Tour purposes, please classify as MidAtlantic for the Hershey syrup. Thanks!

Provided by LoriInIndiana

Categories     Beverages

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 6

3 1/2 cups water
1 cup ground coffee
2 tablespoons sugar
3/4 teaspoon ground cinnamon
2 cups half-and-half
1/2 cup chocolate syrup

Steps:

  • Bring water and coffee to a boil in a saucepan.
  • Remove from heat and let stand 10 minutes.
  • Pour mixture through a fine wire-mesh strainer into a bowl, discarding coffee grounds.
  • Stir sugar and cinnamon into coffee until sugar dissolves.
  • Let cool.
  • Stir in half and half and chocolate syrup.
  • Chill 2 hours.
  • Serve over ice.
  • Note: To keep coffee from diluting, freeze cubes of half and half and coffee to use in place of ice.

Nutrition Facts : Calories 157.9, Fat 8.7, SaturatedFat 5.1, Cholesterol 22.8, Sodium 92.7, Carbohydrate 17.9, Fiber 0.7, Sugar 9.6, Protein 2.7

CHOCOLATE PEANUT BUTTER ICED COFFEE



Chocolate Peanut Butter Iced Coffee image

Super easy iced coffee that can be made with items you most likely have.

Provided by Yoly

Categories     Drinks Recipes     Coffee Drinks Recipes

Time 1h5m

Yield 1

Number Of Ingredients 6

1 cup brewed coffee
½ cup soy milk
2 tablespoons chocolate syrup
1 tablespoon peanut butter
1 teaspoon vanilla extract
1 packet granular no-calorie sucralose sweetener (such as Splenda®)

Steps:

  • Pour coffee into an ice cube tray; freeze until coffee ice cubes form, 1 to 2 hours.
  • Combine coffee ice cubes, soy milk, chocolate syrup, peanut butter, vanilla extract, and no-calorie sweetener in a blender. Cover and blend until frothy.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 36.7 g, Fat 10.8 g, Fiber 2.7 g, Protein 9.1 g, SaturatedFat 2.2 g, Sodium 168.8 mg, Sugar 26.4 g

WHIPPED ICED HOT CHOCOLATE COFFEE



Whipped Iced Hot Chocolate Coffee image

Made with all of the flavors of hot chocolate, this iced coffee drink is sure to cool you down.

Provided by Yoly

Categories     Drinks Recipes     Coffee Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 5

ice
1 cup cold brew coffee
1 (1 gram) packet stevia sweetener
5 tablespoons heavy whipping cream
1 (.55 ounce) package instant hot cocoa mix (such as Swiss Miss®)

Steps:

  • Fill a tall glass with ice and pour cold brew coffee on top. Stir in sweetener and set aside.
  • Combine cream and hot chocolate mix in a tall bowl and mix with an electric mixer until well combined. Pour whipped hot chocolate mix over the iced coffee.

Nutrition Facts : Calories 321.3 calories, Carbohydrate 15.9 g, Cholesterol 101.9 mg, Fat 28.2 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 17.5 g, Sodium 110.6 mg, Sugar 10.2 g

SKINNY WHITE CHOCOLATE COCONUT ICED COFFEE



Skinny White Chocolate Coconut Iced Coffee image

All the decadent flavors of white chocolate and coconut in a low-calorie iced coffee.

Provided by Yoly

Categories     Drinks Recipes     Coffee Drinks Recipes

Time 2h5m

Yield 1

Number Of Ingredients 5

1 cup cold coffee
¾ cup coconut milk beverage (such as Silk®)
1 tablespoon sugar-free white chocolate-flavored syrup (such as Torani®)
1 tablespoon sugar-free coconut-flavored syrup (such as Torani®)
1 packet stevia sugar substitute (such as Truvia®)

Steps:

  • Pour coffee in ice cube tray(s); place in freezer until frozen solid, 2 to 4 hours.
  • Combine coffee cubes, coconut milk, white chocolate syrup, coconut syrup, and sugar substitute in a blender; blend until icy and frothy.

Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.2 g, Fat 3.8 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 36 mg

CHOCOLATE-ALMOND ICED COFFEE



Chocolate-Almond Iced Coffee image

Categories     Coffee     Non-Alcoholic     Chocolate     Almond     Chill     Bon Appétit     Drink

Yield Serves 6

Number Of Ingredients 5

1 to 1 1/2 cups freshly ground chocolate-almond coffee beans
6 cups water
1/2 cup sugar
1 cup half and half
Ice cubes

Steps:

  • Fill coffee filter or basket of coffeemaker with half of ground coffee beans. Add 3 cups water to coffeemaker and brew coffee. Pour coffee into heatproof pitcher. Repeat with remaining ground coffee and water. Add 1/2 cup sugar and stir to dissolve. Mix in 1 cup half and half. Cover and refrigerate until cold, at least 2 hours and up to 6 hours.
  • Fill glasses with ice. Pour coffee mixture over and serve.

ICED CHOCOLATE WAFFLE COOKIES



Iced Chocolate Waffle Cookies image

These chocolate-cinnamon waffle cookies were made in a waffle iron, then dusted with confectioners' sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 12

3 ounces unsweetened chocolate, chopped
9 ounces (2 1/4 sticks) unsalted butter
4 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1 1/2 cups all-purpose flour
Vegetable-oil cooking spray
1/4 cup confectioners' sugar, plus more for dusting
4 1/2 teaspoons milk

Steps:

  • Melt chocolate and 2 sticks butter in a small saucepan over medium-high heat, stirring. Let cool slightly.
  • Put eggs, vanilla, and granulated sugar in the bowl of an electric mixer fitted with the paddle. Mix on medium speed until pale, 4 to 5 minutes. Mix in chocolate mixture, salt, cinnamon, 1/2 cup cocoa, and the flour.
  • Heat a waffle iron until hot. Lightly coat grids with cooking spray. Spoon batter onto center of each waffle-iron square (rounds should be about 1 1/2 inches). Close cover; cook until set, about 1 1/2 minutes. Remove cookies with a fork; let cool, bottom sides up, on a wire rack. Repeat (coat grids with cooking spray each time).
  • Melt remaining 2 tablespoons butter in a small saucepan. Add confectioners' sugar and the remaining 2 tablespoons cocoa; stir until smooth. Stir in milk.
  • Gently dip surface of cookies in icing so waffle lines (not gaps) are coated. Let icing set, about 10 minutes. Using a fine sieve, dust with confectioners' sugar.

ICED WHITE CHOCOLATE COFFEE



Iced White Chocolate Coffee image

This lovely chilled drink is decadent. It is so delicious, rich and creamy. The Ghirardelli chocolate and Godiva liqueur, take this drink to a new level. Enjoy.

Provided by Baby Kato

Categories     Beverages

Time 20m

Yield 1 serving(s)

Number Of Ingredients 7

8 ounces brewed coffee, cold, strong, fresh brewed French-roast
2 tablespoons white hot cocoa mix (Ghirardelli's)
1 1/2 ounces white chocolate liqueur (Godiva) (optional)
2 scoops French vanilla ice cream, large
2 -4 ice cubes
1 teaspoon instant coffee granules (garnish)
2 teaspoons white chocolate, flaked (garnish)

Steps:

  • Combine all the ingredients in a blender and blend until smooth.
  • Pour into a tall chilled glass and sprinkle the instant coffee over the coffee mixture and finish it off with the white chocolate flakes and serve immediately.

Nutrition Facts : Calories 575.5, Fat 37, SaturatedFat 23.5, Cholesterol 198.4, Sodium 143.1, Carbohydrate 52.3, Sugar 48.4, Protein 8.3

ICED CHOCOLATE TRUFFLE COOKIES



Iced Chocolate Truffle Cookies image

Indulge in rich chocolate cookies reminiscent of fine truffle candies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 24

Number Of Ingredients 17

6 ounces unsweetened baking chocolate, cut up
2 tablespoons butter or margarine
1/3 cup half-and-half
1/2 cup powdered sugar
1/2 cup butter or margarine, softened
3/4 cup powdered sugar
1 tablespoon vanilla
1 ounce unsweetened baking chocolate, melted and cooled
1 1/2 cups Gold Medal™ all-purpose flour
1/8 teaspoon salt
1 cup powdered sugar
About 1 1/2 tablespoons milk
1 cup powdered sugar
About 2 tablespoons milk
1 teaspoon vanilla
1 ounce unsweetened baking chocolate, melted and cooled
Additional powdered sugar

Steps:

  • In heavy 2-quart saucepan, melt 6 ounces chocolate over low heat, stirring frequently; remove from heat. Stir in 2 tablespoons butter, the half-and-half and 1/2 cup powdered sugar; cool.
  • Shape mixture into 1-inch balls. Place on ungreased cookie sheet; freeze uncovered about 30 minutes or until set.
  • Heat oven to 350°F. In medium bowl, beat 1/2 cup butter, 3/4 cup powdered sugar, 1 tablespoon vanilla and 1 ounce melted chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk.)
  • Mold portions of dough around frozen chocolate balls to form 1 1/2-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 12 to 15 minutes or until set. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • In small bowl, mix all White Icing ingredients until smooth. In another small bowl, mix all Chocolate Icing ingredients until smooth.
  • Spoon White Icing over tops of half of the cookies and Chocolate Icing over tops of remaining cookies; let icing spread over cookies. Stir enough additional powdered sugar into remaining icing until stiff enough to pipe. Place each in decorating bag or resealable plastic bag with small corner snipped off; pipe chocolate icing on white-iced cookies in polka-dot design. Pipe white icing on chocolate-iced cookies.

Nutrition Facts : Calories 190, Carbohydrate 23 g, Cholesterol 15 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 50 mg

WHITE CHOCOLATE-ICED BLUEBERRY LOAF



White Chocolate-Iced Blueberry Loaf image

A swirl of melted white chocolate adds a pretty final flourish to this quick bread, filled with berries and pecans.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 12

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice, if desired
1 cup buttermilk*
1/4 cup butter or margarine, melted
2 eggs
1 1/2 cups fresh or frozen (do not thaw) blueberries
1/2 cup chopped pecans
1/4 cup white vanilla baking chips
3 tablespoons powdered sugar
1 to 2 tablespoons milk

Steps:

  • Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan. In large bowl, mix flour, sugar, baking powder, salt and allspice with spoon. Beat in buttermilk, butter and eggs until blended. Stir in blueberries and pecans. Spread batter in pan.
  • Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.
  • Run knife around edges of pan to loosen loaf. Remove loaf from pan; place on wire rack. Cool completely, about 1 hour 30 minutes.
  • In small microwavable bowl, microwave vanilla baking chips on High 30 seconds. Stir until melted; if necessary, microwave in additional 10-second increments until melted. Beat in powdered sugar and enough milk until smooth and desired drizzling consistency. Drizzle icing over loaf. Let stand until icing is set before storing.

Nutrition Facts : Calories 290, Carbohydrate 45 g, Cholesterol 45 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 280 mg, Sugar 23 g, TransFat 0 g

WHITE CHOCOLATE-ICED CRANBERRY BREAD



White Chocolate-Iced Cranberry Bread image

With oranges and cranberries, this quick bread already hits high notes, but the special chocolate icing lifts it even higher.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h30m

Yield 12

Number Of Ingredients 14

2 1/4 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coarsely chopped sweetened dried cranberries
3/4 cup half-and-half
2 teaspoons grated orange peel
2 eggs
1/2 cup butter or margarine, melted
1/4 cup orange juice
1 oz. white chocolate baking bar, chopped
1 to 2 tablespoons half-and-half
1/2 cup powdered sugar

Steps:

  • Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan. In large bowl, combine flour, sugar, baking powder, baking soda and salt; mix well. Stir in cranberries.
  • In small bowl, combine 3/4 cup half-and-half, orange peel and eggs; beat well. Add half-and-half mixture, melted butter and orange juice to flour mixture; stir just until dry ingredients are moistened. Pour batter into greased pan.
  • Bake at 350°F. for 50 to 60 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Run knife around edges of pan to loosen. Remove loaf from pan; place on wire rack. Cool 1 hour or until completely cooled.
  • In small microwave-safe bowl, combine baking bar and 1 tablespoon of the half-and-half. Microwave on HIGH for 30 seconds; stir until melted and smooth. If necessary, microwave an additional 10 to 20 seconds. With wire whisk, beat in powdered sugar until smooth. If necessary, add additional half-and-half, 1/2 teaspoon at a time, until of desired consistency. Spoon and spread icing over cooled loaf, allowing some to run down sides.

Nutrition Facts : Calories 285, Carbohydrate 42 g, Cholesterol 65 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Slice, Sodium 280 mg, Sugar 24 g

CHOCOLATE PROTEIN ICED COFFEE



Chocolate Protein Iced Coffee image

Made with coffee ice cubes, this smoothie is packed with protein from soy milk, spinach, and protein powder. The frozen banana adds creaminess.

Provided by Yoly

Categories     100+ Breakfast and Brunch Recipes     Drinks

Time 5m

Yield 1

Number Of Ingredients 5

1 cup soy milk
1 cup coffee ice cubes
1 cup fresh spinach
½ frozen banana
1 scoop chocolate protein powder

Steps:

  • Place soy milk, coffee ice cubes, spinach, banana and protein powder in a blender cup and blend until smooth.

Nutrition Facts : Calories 301.6 calories, Carbohydrate 37.7 g, Fat 5.6 g, Fiber 5 g, Protein 25.5 g, SaturatedFat 0.8 g, Sodium 335.8 mg, Sugar 17 g

SPICED ICED HOT CHOCOLATE



Spiced Iced Hot Chocolate image

Provided by Food Network

Categories     beverage

Time 1h10m

Yield 4 servings

Number Of Ingredients 20

6 egg yolks
8 ounces confectioners' sugar
6 ounces butter
3 ounces dark chocolate
2 ounces honey
1 ounce brandy
1/2 ounce espresso
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 ounces cocoa powder
1 cup heavy cream
500 milliliters (2 cups 2 tablespoons) heavy cream
500 grams (17 2/3 ounces) granulated sugar
3 vanilla beans, split and seeded
4 whole eggs
10 sheets gelatin
250 grams (8 3/4 ounces) raspberry puree
250 grams (8 3/4 ounces) sugar
200 grams dried cranberries, chopped

Steps:

  • For the chocolate: In an electric stand mixer fitted with the whisk attachment, whisk the yolks and confectioners' sugar until doubled in volume. Using a double boiler, melt the butter and chocolate. In a mixing bowl combine the honey, brandy, espresso, allspice, cinnamon and nutmeg. Add the honey mixture to the chocolate mixture and cook until liquid, 2 to 3 minutes. Add the yolks to the chocolate mixture and whisk until slightly thickened. Remove from the heat, then cool in the refrigerator for 20 minutes.
  • In an electric stand mixer fitted with the whisk attachment, whisk the cocoa and cream to soft peaks. Fold the cooled chocolate mixture into the whipped cream.
  • For the sauce: In a saucepot, heat the cream, 250 grams (8 3/4 ounces) of the sugar and the vanilla seeds. Cook until the milk scalds. Whisk the remaining 250 grams (8 3/4 ounces) sugar and the eggs until light yellow. Temper the eggs with some of the hot cream and then add the yolk mixture to the pot. Cook until slightly thickened.
  • For the gelee: Bloom the gelatin in some cold water, about 5 minutes. In a saucepot, combine the raspberry puree, sugar, cranberries and 200 milliliters (3/4 cup) water. Bring to a boil and cook until the sugar dissolves. Remove from the heat and add in the bloomed gelatin.
  • Divide the gelee among four 10-ounce mugs, then top with the chocolate marquis and finish with vanilla cream sauce.

WHITE CHOCOLATE-ICED BLUEBERRY LOAF



White Chocolate-Iced Blueberry Loaf image

Here is another easy and yummy recipe. It can be made with frozen blueberries but it is better with fresh as the color does not bleed into the batter. I make this in the summertime when the blueberries are in season.

Provided by queenbeatrice

Categories     Dessert

Time 1h30m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon allspice
1 cup buttermilk
1/4 cup butter, melted
2 eggs
1 1/2 cups blueberries, if frozen, do not thaw
1/2 cup pecans, chopped
1/4 cup white chocolate chips
3 tablespoons powdered sugar
1 -2 tablespoon milk

Steps:

  • Heat oven to 350 degrees Fahrenheit.
  • Grease bottom only of 9X5-inch loaf pan.
  • In large bowl, mix flour, sugar, baking powder, salt and allspice with spoon. Beat in buttermilk, butter and eggs until blended. Stir in blueberries and pecans. Spread batter in pan.
  • Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.
  • Cool in pan on wire rack 10 minutes.
  • Run knife round edges of pan to loosen loaf.
  • Remove loaf from pan; place on wire rack.
  • Cool completely, about 1 ½ hours.
  • In small microwavable bowl, microwave white chocolate chips on high 30 seconds. Stir until melted; if necessary microwave in additional 10 second increments until melted.
  • Beat in powdered sugar and enough milk until smooth and desired drizzling consistency.
  • Drizzle icing over loaf. Let stand until icing is set before storing.

WHITE CHOCOLATE - ICED BLUEBERRY LOAF



White Chocolate - Iced Blueberry Loaf image

I have had the recipe for so long, I have know idea where it came from but can you say AMAZING?! The sweetness of the icing and blueberries are perfectly paired up with the crunch on the pecans. It is the one bread that I know I should always make two loafs as one just doesn't last long! Its great for a sweet breakfast or an...

Provided by Brenda Andrews

Categories     Other Breakfast

Time 1h30m

Number Of Ingredients 14

LOAF:
2 1/2 c all purpose flour
1 c granulated sugar
3 tsp baking powder
1/2 tsp salt
1 c buttermilk
1/4 c butter, melted
2 large eggs
1 1/2 c fresh or frozen blueberries ( do not thaw)
1/2 c chopped pecans
ICING:
1/4 c white vanilla baking chips
3 Tbsp powdered sugar
1 - 2 Tbsp milk

Steps:

  • 1. Heat oven to 350 degrees. Grease bottom only of 9 x 5-inch loaf pan.
  • 2. In large bowl, mix flour, sugar, baking powder and salt with a spoon.
  • 3. Beat in buttermilk, butter and eggs until blended. Gently stir in blueberries and pecans. Spread batter in pan.
  • 4. Bake for 1 hour 15 minutes to 1 hour 20 minutes or until toothpick is inserted in center comes out clean. Cool on rack for 10 minutes.
  • 5. After cooling for 10 minutes, run a knife around edges of pan to loosen loaf. Remove loaf from pan; place on wire rack. Cool completely, about 1 hour 30 minutes.
  • 6. A small microwaveable bowl, microwave the vanilla baking chips on High for 30 seconds. Stir until melted; if necessary, microwave in additional 10 second increments until melted. Beat in powdered sugar and enough milk until smooth and desired drizzling consistency.
  • 7. Drizzle over loaf. Let stand until icing is set before storing.

BRAZILIAN ICED CHOCOLATE



Brazilian Iced Chocolate image

This is excellent. I don't like the taste of coffee at all, but I could drink my weight in this stuff. It can be served as a dessert with ice cream on top instead of whipped cream if you prefer. The cook time is chill time.

Provided by Sherrybeth

Categories     Beverages

Time 31m

Yield 2 serving(s)

Number Of Ingredients 7

2 unsweetened chocolate squares (1 oz. each)
1/3 cup sugar
1 cup strong coffee
2 1/2 cups milk
1 1/2 cups Coca-Cola
crushed ice
whipped cream or ice cream

Steps:

  • Melt chocolate in top of double boiler over hot water.
  • Stir in sugar.
  • Gradually stir in hot coffee, mixing thoroughly.
  • Slowly add milk and continue cooking until all particles of chocolate are dissolved.
  • and mixture is smooth, about 10 minutes. Pour into jar, cover and chill.
  • When ready to serve, stir in chilled Coca-Cola.
  • Serve over crushed ice in tall glasses.
  • For a beverage, top with whipped cream.
  • For a dessert, add a scoop of ice cream.

MEXICAN SP(ICED) CHOCOLATE SORBET



Mexican Sp(Iced) Chocolate Sorbet image

A lot of people have ice cream makers collecting dust in their basement. Go ahead and get it out. You know you want to. Cook time is chill and freeze time.

Provided by Annacia

Categories     Frozen Desserts

Time 4h5m

Yield 1 batch

Number Of Ingredients 5

1 cup sugar (more if you like)
3/4 cup cocoa (Hershey's Dark is good)
2 cups water for low-fat sorbet (or milk (skim, 1% or 2%, your choice)
2 ounces dark chocolate (can double if you like) or 2 ounces semisweet chocolate, chopped (can double if you like)
1 pinch cayenne (or more, entirely optional but is a nice surprise in a frozen dish)

Steps:

  • Combine the sugar and cocoa in a saucepan to get rid of lumps. Stir in 2 cups of water or milk and put it over medium-high heat. (Feel free to make part of this coffee if you like ( *whistles innocently*)
  • Bring to a simmer and cook for 2 minutes. Take off heat and stir in the chocolate. Stir until it's melted.
  • Let the mixture cool, and then refrigerate until cold.
  • Pour into ice cream maker and freeze according to manufacturer's directions. The one I used was so easy: pour in, turn on, wait for magic to happen.
  • Store in freezer for extra firmness.

ICED CHOCOLATE



Iced Chocolate image

Delicious chocolate from the cookbook, "Baking without eggs" by Radha Soami Satang Beas. Thanks Roopchand uncle for sharing this book with me :)

Provided by Charishma_Ramchanda

Categories     Beverages

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

4 cups milk
5 teaspoons cocoa powder
5 teaspoons sugar
a little whipped cream
chipped ice

Steps:

  • Mix the cocoa powder to a smooth paste with some of the milk.
  • Place the rest of the milk on the stove in a pan.
  • Bring almost to a boil.
  • Add the cocoa paste and the sugar.
  • Stir till boiling point is reached.
  • Remove from heat.
  • Fill glasses up to 1/3rd with chipped ice.
  • Strain the cocoa onto this.
  • Add a heaped tsp. of whipped cream and serve immediately.

ICED MEXICAN CHOCOLATE EXPRESS



Iced Mexican Chocolate Express image

Provided by Food Network

Yield 1 glass

Number Of Ingredients 5

1 tablespoon Mexican chocolate
1 tablespoon chocolate syrup
1 1/2 cups double espresso or very strong coffee, hot
1/4 cup half and half
4 ice cubes

Steps:

  • Stir chocolate and chocolate syrup into hot coffee until melted.
  • Transfer to a blender, add half and half and ice cubes, and blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass.

Tips:

  • Choose the right chocolate. Opt for high-quality semisweet or bittersweet chocolate with a cocoa content of at least 60%. This will ensure a rich and decadent flavor.
  • Use cold milk or water. This will help to create a smooth and creamy iced chocolate.
  • Sweeten to taste. Add sugar, honey, or maple syrup to taste. You can also use flavored syrups, such as vanilla or chocolate, to add extra flavor.
  • Add some extras. Consider adding whipped cream, marshmallows, or chocolate chips to your iced chocolate for an extra special treat.
  • Make it a frozen treat. For a refreshing frozen treat, pour your iced chocolate into popsicle molds and freeze.

Conclusion:

Iced chocolate is a delicious and refreshing drink that can be enjoyed by people of all ages. With just a few simple ingredients, you can make a delicious iced chocolate at home. So next time you're craving a sweet treat, give iced chocolate a try!

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