Recipe courtesy of Alice Medrich

Frozen Mocha

Dutch process cocoa is the secret to rich chocolate flavor in this recipe, which may be frozen and scooped like ice cream or enjoyed as a frosty spoon drink. Although it takes just minutes to make, start the recipe one or two days in advance to allow for freezing time.
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  • Level: Easy
  • Total: 12 hr 20 min
  • Prep: 20 min
  • Cook: 12 hr
  • Yield: 6 servings
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Ingredients

1/2 cup (unsifted) unsweetened Dutch Process Cocoa

3/4 cup sugar

3/4 cup plus 1/4 cup water

4 teaspoons instant espresso powder or freeze dried instant coffee

2 cups low fat (2 percent) milk

Directions

  1. Combine cocoa and sugar in a medium saucepan. Whisk in 3/4 cup of the water, a little at a time. Bring the mixture to a simmer. Simmer for 2 minutes, stirring constantly. Remove from heat and stir espresso powder and milk. Strain into a shallow pan. Freeze several hours until hard.
  2. Break the frozen mixture up with a fork and place the chunks in the bowl of a food processor. Add the remaining 1/4 cup of water and process until no lumps remain and the mixture is thick and slushy and lightened in color. Serve at once in goblets to be eaten with a spoon, or refreeze overnight and scoop like sherbet to serve.