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Chocolate Ice Milk Sundaes

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“From February 2007 Prevention. Here's a great way to satisfy a serious chocolate craving without lots of fat or calories. Next time I'll double the recipe! The sauce is a great way to use up leftover coffee, too. Original directions suggest freezing mixture in an 8x8 pan until nearly frozen, then whirring through a food processor. I used my Cuisinart ice cream maker with great results. Superfine sugar is located on the baking aisle, in my neck of the woods it's made by Imperial and comes in a small pourable canister that also says "quick-dissolving."”
READY IN:
2hrs 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • Ice Milk
  • 34 cup superfine sugar
  • 13 cup unsweetened cocoa powder
  • 2 cups cold 1% low-fat milk
  • 12 teaspoon vanilla
  • Sauce
  • 23 cup superfine sugar
  • 13 cup unsweetened cocoa powder
  • 34 cup strong brewed coffee or 34 cup espresso
  • 1 teaspoon vanilla

Directions

  1. Ice milk: In a large bowl, whisk together sugar and cocoa. Slowly whisk in milk and vanilla until dry ingredients are dissolved and no lumps remain. Freeze in ice cream maker according to manufacturer's directions. Pour into a resealable container. Freeze 2 to 3 hours or until very firm.
  2. Sauce: In a small saucepan, combine sugar and cocoa. Stir in coffee. Bring to a boil over medium heat, stirring. Reduce heat to low and cook 8 minutes or until slightly thickened. Let cool slightly and stir in vanilla. Serve over scoops of ice milk.

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