Iced chocolate

Name: Iced chocolate
Total time: 4 h
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 5 dl milk; 100 g dark chocolate; 50 g sugar; 1 tbsp cocoa powder; 2 dl whipping cream (for serving); 1 tsp vanilla extract or vanilla sugar

Time: 4 hours4 servingsapprox. 280 kcal / serving (estimated)approx. 6 g protein / serving

Iced chocolate is one of the favourite summer coolers: creamy, chocolatey, cold. Old recipes made it only from milk and chocolate; today we enrich it with cocoa and vanilla. Without an ice cream machine it can be frozen smooth by stirring with a fork.

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Method

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Heat the milk with the sugar and cocoa in a saucepan over low heat, whisking so the cocoa does not clump.
Off the heat, add the chopped chocolate and stir smooth. Stir in the vanilla. Chill completely.
Pour the cooled chocolate milk into an ice cream machine and churn according to its instructions. Without a machine: pour into a shallow container, put it in the freezer and stir with a fork every hour for the first 3 hours so ice crystals do not form.
Just before serving, whip the cream to stiff peaks (you can sweeten it with about 2 tbsp icing sugar).
Scoop the iced chocolate into chilled glasses, pipe whipped cream on top, and sprinkle with chocolate shavings or cocoa powder.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Use good dark chocolate, at least 55%, because the flavour comes from the chocolate.
Take the ice cream out of the freezer 10 minutes before serving so it is scoopable.
You can also serve with coconut cream to make it dairy-free.
Chill the glasses in advance so it melts more slowly.

Frequently asked questions

How long can it be stored?

In the freezer 2 weeks, covered. Longer storage hardens it; then take it out 15 minutes before serving.

Can I use lactose-free milk?

Yes, lactose-free milk and cream work the same; check that the chocolate is lactose-free too.

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