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Chocolate Ice Milk

 


Chocolate Ice Milk

Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg. 329.

A few years ago, I made Milk Chocolate Ice Milk. This is Chocolate Ice Milk, much richer with a strong coffee flavor. After trying it, I think that the 2 tablespoons of espresso powder is too much, and I wonder if she may have meant "2 teaspoons".  Whatever, I recommend decreasing this amount unless you like the flavor.

The last time I ordered cocoa, I tried a new one - King Arthur Black Cocoa. It is very intense and indeed very black. 

Due to the strong flavor, I tried this with some vanilla ice cream and enjoyed it more. 

This is easier and faster to make than the Milk Chocolate Ice Milk, which involving cooking for 30 minutes. Still, it is a dessert to plan in advance due to the chilling period before and after freezing it in the ice-cream maker.

Makes 1.5 Quarts

1 1/2 cups granulated sugar
2/3 cup plus 4 tablespoons unsweetened cocoa powder (preferably Dutch-process)
pinch of salt
2 tablespoons instant espresso or coffee powder *(I recommend halving this!)
1 quart (4 cups) cold milk

Place the sugar, cocoa, salt and espresso (or coffee powder) in a blender or food processor. 







Add 1 to 2 cups of the milk (reserving the remaining milk) and blend until the sugar and cocoa are dissolved. Then mix in the remaining milk.



Cover and refrigerate for several hours or overnight.

Freeze in an ice-cream churn according to the manufacturer's directions. Cover and freeze for several hours before serving.


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Comments

Laurel said…
Looks yummy! Couple of questions for you:

1) how is the texture of ice milk vs ice cream? It is very (too?) icy? Or do you prefer the ice milk?
2) how was the black cocoa? Would you make it again with that or switch (to natural or would you pick ‘dutched’ version?
3) curious what other baking/ dessert ideas you might consider using g the black cocoa for?

October 3, 2025 at 6:08 AM
Anonymous said…
The ice milk is grittier than ice cream, not as smooth. The black cocoa is “ultra processed Dutch”. I like it but the color is unusual and really makes a mess if you are not careful. I think the flavor is richer. I do think I prefer the regular Dutch process cocoa, mainly for the color.
October 3, 2025 at 8:24 AM
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