You don't have to wait for the snow to fall to enjoy the rich taste of hot chocolate, thanks to this frosty version. It's a great summertime treat, but good any time of the year.—Mary Tallman, Arbor Vitae, Wisconsin
Featured In: 30 Recipes to Make with Fresh Raspberries
- 1-1/2 cups warm water
- 4 envelopes (1 ounce each) instant hot cocoa mix
- 2 cups vanilla ice cream
- 1-1/2 cups half-and-half cream
- In a blender, combine water and cocoa mix; cover and process until dissolved. Add ice cream and cream; cover and process for 30 seconds or until smooth. Pour into chilled mugs. Yield: 4 servings.
Originally published as Chilled Cocoa in The Taste of Home Cookbook 2007
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