Rich, chocolatey, frosty, dreamy, homemade frozen hot chocolate…
It seems every time I mention my love for New York City, someone will ask, “Have you been to Serendipity? Have you had their frozen hot chocolate? It’s life-changing!”
What’s a healthy-eating vegan, who’s never been to Serendipity, to do?
Make my own frozen hot chocolate, of course!
For a healthy topping, be sure to try this with my Healthy Reddi-Wip Cream on top!
Frozen Hot Chocolate
(Makes 1 really big serving)
- 1 cup milk of choice – use at least 1/3 cup as lite or full-fat canned coconut milk if you want a truly-rich treat
- 2 tbsp cocoa powder
- scant 1/16th tsp salt – important
- 2 tbsp pure maple syrup, sugar, etc. OR pinch pure stevia
- Optional for an even richer flavor, add a little melted chocolate (Serendipity’s recipe calls for this)
Combine ingredients and whisk together on the stove. Or microwave 30 seconds, stir, then microwave another 30 seconds. Let cool, then pour into an ice-cube tray. If you don’t have one, pour into three or four small containers. (Or pour it all into one container, but be sure to thaw before doing the next step so your blender can handle the one big block of frozen-ness.) Freeze. Once frozen, pop the mixture into a blender and blend! I used my Vitamix. Do not add ice, which would dilute the flavor. Ideas for Variations: Add almond or mint extract, blend in some banana, spike with rum, or even add peanut butter!
Frozen Hot Chocolate Nutrition Facts:
(For the entire thing)
- Calories: 80
- fat grams: 4.5
- Protein grams: 3
- Sugar grams: 0 (if using stevia)
I first made this using only almond milk. I liked it… but my taste-tester friends—some of whom have tasted the real thing from Serendipity—said it was more like frozen ice milk than hot chocolate. I agreed; the recipe was missing that rich, hot-chocolate flavor. Nothin’ a little fat couldn’t fix! So if you can spare the calories in your diet, try using at least 1/3 cup of full-fat coconut milk. It will still be much healthier than the Serendipity version (220 calories to their 850. I’m not sure what their serving size is… but my recipe makes a pretty big serving! And it has no cholesterol and can be sugar-free.)
…. could I just put it in an ice cream maker? or would that not work. my blender is a failboat and just decoration at this point.
I live in Canada, and our Second Cup coffee shop has something like this, but no vegan or healthy. So I’ve been looking for a recipe just like this instead! Can’t wait to try it with and without mint!!
OMG! That sounds amazing to add the brownie!!
I love chocolate it is my favorite in the world! Katie you are so beautiful and healthy, I am so sad I don’t know you.
Love this! I added a banana to the second batch and it gave it a little bit thicker texture. And who doesn’t love chocolate and banana?
well, i dont know. lately ive been feeling really sad and i need to see a doctor. I took my camelion to the veteranarian and he died. I mean, the vet not the chamelion. So, this food has been my only comfort. I may be 560 pounds now, but im happy!
Hi, Katie! I am in LOVE with your recipes. Thank you for making healthy living not totally torturous haha! I’m planning on making this right now, but I wanted to ask: Is the coconut milk necessary for the actual flavour of the milkshake or is it just used as a healthy alternative to normal cow’s milk? Can I use normal milk instead? Thanks!
I so need this like 3 hrs ago. I don’t have coconut milk on hand. I have almond milk, organic fat free milk, evaporated milk, fat free cream cheese and coconut oil. Can I make this work. If not canned coconut milk? And what do you do with the rest. I guess make tons of this and freeze until ready right?
I read your post about 404 errors and this is the page you posted there. It seems as tho I see the page fine.
This looks delicious! Can’t wait to try it 🙂