by Sarah Steimer
- 2 cups milk
- 2 ounces semi-sweet chocolate
- pinch nutmeg
- heavy whipping cream
- pinch sugar
- 1 teaspoon vanilla extract
Combine whipping cream and sugar. Beat with an electric mixer until you reach a whipped cream consistency. Add vanilla and combine. Place in the freezer.
In a small sauce pan over low heat, melt the chocolate and combine with nutmeg. Add milk and bring to a boil, stirring constantly. Let cool. Pour into an ice cube tray and freeze.
Place the frozen hot chocolate into a blender and pulse, slowly adding a little additional milk, along with two regular ice cubes and a dollop of the frozen whipped cream. Pulse until smooth.
Serve with summer fruit and a spoonful of the whipped cream on top.
Makes two cups.
Recipe: Sarah Steimer
Photo: Sarah Steimer
*Throughout June, “Freeze These” will feature our favorite frozen dessert recipes — all of which can be found here.