Frozen Hot Chocolate

There’s a chill in the air. You know what that means for evening athletic events? Hot chocolate.

This recipe for frozen hot chocolate, from Chocolate-Covered Katie, is great for folks like me, who love the richness of hot chocolate, but aren’t a fan of the traditional, piping hot drink.

Unless it’s really, really cold. We’re talking c-c-c-c-c-c-c-c-c-cold!

If I’m going to drink chocolate, I want it to be more like an ice cream treat. Behold the perfect compromise.

CCK’s Fro-Co

(Frozen hot chocolate)
Makes 1 reeeaally big serving


  • 1 cup milk of choice (at least 1/3 cup as lite or full-fat canned coconut milk if you want a truly-rich treat)
  • 2 T cocoa powder
  • scant dash of salt (do not omit)
  • 1/2 t stevia or 1 T agave or maple syrup
  • Optional: for an even richer flavor, try adding a little melted chocolate


-Whisk all ingredients together on the stove. Alternatively, you can microwave the mix for 30 seconds; stir, then microwave another 30 seconds.

-Let cool completely.

-Pour into an ice-cube tray. If you don’t have one, pour into as many small containers as you can find. Freeze.

-Once frozen, pop the mixture into a blender and place on the frappe option, if you have one. Important: Do not add ice, lest you dilute the flavor (a lot!).

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Canta-nana Chiller

Those that know me know I’m not a big drinker. I like the idea of happy hour because, in theory, it’s a time to kick back, unwind, and connect with a good group of friends. There’s no greater form of social engagement than sharing a meal or a drink.

But because I almost never drink, I often feel like I miss out on this “sharing,” if you will, and the delicious frozen drinks that come with it.

That’s why I love making this Canta-nana Chiller for my nearest and dearest. It’s very similar to my watermelon-banana frosty, but it’s more of a subtle sweet.

Of course, this recipe only makes one, but I hope you end up doubling or tripling or quadrupling to share with others.


1 cup cantaloupe, cubed or balled

1/2 banana, frozen and sliced

splash of vanilla

twist of lemon

optional: stevia or organic maple syrup

optional: rum, gin, or other spirit of choice


Simply blend the frozen fruit for a few minutes, then add in remaining ingredients. If you have a frappe option, I recommend using that.

Peachy Good Instant Ice Cream


I’ve featured a lot of ice cream recipes that require an ice cream maker for best results. (And if you’ve ever heard me talk about my ice cream maker, you know I consider it the best purchase of the past summer.)

But for those that don’t have an ice cream maker, don’t fret. You can still have icy sweet treats. I recommend this one. It’s easy to make, and even easier to devour.


1 fresh peach, chopped into small pieces

1-3 T organic vanilla yogurt

pinch of stevia and the tiniest pinch of salt

splash of vanilla


-Freeze  the chopped peach bits for 1-2 hours. You can also freeze the yogurt if you like (for a thicker consistency).

-Once fully frozen, transfer all ingredients to blender and blend only enough to reach a thick consistency. Return to freezer for 15-20 minutes to firm.

So easy, right? And could the ingredients be any better for you? Well, probably if you completely eliminated the stevia and salt, but a little won’t hurt.


Watermelon Ice Cream

Happy National Watermelon Day!

I love frivolous holidays, and I could probably eat a whole watermelon (by myself, and quickly) if you weren’t watching me.

That’s why I love this watermelon ice cream recipe from Eating Well. So simple to make.

Notice the cute little dots? Don’t they look like seeds?

I tossed a few blueberries into the blender just for the effect.


1-1 1/2 cups watermelon (frozen if you don’t have an ice cream maker.

4 T vanilla yogurt or non-dairy milk (or a combination of both; yogurt will make for a creamier texture thought)

1 t stevia or other sweetener

1 T freshly-squeezed lime juice

dash of vanilla

the scantest pinch of salt

Optional: blueberries for effect


-Combine all ingredients in a blender until liquefied. Transfer to ice cream maker and prepare as directed.

-Alternatively, if you don’t have an ice cream maker, simply freeze the watermelon in small chunks beforehand. Blend until you reach a consistence you like (too thin and you’ll have a frosty drink instead (like my watermelon-banana frosty).