Instructions. Place a large, deep loaf pan or deep pan in the freezer. In a blender or food processor, add your coconut milk and blend until smooth and creamy. Add your protein powder and granulated sweetener or dates and blend until a thick and creamy texture remains. Transfer workout protein ice cream to the loaf pan. Directions. Pour coffee into an ice cube tray; freeze until coffee ice cubes form, 1 to 2 hours. Combine coffee ice cubes, soy milk, chocolate syrup, peanut butter, vanilla extract, and no-calorie sweetener in a blender. Cover and blend until frothy. I Made It.
Instructions. Add the milk, heavy cream, hot chocolate powder mix, chocolate syrup, and powdered sugar to a blender with ice and pulse until smooth. Add additional ice as needed to reach desired thickness. Pour into glasses and top with whipped cream, chocolate syrup, and sprinkles. Serve with a straw.

Put 2 glasses in the freezer for at least 10 minutes to thoroughly chill them. Place Swiss Miss hot chocolate, ice, and whole milk in a blender. Blend until fully mixed and smooth. Drizzle chocolate syrup into the 2 chilled glasses. Pour the frozen hot chocolate into the glasses.

When using an ice cream maker, the mixture will be soft set after freezing according to the manufacturer’s directions. For harder ice cream, transfer to another container and freeze for several hours. Again, if you think to freeze the container, the mixture will not become soupy around the edges when transferred.
Start by chilling a shallow container or a loaf pan in the freezer while you mix the ice cream ingredients. Pour the ice cream mixture into the prepared pan and freeze for 3-4 hours. Stir the ice cream every 30 minutes for the first 2 hours to help add air. This will help create a creamy, smooth texture. . 203 270 270 282 433 469 262 210

chocolate ice blended recipe