Mexican Chocolate Ice 4.000

Renee Comet

Sep 12, 2007

An ice cream maker produces a superior ice -- smooth and uniform -- but if you don't have one, you can freeze this as a granita. Gail Forman came up with this quick dessert one day when she was looking for a way to put an overabundance of chocolate liqueur to good use.

Servings: 4
  • 2 disks Mexican drinking chocolate, such as Abuelita (about 3 ounces each)
  • 3 cups boiling water
  • 1 1/2 ounces chocolate- or coffee-flavored liqueur, such as Kahlua or Kapali


Have ready a chilled medium bowl.

Place the chocolate in another medium bowl and add the boiling water, stirring until the chocolate dissolves. Pour the mixture through a fine-mesh strainer into the chilled bowl, pressing down on the strainer with the back of a spoon or spatula to break up any lumps. Cover and refrigerate for at least 3 hours or until cold (you can speed the cooling by placing the bowl inside a larger bowl filled with ice cubes and water).

When the mixture has thoroughly chilled, add the liqueur and stir to combine. Transfer to an ice cream maker and process according to the manufacturer's directions. Store, covered, in the freezer until ready to serve.

To prepare as a granita, have ready an 8-by-8-inch freezable pan or glass baking dish. Pour the strained mixture into the pan or dish and freeze for about 4 hours, combing through it with a fork every hour or so to help create large, light, icy crystals. Keep frozen until ready to serve.

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Recipe Source

From Gail Forman.

Tested by Geneva Collins.

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