Yoohoo Chocolate Sorbet Recipes

Steps:

• In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.
• Freeze the mixture in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.

Steps:

• 1. Stir and dissolve the chocolate syrup in the milk. The idea is to make it a "double strength" chocolate milk. Make sure all the chocolate syrup is dissolved.
• 2. Stir in the ice water. Serve in a tall glass or bottle with a straw.

Steps:

• Mix all of the ingredients in a blender for about 30 seconds (Use a whisk if you don't have a blender).
• Refrigerate until cold.

Steps:

• Prepare your ice cream maker per manufacturer's instructions. Shake and pour Yoohoo Chocolate drink in the ice-maker and run for 15 minutes. Add chocolate syrup and continue to run until thickened (approximately 15 more minutes). Empty into a container and freeze overnight.

Steps:

• Mix sugar, cocoa powder, and sea salt in a large saucepan. Stir in water, espresso, and almond extract. Bring to a boil over medium heat. Once the sugar has dissolved and mixture is smooth, remove from heat and stir in the coffee liqueur. Transfer mixture to a bowl, cover, and chill completely in the refrigerator or using an ice bath.
• Pour mixture into an ice cream maker and churn until slightly thickened according to manufacturer's instructions, about 20 minutes. Transfer mixture to an airtight container and freeze until firm enough to scoop, 3 to 4 hours or overnight.

Steps:

• In a very large bowl, stir together yoo-hoo and sweetened condensed milk with a whisk until well combined. Place mixture in the canister of your ice cream maker and freeze according to your ice cream freezer's directions.
• *You'll need ice cream salt (sometimes called rock salt) and ice also. Use these according to the directions that come with your ice cream maker. If you are using a countertop ice cream maker that doesn't need these, you will likely have to divide your mixture up and freeze in batches so it will all fit, or cut the recipe in half.

Steps:

• Tip the sugar into a bowl, sift in the cocoa and stir. Bring 600ml water to the boil in a medium saucepan. Whisk in the sugar and cocoa and return to a gentle simmer. Simmer, uncovered, for 5 mins, whisking occasionally. Remove from the heat and stir in the chocolate and vanilla until the chocolate has melted.
• Cool the mixture, then put in the fridge for several hrs or overnight until well chilled. Make the sorbet in an ice-cream machine or pour into a rigid plastic container, preferably bowl shaped, and freeze until frozen 3cm from the edges. Whisk to break down the ice crystals, then freeze again for 1 hr more. Whisk and freeze again one more time, then leave until completely frozen.
• Before serving, transfer to the fridge for 30 mins to make scooping easier.