Frozen Chocolate Slushie

This frozen chocolate slushie combines rich, melted dark chocolate with milk and ice to create a smooth, scoopable treat perfect for hot summer nights. The texture is velvety and icy, with a glossy appearance and a burst of intense chocolate flavor, enhanced by a touch of sea salt and vanilla. It’s a fun, forgiving dessert that’s easy to customize with toppings or mix-ins.

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Course: Main Course

Cuisine: Dessert

Prep Time: 10

Cook Time: 10

Total Time: 20

Calories: 250kcal

Author: James Taylor

Servings:

Equipment

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Blender
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Freezer-Safe Container:

Ingredients

▢ 100 g dark chocolate bar bittersweet preferred
▢ 300 ml milk whole or plant-based
▢ 2 tbsp honey or maple syrup adjust sweetness as desired
▢ 4 cups ice cubes crushed smaller if possible
▢ 1 tsp vanilla extract optional but recommended
▢ a pinch sea salt enhances chocolate flavor

Instructions

Chop the dark chocolate into small pieces and heat a small pan over low heat. Pour in about 100ml of milk and add the chocolate, stirring constantly until smooth and glossy. Remove from heat and set aside.
Pour the warm chocolate mixture into a blender. Add the remaining milk, honey or syrup, vanilla extract, and a pinch of sea salt. Blend on low speed until everything is well combined and smooth, about 30 seconds.
Add the ice cubes gradually to the blender while blending on high. Use short pulses to crush the ice and watch as the mixture transforms into a thick, velvety slush that looks glossy and inviting. Continue until the consistency is scoopable but not too icy, about 1-2 minutes.
Check the texture—if it’s too thick, splash in a little more milk and blend again. If it’s too runny, add a few more ice cubes and pulse until the desired consistency is reached. Taste and adjust the sweetness or salt if necessary.
Pour the frozen chocolate slushie into glasses or bowls. Let it sit for 1-2 minutes to firm up slightly, then garnish with whipped cream, chocolate shavings, or a sprinkle of sea salt for an extra touch of indulgence. Serve immediately for the best icy texture.

Notes

For an extra adult twist, stir in a splash of smoky bourbon before blending. To make it dairy-free, substitute with oat or almond milk and use dairy-free chocolate.

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