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Chocolate Slushie

A chocolate slushie is a frozen beverage made by blending icy chunks with rich cocoa and milk, resulting in a velvety smooth and icy-textured drink. The mixture is blended until creamy and thick, creating a refreshing treat that combines the flavors of childhood with a grown-up indulgence.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups ice cubes preferably crushed or small chunks
  • 3 tablespoons unsweetened cocoa powder use high-quality cocoa for richer flavor
  • 1 cup milk dairy or plant-based, chilled
  • 2 tbsp honey or maple syrup for sweetness

Equipment

  • Blender
  • Measuring cups and spoons

Method
 

  1. Place the ice cubes into your blender, filling it about halfway to ensure a thick and icy slush.
  2. Add the unsweetened cocoa powder on top of the ice. The cocoa powder will give your slushie a rich chocolate flavor and a slightly velvety appearance.
  3. Pour the chilled milk into the blender, covering the ice and cocoa powder. This will help everything blend smoothly and create a creamy texture.
  4. Add the honey or syrup to sweeten the mixture. The sweetness balances the cocoa and enhances that lush chocolate flavor.
  5. Secure the lid on the blender and blend on high speed for about 30-45 seconds, until the mixture is smooth, thick, and resembles a soft-serve consistency. You should hear the ice crushing and the ingredients blending into a velvety texture.
  6. Check the consistency; if it's too thin, add a few more ice cubes and blend again briefly. If it’s too thick, add a splash more milk and pulse until smooth.
  7. Pour the thick, frosty slushie into glasses. The mixture should be creamy with visible icy chunks, perfect for sipping through a straw.
  8. Serve immediately for the best texture—enjoy the refreshing, velvety chocolate treat right away!

Notes

For extra indulgence, add a sprinkle of mini chocolate chips on top or a dollop of whipped cream before serving.