Category: Dessert
Yield: 4 servings
Calories/serving: 400
Preparation time: 15 minutes
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Ingredients
- 1/2 cup cocoa powder, sifted
- 3 cups confectioners sugar, sifted
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 1/4 cup 1% milk
- 1/4 teaspoon salt
- 4 scoops vanilla ice cream
Directions
In a large mixing bowl, combine the sifted cocoa powder and confectioners sugar, whisking together to ensure they are mixed well and free of lumps.
Add the softened butter to the cocoa and sugar mixture. Using a wooden spoon, mix until the mixture becomes grainy and the butter is evenly distributed.
Pour in the vanilla extract and gradually add the milk, stirring constantly. Ensure that the milk is incorporated slowly to avoid lumps forming in the frosting.
As you mix, add the salt. Continue to stir until the frosting reaches a smooth, spreadable consistency. If the frosting appears too thick, you can add a little more milk, one tablespoon at a time, until the desired consistency is achieved.
Cover the bowl with plastic wrap and place it in the refrigerator for about 10 minutes to firm up slightly. This will make the frosting easier to spread on the cake.
Serve each scoop of vanilla ice cream with a generous topping of the chilled chocolate frosting. The frosting can be used immediately or stored in an airtight container in the refrigerator for up to a week.
Ingredients
- 1/2 cup cocoa powder, sifted
- 3 cups confectioners sugar, sifted
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 1/4 cup 1% milk
- 1/4 teaspoon salt
- 4 scoops vanilla ice cream
Category: Dessert
Yield: 4 servings
Calories/serving: 400
Preparation time: 15 minutes
Sign up for free and start creating your own personalized recipes!
Directions
In a large mixing bowl, combine the sifted cocoa powder and confectioners sugar, whisking together to ensure they are mixed well and free of lumps.
Add the softened butter to the cocoa and sugar mixture. Using a wooden spoon, mix until the mixture becomes grainy and the butter is evenly distributed.
Pour in the vanilla extract and gradually add the milk, stirring constantly. Ensure that the milk is incorporated slowly to avoid lumps forming in the frosting.
As you mix, add the salt. Continue to stir until the frosting reaches a smooth, spreadable consistency. If the frosting appears too thick, you can add a little more milk, one tablespoon at a time, until the desired consistency is achieved.
Cover the bowl with plastic wrap and place it in the refrigerator for about 10 minutes to firm up slightly. This will make the frosting easier to spread on the cake.
Serve each scoop of vanilla ice cream with a generous topping of the chilled chocolate frosting. The frosting can be used immediately or stored in an airtight container in the refrigerator for up to a week.
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