J
Jeanh
Guest
INGREDIENTS:
1 teaspoon vanilla extract
1/2 cup nonfat milk
2 tablespoons unsweetened cocoa powder
4 teaspoons granulated sugar
1/2 cup 2% milk with added nonfat milk solids
3 cups lowfat vanilla ice cream
4 tablespoons imitation whipped topping (such as Cool Whip)
PROCEDURE:
Pour the milk into the blender.
Add three cups of vanilla ice cream.
*Avoid using ice milk or any non-creamy vanilla ice cream as it will make the shake too watery.
Measure out 1 teaspoon of vanilla and add it to the blender.
Add the cocoa powder and the granulated sugar.
Cover the blender with the lid.
Blend gently on medium. Use a spatula to scrape down the sides as needed.
Avoid over blending.
Add whipped topping and blend on low until incorporated.
Pour mixture into two tall glasses and serve immediately.
*Consider chilling the glass to make the frosty last longer without melting.
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