Hot Chocolate Ice Cream Recipe: A Rich & Creamy Delight
If you love hot chocolate and ice cream, why not combine the two into a luscious, creamy hot chocolate ice cream recipe? This homemade frozen treat captures the rich, chocolatey goodness of hot cocoa while offering a smooth, melt-in-your-mouth texture. Perfect for any season, this recipe is a fantastic way to enjoy the cozy flavors of hot chocolate in a chilled form. Whether you’re a chocolate lover or simply looking for a new ice cream recipe to try, this delightful dessert is sure to impress!
Nutrition Information (Per Serving)
- Calories: 320 kcal
- Carbohydrates: 35g
- Protein: 5g
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 60mg
- Fiber: 2g
- Sugar: 28g
Recipe Details
- Prep Time: 15 minutes
- Active Time: 10 minutes
- Resting Time: 4-6 hours (chilling & freezing)
- Total Time: Approximately 6 hours
- Cuisine: American
- Course: Dessert
- Servings: 6
Equipment Needed
- Medium saucepan
- Whisk
- Mixing bowls
- Ice cream maker (optional)
- Freezer-safe container
- Spatula
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup dark or semi-sweet chocolate chips
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon instant coffee powder (optional, enhances chocolate flavor)
- Mini marshmallows or chocolate shavings for garnish (optional)
Instructions
Step 1: Prepare the Chocolate Mixture
- In a medium saucepan over medium heat, combine the heavy cream, whole milk, sugar, and cocoa powder.
- Stir continuously until the mixture is warm and well combined.
- Add the chocolate chips and whisk until fully melted and smooth.
- Remove the saucepan from heat and set aside.
Step 2: Temper the Egg Yolks
- In a separate bowl, whisk the egg yolks until they become slightly pale.
- Slowly pour about 1/2 cup of the warm chocolate mixture into the yolks, whisking constantly to prevent curdling.
- Gradually add the tempered egg mixture back into the saucepan with the remaining chocolate base, stirring continuously.
Step 3: Cook the Custard
- Return the saucepan to low heat and cook while stirring for about 5 minutes, or until the mixture thickens slightly (do not boil).
- Remove from heat and stir in the vanilla extract, salt, and instant coffee powder.
- Pour the mixture through a fine-mesh sieve into a clean bowl to remove any solid bits.
Step 4: Chill the Mixture
- Cover the bowl with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 4 hours or until thoroughly chilled.
Step 5: Churn and Freeze
- If using an ice cream maker, follow the manufacturer’s instructions to churn the ice cream until it reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container, cover, and freeze for an additional 2 hours for a firmer texture.
- If not using an ice cream maker, transfer the chilled mixture to a freezer-safe container and freeze, stirring every 30 minutes for the first 3 hours to create a creamy texture.
Step 6: Serve and Enjoy
- Scoop the hot chocolate ice cream into bowls or cones.
- Top with mini marshmallows, chocolate shavings, or whipped cream for an extra indulgent touch.
- Serve immediately and enjoy!
Final Thoughts
This hot chocolate ice cream recipe brings a comforting, nostalgic flavor to a refreshing frozen dessert. With its rich, chocolatey base and creamy texture, it’s the perfect treat to satisfy your sweet tooth year-round. Try this homemade ice cream today and share it with friends and family for an unforgettable dessert experience!
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.