Hot Chocolate Ice Cream
This Hot Chocolate Ice Cream combines the best of two beloved desserts: the rich, comforting flavor of hot chocolate and the creamy, indulgent texture of ice cream. Made with a luscious hot chocolate base and a velvety custard-style mixture, this recipe is the perfect treat for anyone who loves chocolate in all forms. Whether you’re serving it during winter or any other season, this homemade ice cream is sure to impress with its smooth texture and irresistible chocolatey flavor.
Equipment
- Ice Cream Maker – 1 unit
- Medium Saucepan: 1 unit
- Whisk: 1 unit
- Mixing Bowls – 2 units
- Spatula: 1 unit
- Freezer-Safe Storage Container (1 unit)
Ingredients
- 2 cups - Heavy Cream
- 1 cup - Whole Milk
- ½ cup - Unsweetened Cocoa Powder
- ¾ cup - Granulated Sugar
- 1 teaspoon - Vanilla Extract
- A pinch - Salt
- 4 - Egg Yolks Optional for custard-style ice cream
Instructions
Step 1: Prepare the Hot Chocolate Base
- In a medium saucepan, whisk together the cocoa powder and sugar. Slowly add the whole milk, stirring continuously to combine. Heat over medium heat, bringing the mixture to a simmer. Stir occasionally until smooth and all the cocoa and sugar have dissolved.
Step 2: Make the Custard (Optional)
- In a separate bowl, whisk the egg yolks. Gradually pour about 1 cup of the hot cocoa mixture into the egg yolks while whisking constantly to temper them. Slowly pour the egg yolk mixture back into the saucepan. Stir constantly over low heat until the mixture thickens and coats the back of a spoon. Be careful not to let it boil.
Step 3: Cool the Mixture
- Remove the saucepan from the heat and stir in the heavy cream, vanilla extract, and a pinch of salt. Let the mixture cool for 10 minutes at room temperature. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight.
Step 4: Churn the Ice Cream
- Once the mixture is chilled, pour it into an ice cream maker. Follow the manufacturer’s instructions to churn the mixture for 20-30 minutes, or until it thickens to a soft-serve consistency.
Step 5: Freeze to Firm Up
- Transfer the ice cream to a freezer-safe container. Cover and freeze for at least 4 hours, or until the ice cream is firm and scoopable.
Notes
- Chilling the Mixture: For best results, make sure the hot chocolate base is fully chilled before churning. The colder the mixture, the smoother and creamier the final ice cream will be.
- Optional Add-Ins: Feel free to mix in chocolate chips, mini marshmallows, or swirl in some caramel or peanut butter during the final few minutes of churning.
- No Ice Cream Maker? If you don’t have an ice cream maker, you can pour the chilled mixture into a shallow container and freeze it. Stir the mixture every 30 minutes for the first few hours to prevent ice crystals from forming.
- Storage: Store the ice cream in an airtight container in the freezer for up to 2-3 weeks.