Okay, picture this: it’s a snowy evening, you’re curled up by the fire with a mug of steaming hot chocolate… but wait! What if that cozy feeling could be, like, *frozen*? That’s exactly what Hot Chocolate Ice Cream is all about! It’s the most unexpected, delightful twist on a classic winter treat. Seriously, who knew you could turn hot cocoa into something so incredibly creamy and delicious?
This recipe? It’s ridiculously easy. I’m talking “dump everything in a bowl and freeze” kind of easy. And the best part? You don’t even need an ice cream maker! It’s perfect for those nights when you’re craving something sweet but don’t want to spend hours in the kitchen. I remember the first time I made it – my kids went absolutely nuts! Now, it’s a staple in our house all winter long. Trust me, one spoonful of this, and you’ll be hooked!
Why You’ll Love This Hot Chocolate Ice Cream
- Oh my goodness, the creamy and *rich* chocolate flavor! Seriously, it’s like diving headfirst into a mug of the best hot cocoa ever.
- It’s SO easy to make with simple ingredients. I mean, if I can do it (and I’m not exactly a pastry chef!), you definitely can!
- No ice cream maker needed (it’s no-churn!). That’s right – no fancy equipment required. Just a bowl, a freezer, and a little bit of patience.
- It’s absolutely perfect for a cozy winter treat. Imagine snuggling up on the couch with a bowl of this after a day in the snow. Heaven!
- You can totally customize it with your favorite toppings. Marshmallows? Chocolate chips? Fudge sauce? Go wild! It’s your Hot Chocolate Ice Cream masterpiece!
Ingredients for Your Hot Chocolate Ice Cream
- 2 cups heavy cream (and I mean *cold*! Pop it in the freezer for like, 10 minutes before you start – trust me, it whips up better that way.)
- 1 cup sweetened condensed milk (the regular kind, not low-fat – we’re going for creamy here!)
- 1/2 cup cocoa powder (unsweetened, because the sweetened condensed milk is already packing the sugar. I like using Hershey’s, but any good quality cocoa powder will do!)
- 1 teaspoon vanilla extract (pure vanilla extract is best, but imitation works in a pinch. Just adds that little somethin’ somethin’, ya know?)
- 1/2 cup mini marshmallows (because what’s hot chocolate ice cream without marshmallows?! The mini ones are easier to stir in, but if you only have the big ones, just chop ’em up!)
How to Make Hot Chocolate Ice Cream: Step-by-Step Instructions
Preparing the Cream Base
- Step 1: Okay, grab that super cold heavy cream and dump it into a large bowl. Now, whip it! You can use a hand mixer or a stand mixer – whatever you’ve got. Keep whipping until stiff peaks form. What does that mean? It means when you lift the beaters, the cream should stand up on its own without flopping over. This usually takes about 5-7 minutes, so be patient!
- Step 2: This is important: sift the cocoa powder into the whipped cream. Why? Because nobody wants little cocoa powder clumps in their Hot Chocolate Ice Cream! Sifting makes it nice and smooth. Just trust me on this one.
- Step 3: Now, gently fold in the sweetened condensed milk and vanilla extract. Folding is different than stirring – you want to use a spatula and sort of cut down through the mixture, then lift it up and over. This keeps the whipped cream nice and airy. Keep folding until everything is just combined. Don’t overmix!
Adding the Marshmallows and Freezing
- Step 4: Gently stir in the mini marshmallows. Don’t go crazy here – just enough to distribute them evenly throughout the mixture. If you stir too much, they’ll start to dissolve, and we want them to stay nice and puffy!
- Step 5: Pour that glorious Hot Chocolate Ice Cream mixture into a loaf pan. Any standard loaf pan will do!
- Step 6: Cover the pan tightly with plastic wrap or a lid. This is super important to prevent freezer burn. I usually press the plastic wrap right onto the surface of the ice cream, then put a lid on top for extra protection.
- Step 7: Now comes the hardest part: waiting! Freeze for at least 6 hours, but preferably overnight. You want it to be nice and solid before you dig in. I know, it’s torture, but trust me, it’s worth it!
Tips for the Best Hot Chocolate Ice Cream
- Okay, listen up: use high-quality cocoa powder! It seriously makes a *world* of difference. Think of it like using good chocolate in a chocolate cake – the better the cocoa, the richer and more chocolatey your Hot Chocolate Ice Cream will be. I’m talking the *good* stuff!
- Whatever you do, don’t overmix after you add the marshmallows! Seriously, resist the urge! They’ll start to dissolve and get all weird and sticky. Just gently stir them in until they’re evenly distributed, and then leave them alone!
- For a smoother texture (and who doesn’t want that?), let the ice cream soften *slightly* before scooping. I usually take it out of the freezer about 5-10 minutes before serving. This makes it easier to scoop and gives it a creamier, melt-in-your-mouth feel.
- Here’s a little secret: add a pinch of salt! I know, it sounds weird, but trust me on this one. A tiny pinch of salt enhances the sweetness and brings out the chocolate flavor. It’s like magic! Seriously, try it – you won’t regret it!
Ingredient Notes and Substitutions for Hot Chocolate Ice Cream
- Okay, let’s talk heavy cream. It’s what makes this Hot Chocolate Ice Cream, well, *ice cream*! It gives it that super rich, creamy texture. Now, if you’re feeling a little rebellious (or just trying to cut back on the richness!), you *can* use half-and-half. But I gotta warn ya, it won’t be quite as decadent. It’ll be more like a frozen hot chocolate *treat* than full-on ice cream. Still yummy, just different!
- Cocoa powder time! Did you know there are different kinds? I usually just use regular unsweetened cocoa powder, but if you wanna get fancy, try Dutch-processed cocoa powder. It’s got a darker color and a more intense chocolate flavor. It’s a bit more “grown-up” if that makes sense? It’s delicious but might not be what you expect if you’re used to the classic Hot Chocolate Ice Cream taste!
- Marshmallows! Mini ones are just easier, ya know? They distribute better and don’t sink to the bottom. But hey, if all you’ve got are the big guys, no worries! Just chop ’em up into smaller pieces before you stir them in. Problem solved! Seriously, don’t sweat it.
- Vanilla extract… mmm, that’s the good stuff! It just adds a little warmth and depth to the flavor. But, if you’re feeling adventurous, you could totally swap it out for almond extract! It’ll give your Hot Chocolate Ice Cream a slightly nutty flavor that’s surprisingly delicious. Just don’t use too much, a little goes a long way!
Variations on Your Hot Chocolate Ice Cream
- Okay, let’s talk chocolate chips! Seriously, who doesn’t love more chocolate? I’m a big fan of adding about 1/2 cup of chocolate chips for extra chocolatey goodness. You can use any kind you like – milk chocolate, dark chocolate, even white chocolate! Mini chocolate chips are my go-to because they distribute nicely, but the regular-sized ones work just fine too. Just toss ’em in with the marshmallows!
- Ooh, a fudge swirl! Now *that’s* decadent! Before you pop the Hot Chocolate Ice Cream into the freezer, drizzle some fudge sauce (store-bought or homemade, I don’t judge!) over the top. Then, take a knife or a skewer and swirl it around a bit. Don’t overdo it – you want to see ribbons of fudge, not just a brown mess! Trust me, this is a game-changer.
- Peppermint! How festive is that?! If you’re making this around the holidays, a few drops of peppermint extract will give it that classic candy cane flavor. Be careful, though – peppermint extract is potent stuff! Start with just a couple of drops, taste it, and then add more if you want. You can always add more, but you can’t take it away! Seriously, a little goes a *long* way! It will turn your Hot Chocolate Ice Cream into a holiday dream!
FAQ About Hot Chocolate Ice Cream
- Okay, so you’re wondering, “Can I make this Hot Chocolate Ice Cream without sweetened condensed milk?” Hmm… that’s a tricky one! Honestly, sweetened condensed milk is kind of the magic ingredient here. It gives the ice cream its sweetness *and* its super creamy texture. It’s hard to substitute, but if you’re really in a bind, you could try making a homemade mixture of milk and sugar. But I gotta warn ya, it probably won’t be quite as creamy. It’s worth a shot, though!
- “How do I store Hot Chocolate Ice Cream?” Easy peasy! Just pop it in an airtight container and stick it in the freezer. It’ll stay good for up to two weeks… if it lasts that long! Seriously, mine usually disappears way faster than that! Just try to keep it in the back of the freezer where it’s coldest to avoid any melty situations.
- “Can I use an ice cream maker for this recipe?” Absolutely! If you’ve got an ice cream maker, go for it! Just follow your machine’s instructions for churning. I’d still recommend adding the marshmallows at the very end, right before you transfer it to the freezer. That way, they’ll stay nice and puffy. Seriously, it’ll be the creamiest, dreamiest Hot Chocolate Ice Cream ever!
- “Why is my Hot Chocolate Ice Cream icy?” Oops! That can happen if the ice cream melts and refreezes. It’s usually because the freezer temperature isn’t consistent, or maybe you left it out on the counter for too long. Just make sure to store it properly in an airtight container and try to avoid any temperature fluctuations. The quicker you can get it back in the freezer, the better!
Nutritional Information for Hot Chocolate Ice Cream
Alright, let’s talk numbers! Now, I’m no nutritionist, so these are just estimates, okay? But here’s a rough idea of what you’re getting in each yummy serving of this Hot Chocolate Ice Cream. Remember, it’s worth every single calorie!
- Serving Size: About 1/2 cup (but who’s really measuring?! 😉)
- Calories: Around 350 (give or take, depending on how many marshmallows you sneak in!)
- Sugar: A sweet 30g (hey, it’s a treat!)
- Sodium: Just a pinch, about 50mg (mostly from the sweetened condensed milk)
- Fat: A creamy 25g (that’s what makes it so good!)
- Saturated Fat: 15g (from the heavy cream, gotta indulge sometimes!)
- Unsaturated Fat: 5g (the “good” kind of fat, kinda balances things out, right?)
- Trans Fat: Zero! (we’re keeping it real over here!)
- Carbohydrates: 35g (energy for all that winter fun!)
- Fiber: 1g (hey, every little bit helps!)
- Protein: 3g (surprisingly not bad!)
- Cholesterol: 80mg (just a heads up!)
Enjoy Your Homemade Hot Chocolate Ice Cream
There you have it! Your very own batch of creamy, dreamy Hot Chocolate Ice Cream! I seriously hope you love it as much as my family does. It’s the perfect way to bring a little bit of cozy winter magic to your day, no matter the season!
Now, I wanna hear from you! Did you try this recipe? What did you think? What toppings did you add? Seriously, spill the beans! Leave a comment below and let me know how it turned out. And hey, if you’re feeling extra generous, give this recipe a star rating! It helps other people find it and spread the Hot Chocolate Ice Cream love!
Oh, and one more thing! If you take any photos of your masterpiece, be sure to share them on social media! Tag me in your posts – I’m always so excited to see what you create! You can find me on [Insert Social Media Handles Here]. Let’s spread the Hot Chocolate Ice Cream joy far and wide!
Print
Easy Hot Chocolate Ice Cream: Only 7 Ingredients
- Total Time: 6 hours 15 minutes (including freezing time)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Enjoy a rich and creamy hot chocolate ice cream. This easy recipe brings the cozy flavor of hot cocoa to a frozen dessert. Perfect for winter or any time you crave a chocolatey treat.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup mini marshmallows
Instructions
- Whip the heavy cream in a large bowl until stiff peaks form.
- Sift in the cocoa powder and fold in with the sweetened condensed milk and vanilla extract until well combined.
- Stir in the mini marshmallows.
- Pour the mixture into a loaf pan, cover, and freeze for at least 6 hours or overnight.
- Enjoy a scoop of this rich, chocolatey delight topped with even more marshmallows!
Notes
- For a richer flavor, use dark cocoa powder.
- Add chocolate chips or fudge pieces for extra indulgence.
- Serve with whipped cream and a sprinkle of cocoa powder.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 30g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: Hot chocolate ice cream, frozen hot chocolate, hot cocoa ice cream, chocolate marshmallow ice cream, winter dessert, homemade ice cream, no-churn ice cream
