Hot Chocolate Ice Cream

This creamy hot chocolate ice cream transforms your favorite winter drink into a refreshing summer treat. The combination of rich cocoa and sweet marshmallows creates that nostalgic hot chocolate flavor in a cold, scoopable form that satisfies chocolate cravings year-round.

I first made this during a summer heatwave when my kids were craving both ice cream and hot chocolate. The excitement on their faces when they realized they could have both in one dessert made this an instant family favorite.

Ingredients

• Heavy cream: Forms the rich, creamy base ensuring a smooth texture without ice crystals
• Sweetened condensed milk: Provides sweetness and helps create a soft scoop even after freezing
• Cocoa powder: Delivers that intense chocolate flavor look for Dutch-processed for a deeper color and taste
• Vanilla extract: Enhances the chocolate notes and adds complexity to the flavor profile
• Mini marshmallows: Create that authentic hot chocolate experience and add delightful chewy texture throughout

Step-by-Step Instructions

Whip the cream:

Using a stand mixer or hand mixer, beat the heavy cream on medium-high speed for about 3 minutes until stiff peaks form. The cream should hold its shape when you lift the beater, with the tip slightly folding over. Be careful not to overwhip as it can turn buttery.

Create the chocolate base:

Sift the cocoa powder through a fine mesh strainer directly into the whipped cream to prevent lumps. Add the sweetened condensed milk and vanilla extract. Using a spatula, gently fold everything together with an under-and-over motion until no streaks remain, maintaining as much air in the mixture as possible.

Add the marshmallows:

Sprinkle the mini marshmallows throughout the mixture and fold them in with just a few strokes. Some marshmallows will begin to dissolve slightly into the mixture, creating sweet pockets throughout the ice cream.

Freeze properly:

Transfer the mixture to a metal loaf pan as metal conducts cold better than glass or plastic. Cover the surface directly with plastic wrap to prevent ice crystals from forming. Place in the freezer for at least 6 hours, preferably overnight.

Serve with flair:

Let the ice cream sit at room temperature for 5 minutes before scooping for the perfect texture. Garnish with additional mini marshmallows, chocolate shavings, or even a drizzle of chocolate sauce for the ultimate hot chocolate experience.

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The mini marshmallows are truly the magic ingredient in this recipe. While some dissolve during freezing, creating ribbons of marshmallow flavor, others maintain their shape, giving you that delightful surprise in each bite just like a perfect cup of hot chocolate.

Storage Tips

This ice cream stays fresh in the freezer for up to two weeks when stored properly. Always keep it covered with plastic wrap pressed directly against the surface to prevent ice crystals. For longer storage, transfer to an airtight container with a piece of parchment paper between the ice cream and lid. The texture is best within the first week, as homemade ice cream tends to become harder over time.

Flavor Variations

Turn this into a Mexican hot chocolate ice cream by adding 1 teaspoon of cinnamon and a pinch of cayenne pepper to the mixture before freezing. For a peppermint hot chocolate version, replace the vanilla extract with 1/2 teaspoon of peppermint extract and fold in some crushed candy canes along with the marshmallows. Mocha lovers can add 2 tablespoons of instant espresso powder to the cocoa powder for a coffee-infused treat.

Serving Suggestions

While delicious on its own, this ice cream makes an incredible base for a hot chocolate sundae. Serve it in mugs topped with whipped cream, chocolate sauce, and additional marshmallows for a playful presentation. During winter months, try the unexpected pairing of warm brownies with this cold hot chocolate ice cream for a temperature contrast that highlights the flavors. For a quick dessert, sandwich a scoop between two chocolate cookies for an elevated ice cream sandwich.

Frequently Asked Questions

→ Can I use regular milk instead of sweetened condensed milk?

No, sweetened condensed milk is essential for the creamy texture and sweetness of this ice cream.

→ How long should I freeze the ice cream?

Freeze the ice cream for at least 6 hours or overnight for the best texture.

→ Can I add other toppings or mix-ins?

Yes! Try adding chocolate chips, nuts, or caramel swirls for extra flavor.

→ What can I use instead of mini marshmallows?

If you prefer, you can skip the marshmallows or use chocolate shavings for a different texture.

→ Do I need an ice cream maker for this recipe?

No, this is a no-churn ice cream recipe, so no special equipment is needed.