Hot Chocolate Ice Cream Recipe

If you adore the cozy decadence of hot chocolate and the icy thrill of homemade ice cream, Hot Chocolate Ice Cream is about to become your new obsession. This recipe swirls together rich chocolate, a whisper of warming spices, and crunchy, candied spiced nuts for a frozen dessert that’s both nostalgic and totally unique.

Ingredients You’ll Need

This Hot Chocolate Ice Cream recipe uses a handful of everyday ingredients, each playing a vital role in achieving that luxurious, fudgy texture and signature warmth. The beauty comes from balancing creamy dairy, bittersweet chocolate, and just the right hint of spice—it’s a true celebration of flavor!

• Heavy cream: Supplies the essential lusciousness and rich mouthfeel that makes every bite dreamy.
• Dutch-processed cocoa powder: For deep, robust chocolate flavor and an appealingly dark color—regular cocoa won’t give quite the same result.
• Granulated sugar: Sweetens the base and highlights the bittersweet notes of chocolate while keeping the ice cream scoopable.
• Bittersweet chocolate: Melted right in, it adds luxurious body and complexity—opt for good-quality chocolate for the best flavor.
• Whole milk: Balances the heavy cream so it’s not overly rich, creating a perfect ice cream texture.
• Vanilla extract: Rounds out all the flavors with cozy, aromatic warmth.
• Salt: Just a pinch to accentuate the chocolate and keep sweetness in check.
• Ground cinnamon & ancho chili powder: Give this Hot Chocolate Ice Cream its signature Mexican chocolate warmth and a subtle, lingering heat.
• Egg whites (for spiced nuts): Create a crisp, light coating to help seasonings cling to your mixed nuts.
• Light brown sugar, cinnamon, ginger, black pepper, ancho chili powder (for nuts): These transform plain nuts into a caramelized, spiced, and slightly fiery topping you’ll crave on every scoop.
• Mixed nuts: Use any nuts you love—pecans, walnuts, almonds or a blend all taste incredible once candied and chopped.

Variations

Part of the fun of making Hot Chocolate Ice Cream is how easy it is to riff on the classic flavors—whether you need it dairy-free, want to amp up the spice, or just want to clean out your pantry. Let your imagination (and tastebuds) run wild!

• Dairy-Free Delight: Swap the cream and milk for full-fat coconut milk or a favorite non-dairy creamer for a vegan-friendly twist that keeps things luxuriously creamy.
• Extra-Spicy Kick: Double the ancho chili powder or even stir in a pinch of cayenne if you love your chocolate with serious heat.
• Nut-Free Crunch: Omit the spiced nuts entirely or replace with chopped chocolate or cookie bits for a delightful crunch without allergens.
• Marshmallow Swirl: Ripple in marshmallow fluff right before freezing for a s’mores-inspired surprise in every scoop.

How to Make Hot Chocolate Ice Cream

Step 1: Make the Chocolate Base

Start by whisking the heavy cream, cocoa powder, and sugar together in a large saucepan over medium heat. Bring the mixture to a gentle boil, stirring frequently—don’t rush this step because it helps dissolve the cocoa powder and gives the base a rich, almost pudding-like flavor.

Step 2: Melt in the Chocolate

Once the cocoa-cream mixture is bubbling, pull the saucepan off the heat and stir in the chopped bittersweet chocolate. The heat of the mixture will effortlessly melt the chocolate into deep, glossy perfection—stir until silky and smooth.

Step 3: Add the Spices & Milk

Pour in the whole milk, vanilla extract, salt, ground cinnamon, and ancho chili powder. Whisk to blend, then transfer everything to a blender and blitz for about 30 seconds. This step makes the base ultra creamy and ensures all the flavors are beautifully combined.

Step 4: Chill Thoroughly

Pour the ice cream base into a bowl or container, cover, and refrigerate until completely cold—ideally overnight. Don’t cut corners on chilling; a cold base is essential for smooth, scoopable Hot Chocolate Ice Cream.

Step 5: Prepare the Spiced Nuts

Preheat your oven to 300°F and line a baking sheet with parchment. Whisk the egg whites until light and foamy, then stir in brown sugar, spices, salt, vanilla, and toss the nuts to coat. Spread out and bake until crisp and caramelized, letting them cool before rough chopping—these will be your secret crunchy weapon!

Step 6: Churn, Swirl, and Freeze

Once your chocolate base is well chilled, churn in your ice cream maker following the manufacturer’s instructions. When it’s nearly finished, stir in those glorious spiced nuts. Scoop into a container and freeze until firm—the anticipation is half the fun!

How to Serve Hot Chocolate Ice Cream

Garnishes

This ice cream is absolutely incredible all on its own, but you can really play up the “hot chocolate” theme with billowy whipped cream, a sprinkle of cocoa powder, chocolate shavings, or even a few toasted mini marshmallows. If you made extra spiced nuts, toss a few on top for crunch and a little sparkle.

Side Dishes

Pair your Hot Chocolate Ice Cream with crisp waffle cookies, cinnamon shortbread, or a buttery brioche bun for an unexpected but irresistible ice cream sandwich. It’s also lovely alongside a platter of fresh fruit or as the ultimate topping for a fudgy brownie.

Creative Ways to Present

Get playful: layer scoops in a glass with marshmallow fluff and graham cracker crumbs for a s’mores parfait, pile into chocolate-dipped cones, or serve mini scoops in espresso cups for a chic dessert “hot chocolate bar.” For special occasions, try swirling a touch of dulce de leche on top for dramatic flair.

Make Ahead and Storage

Storing Leftovers

Store any leftover Hot Chocolate Ice Cream tightly covered in the coldest part of your freezer. It will stay fresh and creamy for up to two weeks—just let it soften on the counter for a couple of minutes before scooping.

Freezing

This recipe stands up beautifully to long-term freezing. If possible, press a piece of parchment or wax paper directly onto the surface before sealing; this helps prevent formation of icy crystals, so every scoop stays extra smooth.

Reheating

While you obviously won’t want to “reheat” ice cream, if your Hot Chocolate Ice Cream has become too firm, simply set the container out at room temperature for 5–10 minutes, then scoop and serve for that perfect creamy texture.

FAQs

Final Thoughts

I can’t wait for you to try this Hot Chocolate Ice Cream—it’s like wrapping yourself in a chocolatey hug, complete with a surprise crunch and a whisper of spice. Don’t be surprised if it disappears faster than you expect; it’s just that irresistible. Dive in, get creative with your toppings, and savor every frosty, fudge-filled bite!

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