Imagine this: the cozy vibes of hot chocolate, but in a frosty, creamy ice cream form. Sounds weirdly perfect, right? That’s exactly what this “Frozen Hot Chocolate Ice Cream” recipe is all about. It’s like someone took the wintertime nostalgia of hot cocoa and gave it a summer-ready twist. And thanks to the Ninja Creami, this combo becomes a ridiculously easy dessert to whip up whenever the mood strikes.
If you’re someone who loves desserts (let’s be honest, who doesn’t?), this recipe is beginner-friendly but also fancy enough to impress your friends. You don’t need crazy skills—just a handful of ingredients and some patience while it freezes.
Let’s dive in—because who doesn’t want hot chocolate vibes all year round?
Quick Recipe Rundown
Time Commitment:
- Hands-on time? Just 5 minutes.
- Freezing? At least 24 hours—yes, it’s a long wait, but SO worth it.
Makes:
Enough for a pint of creamy goodness. Perfect for a solo treat or sharing (if you’re feeling generous). Want more? Just double the ingredients and freeze in separate pints.
Skill Level: Beginner. You’ve got this.
Tools You’ll Need:
- A Ninja Creami (duh).
- The pint container it comes with.
- Microwave-safe bowl or measuring cup.
- A whisk.
No Creami? You could try a blender or ice cream maker, but results might be different.
Pro tip: The base can chill in your freezer for up to a week before you process it, so it’s great to make ahead. Leftovers? Just toss them back in the freezer and re-spin when needed.
Ingredients You’ll Need
Here’s what goes into this magical dessert:
- 1 ½ cups whole milk: This gives the base that creamy texture. Going dairy-free? Try almond milk or oat milk.
- Two packets (1.38 oz each) of hot chocolate mix: Use whatever hot cocoa mix you love—think Swiss Miss, or go fancy with dark chocolate or Mexican hot chocolate.
- ½ cup heavy whipping cream: For that extra rich vibe. Vegan? Swap it with coconut cream.
A Quick Ingredient Tip: Use a good-quality hot chocolate mix. Since the flavor really comes through, you’ll want to pick one you’d happily drink. (Ghirardelli or Valrhona, anyone?)
How to Make It
Step 1: Mix the Base
Start by warming up the milk in the microwave. Don’t let it boil—it just needs to be warm (about 50 seconds for most microwaves).
Next, whisk in the hot chocolate mix. No powdery lumps allowed—we’re aiming for smooth here. Once dissolved, stir in the heavy cream. It’ll thicken up slightly and look all creamy and delicious.
Step 2: Freeze It
Pour the mix into your Ninja Creami pint container. Let it cool down to room temp before sealing it with the lid (this avoids annoying condensation).
Pop it in the freezer on a flat surface and leave it alone for at least 24 hours. It needs to freeze solid to work properly in the machine.
Step 3: Process in the Creami
Okay, the fun part. Take your frozen pint out of the freezer and remove the lid. Stick it in your Creami and lock it in place.
Hit the “Ice Cream” button and let the machine do its thing. When it’s done, check the texture. Creamy and smooth? You’re good to go. Feeling crumbly? No stress—just hit “Re-spin.” Still not there? Add a splash of milk (about a tablespoon) and re-spin again.
Step 4 (Optional): Mix Things Up
Want to make it extra fun? Toss in some marshmallows, chocolate chips, or even crushed cookies. Just create a well in the center of the pint, add your mix-ins, and use the “Mix-In” function.
Make It Your Own
Here’s where you can really customize things:
- Dairy-free? Almond or oat milk + coconut cream works like a charm.
- Watching sugar? Grab a sugar-free cocoa mix and use unsweetened almond milk.
- Feeling adventurous? Add a pinch of cinnamon or cayenne pepper for a subtle kick.
Want to go big? Drizzle some melted dark chocolate over the ice cream or sprinkle crushed peppermint candies on top. Perfect for holiday vibes.
How to Serve and Store
Serving Ideas:
Scoop it into chilled bowls or mugs to play up the hot chocolate theme. Top it with whipped cream, mini marshmallows, or even caramel drizzle.
Storage Tips:
Finished ice cream can stay in the Ninja Creami pint container with the lid tightly sealed. It’ll last up to a week in the freezer. Got leftovers that are too hard? Let them sit out for 5–10 minutes, then re-spin.
And there you have it. Frozen Hot Chocolate Ice Cream combines the comfort of hot cocoa with the indulgence of ice cream. Whether you enjoy it solo, with friends, or as a party treat, it’s always a win!
PrintNinja Creami Frozen Hot Chocolate Ice Cream
Indulge in the creamy, chocolaty goodness of Frozen Hot Chocolate Ice Cream! This recipe transforms the nostalgic flavors of hot cocoa into a rich, velvety frozen treat using the Ninja Creami. Perfect for any season, it’s easy to make and endlessly customizable.
- Prep Time: 5 minutes
- Cook Time: None
- Total Time: 24 hours (includes freezing)
- Yield: 1 pint (2–3 servings) 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ½ cups whole milk
- Two 1.38 oz packets of hot chocolate mix (about 6 tablespoons)
- ½ cup heavy whipping cream
Instructions
- Prepare the Base:
Heat whole milk in a microwave-safe container until hot but not boiling (about 50 seconds). Whisk in the hot chocolate mix until fully dissolved. Stir in heavy whipping cream until smooth. - Freeze:
Pour the mixture into a Ninja Creami pint container. Let it cool to room temperature, seal with the lid, and freeze on a level surface for at least 24 hours. - Process:
Remove the pint from the freezer and place it in the Ninja Creami machine. Use the “Ice Cream” setting to process. If crumbly, re-spin or add 1 tablespoon of milk and re-spin again for a smoother texture. - Optional Mix-ins:
For extra flavor, create a well in the ice cream and add mini marshmallows or chocolate chips. Use the “Mix-In” setting to incorporate.
Notes
Serving Suggestions:
- Top with whipped cream, mini marshmallows, or a drizzle of chocolate syrup for an indulgent finish.
Tips & Tricks:
- Use a high-quality hot chocolate mix for the best flavor.
- Ensure all ingredients are well-mixed before freezing to avoid uneven textures.
Storage & Reheating:
Store leftovers in the Ninja Creami pint container with the lid secured for up to one week. To soften, let sit at room temperature for 5–10 minutes before re-spinning.
