Hot Chocolate Ice Cream
Indulge in the creamy delight of homemade hot chocolate ice cream! This rich and velvety dessert combines the comforting flavors of hot cocoa with the smoothness of ice cream, featuring marshmallow bits for a delightful twist. Perfect for any occasion, this treat is sure to bring joy to your taste buds.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 10 hours 25 minutes (includes freezing time)
- Yield: 10 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 large egg yolks
- ½ cup granulated sugar
- 1 ½ cups whole milk
- ½ teaspoon kosher salt
- 2 ounces semi-sweet chocolate, finely chopped
- 1 ½ cups heavy cream
- 1 packet (1.25 ounces) hot cocoa mix
- 1 teaspoon pure vanilla extract
- ½ cup marshmallow bits
Instructions
- Prepare the Ice Cream Maker: Freeze your ice cream maker according to the manufacturer’s instructions.
- Mix Egg Yolks and Sugar: In a heat-safe bowl, whisk together the egg yolks and granulated sugar until well blended.
- Heat Milk Mixture: In a medium saucepan over medium heat, warm the whole milk and kosher salt until it bubbles around the edges.
- Temper the Egg Yolks: Slowly pour the hot milk into the egg yolk mixture while whisking constantly to avoid scrambling.
- Thicken Custard: Return the mixture to the saucepan and cook over medium heat for about 3-5 minutes until it thickens enough to coat the back of a spoon.
- Melt Chocolate: Strain the custard through a sieve into a clean bowl, then stir in the chopped chocolate until melted.
- Combine Remaining Ingredients: Add heavy cream, hot cocoa mix, and vanilla extract; stir until fully combined. Cover with plastic wrap touching the surface and chill in the fridge for at least four hours (overnight is best).
- Churn Ice Cream: Once chilled, churn in your ice cream maker until it reaches a soft serve consistency (about 15 minutes).
- Add Marshmallows: Gently fold in marshmallow bits, then transfer to a loaf pan or airtight container.
- Freeze Until Solid: Wrap tightly and freeze for at least six hours before serving.
Notes
- Serving Suggestions: Serve scoops in bowls topped with whipped cream or extra marshmallows for an indulgent treat.
- Tips & Tricks: Ensure all ingredients are at room temperature for better mixing; taste your base before freezing to adjust sweetness if needed.
- Storage Instructions: Store in an airtight container in the freezer for up to two weeks. If too hard after freezing, let it sit at room temperature for about five minutes before scooping.
Find it online: https://icecreamin.com/hot-chocolate-ice-cream/