Keen on more ice cream recipes? Try my strawberry ice cream, brownie ice cream, and rolled ice cream next. In my house, we love hot chocolate almost as much as we love homemade ice cream. Hence, I figured it was about time I married the two to make the ultimate frozen dessert, full of warm hot chocolate flavor. For this recipe, I skipped the dairy in place of creamy coconut milk and almond butter, which honestly adds so much more richness than dairy alone. I even sneak in a secret ingredient to help keep it extra smooth and creamy.
Why I love this recipe
Made with no hot cocoa mix. No need to reach into the back of your pantry for hot cocoa mix. All you need is basic cocoa powder. Two preparation methods. We used a blender to make no-churn ice cream, but you could certainly use an ice cream maker if you have one (or even a Ninja creami!). Healthier than store-bought. This probably goes without saying, but store-bought ice cream is usually full of excess sugar and fillers. This recipe is short and sweet, with only 4 essential ingredients needed.
Ingredients needed
Coconut milk. I highly recommend using canned coconut milk since it’s far thicker and richer than carton milk. Make sure to chill it beforehand. Almond butter. For texture and flavor. Cocoa powder. I used Dutch-processed, sifted cocoa powder. For a stronger, more bitter flavor, use black cocoa powder. Maple syrup. Added to taste. Vodka. Optional, but I prefer to use it because it prevents ice crystals from forming, helping to keep the ice cream smooth and scoopable. Don’t worry; it won’t change the flavor whatsoever.
How to make hot chocolate ice cream
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Place a deep loaf pan or bowl in the freezer. Step 2- Make the base. In a high-speed blender or food processor, combine all ingredients and blend until smooth and creamy. Step 3- Chill. Transfer the ice cream mixture to the chilled pan. Lightly whisk the ice cream every 15 minutes for the first hour to ensure it doesn’t become too icy. After the first hour, let it freeze until firm. Step 4- Serve. Before eating, let the ice cream sit at room temperature for 15 minutes. Lightly wet an ice cream scoop with warm water before scooping and serving.
Arman’s recipe tips
Don’t skip the mixing! As extra as it may seem, I promise that stirring the ice cream regularly is important to prevent it from becoming icy. Adjust the sweetness. Depending on my mood, I may use more or less maple syrup, so give it a taste and add more if needed. Chill the base. If you prefer soft ice cream, let it freeze for 4-6 hours. If you prefer thick, firm ice cream, let it freeze overnight. Use other nut or seed butter. If you’d rather skip the almond butter, you can use any nut butter. To make a nut-free version, use tahini or sunflower seed butter.
Storage instructions
To freeze: Transfer the ice cream to an airtight, freezer-safe container and freeze for up to 1 month. I would only recommend re-freezing the ice cream once. Otherwise, it’ll develop ice crystals. If you’d prefer to use an ice cream maker, here is how you’d do it: Blend all of the ingredients and transfer to the chilled loaf pan. Place it in the freezer for 45 minutes to thicken. Remove the ice cream from the freezer and transfer it to the ice cream maker. Churn for 10-15 minutes, until creamy. Pour the ice cream back into the loaf pan and freeze until firm.
Mexican hot chocolate. Add cinnamon and ¼ teaspoon of red chili powder. Peppermint hot chocolate. Add 3-4 drops of peppermint extract. Pumpkin-spiced hot chocolate. Add pumpkin pie spice and swap ½ cup of almond butter for pumpkin puree. Espresso hot chocolate. Add 2-3 teaspoons of espresso powder and use coffee liqueur in place of vodka. Salted caramel hot chocolate. Add ¼ cup of homemade caramel and a sprinkle of sea salt. Add some toppings. No hot chocolate is complete without chocolate shavings, gooey mini marshmallows, whipped cream, and chocolate syrup!
More frozen desserts
Oat milk ice cream Matcha ice cream Peanut butter ice cream Protein ice cream Kulfi
Originally published November 2020, updated and republished June 2024
