A rich, creamy, and delicious no churn hot cocoa ice cream recipe, complete with mini marshmallows, that brings your favorite hot chocolate to new heights! Top it off with some whipped cream and chocolate shavings for an extra indulgent treat. Perfect for a cozy winter night in!
Table of Contents
Easy No Churn Ice Cream Recipes
No churn ice cream recipes are quick and easy to make, have minimal ingredients, and an endless variety of flavor possibilities. These easy no churn recipes are perfect for those who don’t have an ice cream maker or don’t want to go through the hassle of making traditional ice cream.
Some popular flavors include Coffee Ice Cream, Dark Chocolate Ice Cream, and White Chocolate Ice Cream with optional mix-ins like chocolate chips, fresh fruit, and cookie dough. Give one a try and enjoy a deliciously creamy treat in no time!
Why You'll Love This Hot Chocolate Ice Cream Recipe
Indulgent and Comforting: This Hot Chocolate Ice Cream is a dream come true for anyone who loves the comforting warmth of hot cocoa. It takes all the rich, chocolaty goodness of your favorite winter drink and transforms it into a creamy, indulgent ice cream. Perfect for satisfying your chocolate cravings!
Simple No-Churn Method: You don't need an ice cream maker for this recipe. With a straightforward no-churn method, anyone can make this delightful treat. It's as easy as mixing, folding, and freezing. This simplicity makes it a fun activity to do with kids or a hassle-free dessert for gatherings.
Creamy Texture: The combination of heavy cream, sweetened condensed milk, and half and half creates a luxuriously creamy texture. It's smooth, scoopable, and melts in your mouth, delivering a true ice cream parlor experience right at home.
Rich Chocolate Flavor: The use of both unsweetened cocoa powder and hot chocolate mix ensures a deep, rich chocolate flavor that's both bold and comforting. It's a chocolate lover's delight, offering a balanced sweetness with a hint of cocoa bitterness.
Marshmallow Goodness: The mini marshmallows folded into the ice cream and sprinkled on top add a playful touch and a delightful chewy contrast to the creamy base. They harken back to the classic hot cocoa topping, making each scoop a nostalgic journey.
Customizable: This recipe is easily customizable. You can add chocolate chips for extra texture, a splash of your favorite liqueur for a grown-up twist, or even a sprinkle of cinnamon for a spicy kick. The base recipe is a canvas for your culinary creativity.
Perfect for All Seasons: While hot chocolate is traditionally a winter drink, this ice cream brings joy to all seasons. It's a refreshing summer treat, a delightful spring surprise, and a comforting fall dessert, making it a year-round crowd-pleaser.
Here's what you need to make this hot cocoa ice cream recipe. The exact measurements are in the printable recipe card below.
- Hot chocolate mix
- Unsweetened cocoa powder
- Half and half
- Heavy cream
- Sweetened condensed milk
- Vanilla extract
- Mini marshmallows
How to Make No Churn Hot Cocoa Ice Cream
Here are the simple steps and photos for making this no churn ice cream with hot cocoa mix:
- In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, and half and half. Whisk until combined. Add the cocoa powder and hot cocoa mix.
- Continue whisking until smooth.
- In the bowl of an electric mixer with the whisk attachment, beat the heavy cream until stiff peaks are formed.
- Fold the whipped cream into the chocolate mixture.
- Add mini marshmallows to the no churn ice cream mixture.
- Fold in until well mixed.
- Spoon into a loaf pan then top with more marshmallows and chocolate chips, if desired. Freeze for 6 hours or overnight until firm.
Scoop the creamy ice cream into a bowl and enjoy!
Chill Your Tools: Before you start, chill your mixing bowl and beaters in the freezer for about 15 minutes. This helps in whipping the heavy cream more effectively, leading to a lighter, fluffier ice cream.
Sift the Cocoa: To avoid lumps in your ice cream, sift the cocoa powder before adding it to the milk mixture. This ensures a smooth, evenly mixed chocolate base.
Be Gentle When Folding: When you combine the whipped cream with the chocolate mixture, use a gentle folding motion. This helps maintain the airiness of the whipped cream, giving your ice cream a desirable light and creamy texture.
Don’t Rush the Freezing: Patience is key! Allow the ice cream to freeze for at least 6 hours, preferably overnight. This ensures that it sets up properly and develops the right texture.
Easy Serving: If the ice cream is too hard to scoop straight from the freezer, let it sit at room temperature for a few minutes. A warm ice cream scoop can also make serving easier.
Classic Chocolate Twist: Stick to the basics but add a twist. Mix in chocolate chips, chunks, or shavings for an extra chocolaty experience. You can also swirl in some chocolate syrup right before freezing for a marbled effect.
Mexican Hot Chocolate: For a spicy kick, add 1 teaspoon of ground cinnamon and a pinch of ground chili powder to the base recipe. This combination creates a warming sensation, perfect for those who enjoy a little heat with their sweet.
Peppermint Delight: To achieve a refreshing, minty twist, add 1 teaspoon of peppermint extract to your ice cream mixture. For added texture and visual appeal, sprinkle in some crushed peppermint candy. This variation is particularly festive during the holiday season.
Pumpkin Spice: Embrace the flavors of fall by adding ¼ cup of pumpkin puree and 1 teaspoon of pumpkin pie spice to the mixture. This brings a delightful earthiness and seasonal spice that's perfect for autumn celebrations.
Mocha Magic: For coffee lovers, mix in 1-2 tablespoons of instant espresso powder or strong brewed coffee. This adds a mocha dimension to your ice cream, combining the rich flavors of coffee and chocolate.
Nutty Adventure: Stir in chopped nuts like almonds, pecans, or walnuts for a crunchy texture. This adds a nutty flavor that complements the chocolate beautifully.
Boozy Infusion: For an adult version, add a splash of your favorite liqueur, such as Bailey's Irish Cream, Kahlúa, or Amaretto. This not only adds depth to the flavor but also makes the ice cream softer and easier to scoop.
How to Serve Hot Cocoa Ice Cream
Classic Scoop: Serve the ice cream in bowls or cones just as it is. Its rich flavor and creamy texture are more than enough to impress. A simple scoop showcases the beauty of this dessert in its purest form.
Sundae Style: Elevate your ice cream by turning it into a sundae. Top it with whipped cream, a drizzle of chocolate or caramel sauce, and a cherry. Add some chopped nuts or sprinkles for an extra touch of fun.
With Warm Desserts: Pair a scoop of this ice cream with warm desserts like brownies, molten lava cakes, or freshly baked cookies. The contrast between the hot and cold elements makes for an irresistible combination.
Hot Chocolate Float: For a unique twist, add a scoop of this ice cream to a mug of hot chocolate. This creates a luxurious and ultra-chocolaty float, perfect for chilly evenings.
Affogato Twist: Give your ice cream an Italian twist by pouring a shot of hot espresso over a scoop. This 'affogato' style dessert is a sophisticated way to enjoy the combination of coffee and chocolate.
Ice Cream Sandwiches: Sandwich a generous scoop of ice cream between two cookies or brownies for a delightful hand-held treat. This is especially popular with kids and makes for a great party snack.
Decorative Garnishes: Add elegance with garnishes like chocolate shavings, cocoa powder, edible gold leaf, or fresh berries. This not only enhances the flavor but also makes the serving visually appealing.
How to Store Homemade Ice Cream
Store the ice cream in a freezer-safe airtight container to prevent freezer burn. It should keep well for up to two weeks, but it’s best enjoyed within the first few days for optimal flavor and texture.
More Ice Cream Recipes
- Chocolate Chip Ice Cream Sandwich
- Coffee Ice Cream Pie
- Ice Cream Balls Covered in Chocolate
- Melted Ice Cream Cake
- Peach Ice Cream
Find lots of easy recipes for desserts right here on 2CM!
Hot Cocoa Ice Cream (No Churn)
- 1 14 ounce can sweetened condensed milk
- 1 Tablespoon pure vanilla extract
- ½ cup half and half
- ¼ cup unsweetened cocoa powder
- 2 packets hot chocolate mix
- 1 ½ cups heavy cream
- ¾ cup mini marshmallows
- In a large mixing bowl, whisk together sweetened condensed milk, vanilla extract, and half and half.
- Add the cocoa powder and hot cocoa mix to the milk mixture and whisk until smooth.
- In the bowl of an electric mixer, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the chocolate mixture until well mixed.
- Fold in the marshmallows. Transfer to a loaf pan. Top with more marshmallows and add some chocolate chips, if desired.
- Freeze for 6 hours or overnight until firm.