Hot Chocolate Ice Cream

Turn your favorite cozy drink into thick, creamy homemade ice cream using this hot chocolate ice cream recipe. Made with no dairy, using a blender OR ice cream maker!

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.

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make hot chocolate ice cream
4. Arman’s recipe tips 
5. Storage instructions
6. More frozen desserts
7. Hot Chocolate Ice Cream (Recipe Card)

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.

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