Hot Chocolate Ice Cream
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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!
In my opinion, turning hot chocolate into ice cream is the ultimate way to enjoy it year-round. After testing a few versions, I actually found that coconut milk and almond butter create a richer, creamier base than dairy alone. With the addition of a secret ingredient (okay, cocoa powder), the results are a frozen dessert with deep cocoa flavor and a smooth, scoopable texture every time. Let’s also not forget the marshmallows throughout, too.
Table of Contents
Why I love this hot chocolate ice cream 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. Store-bought ice cream is usually full of excess sugar and fillers. This recipe is short and sweet, with only four key ingredients needed.
Key Ingredients
Here’s what you’ll need to make this ice cream, along with my kitchen notes. The complete list with measurements is in the recipe card below.
- Full-fat 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. Adds richness to the ice cream without needing butter or cream.
- Cocoa powder. I used Dutch-processed, sifted cocoa powder. For a stronger, more bitter flavor, use black cocoa powder.
- Maple syrup. Adds sweetness. Honey or agave also works.
- Vodka. Optional, but I prefer it because it prevents ice crystals from forming, helping keep the ice cream smooth and scoopable. Don’t worry; it won’t change the flavor whatsoever.
How to make hot chocolate ice cream
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 prevent it from becoming 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, then scoop and serve.
Make it in the ice cream maker!
If you’d prefer to use an ice cream maker, here is how you’d do it:
Blend all the ingredients, then 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.
Arman’s recipe tips
- Don’t skip the mixing! As extra as it may seem, I promise that stirring the ice cream regularly is essential to prevent it from becoming icy.
- Adjust the sweetness. Depending on my mood, I may use more or less maple syrup, so taste and add more if needed.
- Chill the base. If you prefer soft ice cream, let it freeze for 4-6 hours. If you like thick, firm ice cream, let it freeze overnight.
- Use another 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.
Recipe variations
The ice cream base is very forgiving, so you can tweak it slightly and change up the flavor. Here is how:
- 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!
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 refreezing the ice cream once. Otherwise, it’ll develop ice crystals.
✅ Nutrition reviewed
“This dairy-free hot chocolate ice cream works well for clients who want a comforting dessert with simple, functional ingredients. Coconut milk and almond butter contribute creaminess and satiety, while maple syrup offers natural sweetness that keeps the recipe approachable and balanced.” – Felicia Newell, MScAHN, RD, CPT.
Hot Chocolate Ice Cream
Ingredients
- 27 ounces coconut milk canned and chilled
- 1 1/2 cups almond butter can sub for any nut or seed butter
- 1/4 cup + 1 tablespoon cocoa powder
- 2 tablespoons maple syrup
Instructions
- Place a deep loaf pan in the freezer.
- In a high-speed blender or food processor, combine the coconut milk, almond butter, cocoa powder, and maple syrup, and blend until smooth and creamy.
- Transfer the hot chocolate ice cream to the chilled loaf pan. To prevent it from becoming too icy, lightly stir your ice cream every 15 minutes for the first hour. After an hour, let it freeze well.
- Before eating, thaw out the loaf pan for 15 minutes. Lightly wet an ice cream scoop before scooping out into a bowl.
Notes
- Tips: See my recipe tips above for making the best ice cream.
- Vodka addition: Add 1/4 cup of vodka to make the ice cream mixture scoopable and extra creamy. You won’t taste the alcohol.
- Leftovers: Keep in the freezer for up to one month. Do not re-freeze.
- ICE CREAM MAKER INSTRUCTIONS: Blend all the ingredients together and transfer to the loaf pan. Place in the freezer for 45 minutes to thicken. Remove from the freezer and transfer the mixture to an ice cream maker. Churn for 10-15 minutes, until creamy. Pour into the loaf pan and freeze until firm.
Nutrition
More homemade ice cream recipes
- Oat milk ice cream– Skip the expensive store-bought pints and make the creamiest oat milk ice cream.
- Peanut butter ice cream– Just three ingredients, super creamy and rich.
- Protein ice cream– A guilt-free ice cream fix that packs in 15 grams of protein.
- Strawberry ice cream– Another dairy-free favorite that can be made in a blender or ice cream maker.
Originally published November 2020
You are so creative. I never thought ice cream can be made as hot chocolate haha.
Which other milk I can use? I never buy coconut milk. Can it be with regular?
Only heavy cream would work.
I was so curious about this recipe by the name. Will see. First need to buy coconut milk.
These are the coolest recipes thanks so much for sharing them
This looks really good and is going on my list of recipes to make next! Just to let you know, it looks like the directions for no churn and ice cream maker are switched.
What if I can’t use coconut anything? Can I use heavy whipping cream instead?
Haven’t tried, feel free to experiment to see.
Wow! This looks so, so good!
Thanks, Erin!
Delicious looking recipes thanks so much for sharing your ideas
Can I do this without protein powder?
You can make my 3 ingredient chocolate ice cream instead- https://thebigmansworld.com/2017/05/01/healthy-3-ingredient-no-churn-blender-chocolate-ice-cream-paleo-vegan-dairy-free/
My goodness, this looks incredibly delicious!
YUM! Is looks delicious and so easy to make!
Sure is!