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, you can use a blender OR ice cream maker!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 206kcal

Author Arman Liew

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 all the ingredients and blend until smooth and creamy.
Transfer the hot chocolate ice cream to the chilled loaf pan. To ensure it doesn't become too icy, lightly mix 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

Add 1/4 cup of vodka to make the ice cream mixture scoopable and extra creamy. You won't taste the alcohol.

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 into an ice cream maker. Churn for 10-15 minutes, until creamy. Pour into the loaf pan and freeze until firm.

STORAGE: 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.

Nutrition