Homemade Hot Chocolate Ice Cream Recipe for Rich, Chocolatey Flavor

This Hot Chocolate Ice Cream blends two beloved treats into one: a rich chocolate custard ice cream infused with hot cocoa mix and folded through with mini marshmallow bits.

Serve it as frozen hot chocolate topped with whipped cream and extra marshmallows for a cozy, nostalgic dessert that tastes like a mug of hot cocoa—only colder and creamier.

Hot Chocolate Ice Cream is a comforting frozen treat that captures the flavors of hot cocoa in a silky French-style custard. It’s ideal for curling up by the fire or serving at a holiday gathering when you want the warmth of chocolate with the indulgence of ice cream.

This French-style chocolate custard ice cream uses real chocolate and hot cocoa mix for a layered chocolate flavor, then is churned with mini marshmallow bits for texture. Finish with whipped cream or transform it into a sundae with your favorite rich sauce.

Why You’re Going to Love This Recipe

• Rich, Handcrafted Custard Base: This isn’t a no-churn shortcut. Egg yolks, cream, and melted chocolate create a dense, silky base with deep chocolate flavor and a smooth mouthfeel.
• Marshmallow Bits: Tiny dehydrated marshmallows melt into soft pockets of sweetness and give that classic hot cocoa finish. If using regular mini marshmallows, cut them smaller for better distribution.
• Straightforward Process: The method is simple: make the custard, chill it thoroughly, churn, and fold in the marshmallows. Step-by-step instructions make this approachable for home cooks.
• You can substitute your preferred hot cocoa mix—just keep the same quantity to preserve balance.

Ingredients You’ll Need

• Egg Yolks: Form the custard base. Use pasteurized yolks if you prefer.
• Granulated Sugar: Sweetens and helps prevent iciness.
• Milk and Heavy Cream: The combination produces a creamy, balanced texture.
• Salt: Balances sweetness and enhances chocolate flavor.
• Hot Cocoa Mix: Powdered hot chocolate adds a familiar chocolate note; any brand or homemade mix works.
• Vanilla Extract: Brightens and rounds the flavors.
• Marshmallow Bits: Small dehydrated bits work best; if using mini marshmallows, chop them fine.

See the recipe card below for exact quantities and complete instructions to make Hot Chocolate Ice Cream at home.

Ice Cream Storage Instructions

Store the ice cream in an airtight container in the freezer. Press a sheet of parchment or wax paper directly on the surface before sealing to prevent ice crystals. It will keep well for up to one month.

Expert Recipe Tips

• Chill the Custard: Because this base is cooked, it must be fully chilled—ideally overnight—before churning to ensure proper texture.
• Extra Mix-Ins: Add chopped dark chocolate, mini chocolate chips, or cookie pieces for variety. Nut butters or swirls also pair well with chocolate.
• Dairy-Free Note: Substituting non-dairy ingredients will change texture and flavor; results may vary.
• Smaller Batches for Compact Machines: If using a smaller home ice cream machine, consider halving the recipe to ensure proper freezing and churning.

If you have questions about the recipe or want serving suggestions, leave a comment on the post and the author will respond.

This ice cream also works beautifully in hot chocolate floats for a playful holiday dessert. It’s a festive, family-friendly option any time you want a chocolate-forward frozen treat.

More Homemade Ice Cream Recipes

• Chocolate Chocolate Chip Ice Cream
• Mexican Vanilla Ice Cream
• Cherry Cordial Ice Cream
• Coffee Ice Cream
• Caramel Ice Cream
• Chocolate Milkshake
• Earl Grey Ice Cream

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Did you make this Homemade Hot Chocolate Ice Cream Recipe? Leave a comment and share any tweaks or add-ins you tried.

Easy Hot Chocolate Ice Cream Recipe

Yield:
10 Servings

Prep Time:
15 minutes

Cook Time:
10 minutes

Chill Time:
10 hours

Total Time:
10 hours 25 minutes

This hot chocolate ice cream is a fun combination of two classic desserts. The ice cream has a chocolate custard base that’s flavored with hot cocoa mix before being churned with mini marshmallow bits.

Ingredients

• 4 large egg yolks
• ½ cup granulated sugar
• 1 ½ cups whole milk
• ½ teaspoon kosher salt
• 2 ounces semi-sweet chocolate, finely chopped
• 1 ½ cups heavy cream
• 1 packet (1.25 ounces) hot cocoa mix
• 1 teaspoon pure vanilla extract
• ½ cup marshmallow bits

Instructions

1. Freeze your ice cream maker according to the manufacturer’s instructions. In a heatproof bowl, whisk together the egg yolks and granulated sugar until smooth.
2. Warm the whole milk and kosher salt in a medium saucepan over medium heat until small bubbles form around the edges.
3. Temper the egg yolks by slowly adding the hot milk to the yolk mixture while whisking constantly to avoid curdling.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, for 3–5 minutes until the custard coats the back of a spoon.
5. Strain the custard through a fine sieve into a clean bowl. Add the chopped chocolate and stir until fully melted and incorporated.
6. Stir in the heavy cream, hot cocoa mix, and vanilla. Cover the surface with plastic wrap to prevent a skin from forming and chill in the refrigerator—at least 4 hours, but preferably overnight.
7. Once chilled, churn the base in your ice cream maker according to the machine’s directions until it reaches a soft-serve consistency (about 15 minutes in many machines).
8. Fold in the marshmallow bits, transfer the ice cream to a loaf pan or airtight container, wrap tightly, and freeze until firm—at least 6 hours. Scoop and enjoy.

Notes

• Ensure the custard is thoroughly chilled before churning; this improves texture and reduces freezer time in the machine.
• Try mix-ins like chopped chocolate, mini chips, or cookie pieces for added texture.
• Serve in mugs for a playful presentation reminiscent of hot chocolate.

Nutrition Information:

Yield: 10
Serving Size: 1

Amount Per Serving:
Calories: 264Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 137mgSodium: 134mgCarbohydrates: 21gFiber: 0gSugar: 19gProtein: 5g

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