Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.
Tis the season for Hot Cocoa. It’s like a warm hug welcoming cold, fun-filled afternoons. Anytime I sip on this chocolatey elixir I’m instantly taken back to my childhood.
What if this instant hot cocoa powder was infused in another treat that’s just as treasured?
Well my friends I did just that with Homemade Hot Cocoa Ice Cream. And I hope the next hot cocoa you consume will in fact be frozen.
What’s great about this cold hot cocoa is that it’s a cinch to make and there are a variety of instant hot cocoa powders available to choose from at Market Street.
If you’re brand loyal to your childhood like I am, there is Swiss Miss. Moreover, options range from Starbucks to Land O’Lakes to Ghirardelli. Within each of these brands there are a variety of flavors one can choose from: mint chocolate, dark chocolate, white chocolate (just to name a few).
I am a bit of a traditionalist, so I stick with the basic milk chocolate variety. This means that the toppings used can vary from marshmallows to nuts to…even more chocolate. All you need to do is saunter down the baking aisle at Market Street and the world of ice cream toppers seems endless.
Hot Cocoa Ice Cream is not only fun to make and delicious, but it is also a great surprise to those unsuspecting eaters. What looks like chocolate ice cream, in fact has the perfect hint of instant hot cocoa that is a favorite among many—a perfect holiday surprise!
Hot Cocoa Ice Cream
1 1/2 cups heavy cream
1 1/2 cups whole milk
2 teaspoons vanilla extract
5 egg yolks
1/4 cup sugar
1 cup instant hot cocoa powder (without marshmallows)
marshmallows, for topping
Check your ice cream maker manual for specific instructions. For my ice cream maker, you must freeze the freezer bowl for 24 hours before making ice cream.
In a small saucepan, heat the cream, milk, and vanilla extract on medium-low for 10 minutes. Be sure to stir occasionally to prevent boiling.
Meanwhile, in a large mixing bowl, add the yolks and sugar. With a whisk, break the yolks and combine with the sugar. Set aside.
Add the hot cocoa powder to the warmed milk mixture. Stir to combine. Let warm for 5-10 additional minutes or until the cocoa mixture is dissolved and combined. Strain the mixture into a heat-safe mixing bowl.
Working quickly, temper the yolk mixture with the hot cocoa mixture. To temper the yolks, whisk the eggs quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined.
Cover the bowl and place in the fridge. Let it chill for at least 2 hours and up to 24 hours.
Place the ice cream mixture into the ice cream maker and mix for 20 minutes, or until the ice cream is thickened to the desired consistency.
Serve immediately for soft serve, or place in a freezer safe container and freeze for a firmer texture. Top with marshmallows or your favorite topping before serving.