Frozen Hot Chocolate
20 min
|
easy
|
gluten-free,
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 5 min | 20 min |
Introduction
This frozen hot chocolate tastes like your favorite cozy winter drink blended into a thick, creamy milkshake.
It’s rich with real cocoa and melted chocolate chips, plus ice cream for that extra-indulgent, frosty finish.
Serve it as a fun after-school treat, an easy dessert for guests, or a cool twist on hot chocolate night.
Ingredients (3 servings)
Ingredients
Ingredients for the Topping
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How to Make Frozen Hot Chocolate
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Chill the glasses and measure ingredients
Place two or three tall glasses in the freezer so they get nice and frosty.
Measure all ingredients so they are ready to go before you start blending.
-
Melt the chocolate with cocoa and milk
Add the chocolate chips, cocoa powder, and 1 cup of the milk to a small saucepan.
Warm over low heat, stirring often, until the chocolate melts and the mixture looks smooth and glossy.
Do not let it boil, because boiled milk can taste scorched and change the texture.
-
Cool the chocolate base
Remove the pan from the heat and stir in the pinch of salt and vanilla extract.
Let the mixture cool until just slightly warm, about 10 minutes, so it does not melt the ice cream.
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Blend everything until frosty
To a blender, add the cooled chocolate mixture, remaining 1 cup milk, heavy cream, vanilla ice cream, and ice cubes.
Blend on high until the drink looks thick, smooth, and slushy, with no large ice chunks.
Taste and adjust sweetness by adding a bit more chocolate chips or ice cream if you like.
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Serve with whipped cream
Pour the frozen hot chocolate into the chilled glasses, dividing it evenly.
Top each glass with a generous swirl of whipped cream right before serving.
Substitutions
- Whole milk -> 2% milk or oat milk
- You can swap whole milk with 2% milk for a slightly lighter drink that still tastes creamy. Oat milk gives a similar body and adds a gentle sweetness that works well with chocolate.
- Heavy cream -> half-and-half or coconut cream
- Use half-and-half if you want a little less richness but still crave that smooth, milkshake-style sip. For a dairy-free twist, coconut cream makes the drink lush and adds a light coconut note.
- Milk chocolate chips -> dark chocolate chips
- Dark chocolate deepens the cocoa flavor and keeps the drink from tasting overly sweet. The frozen hot chocolate will still blend smoothly and feel just as indulgent.
Tips
- Use a powerful blender
- A high-speed blender crushes the ice quickly, so the drink turns slushy instead of icy and chunky. If your blender is weaker, blend longer and pause to scrape the sides.
- Adjust thickness to your taste
- For a thicker, milkshake-style drink, add more ice cream or a few extra ice cubes. For a looser texture, splash in a bit more cold milk and blend again.
- Do not overheat the chocolate
- Keep the heat low and remove the pan as soon as the chocolate melts completely. Overheating can cause the chocolate to seize and turn grainy.
- Cool the base before blending
- If the chocolate mixture is too hot, it will melt the ice and ice cream right away. Letting it cool gives you that perfect frosty, thick texture.
- Chill your glasses
- Frozen glasses keep the drink colder longer and prevent quick melting at the edges. It also makes the presentation feel a little extra special.
Nutrition Facts *
| Energy | 694 | kcal |
|---|---|---|
| Protein | 12 | g |
| Total Fat | 47 | g |
| Carbohydrates | 70 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- What should I do if my frozen hot chocolate turns out too thin?
- Blend in a few more ice cubes or another scoop of ice cream to thicken it. You can also add a small handful of extra chocolate chips for body.
- How can I fix it if the drink is too thick to pour?
- Stop the blender and splash in a little more cold milk or a spoonful of cream. Blend again just until everything moves easily and looks silky.
- Why does my chocolate mixture look grainy or separated?
- Grainy texture usually means the chocolate overheated and started to seize. Remove it from the heat and whisk in a splash of milk until it smooths out.
- Can I make this frozen hot chocolate ahead of time?
- The blended drink is best right away, because the ice slowly melts and waters it down. You can make the chocolate base several hours ahead and chill it, then blend to order.
Serving Suggestions
A drizzle of chocolate syrup or a sprinkle of cocoa powder on the whipped cream adds a pretty cafe-style touch.
Pair your frozen hot chocolate with salty snacks like popcorn or pretzels for a fun movie night contrast.
For a grown-up twist, blend in a shot of chilled espresso to create a mocha style version.
Reviews
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Ashley, Omaha: This was pretty good and hit the spot for a quick dessert drink, though it was a little richer than I expected. The “cool the chocolate base” step wasn’t super clear to me. I wasn’t sure if it should be room temp or actually chilled, and mine still melted the ice cream a bit and made it thinner. Next time I’d chill the chocolate mixture in the fridge for a few minutes (stirring once or twice) before blending, and I’d also swap the ice cubes for crushed ice so it slushes up faster.
: Happy it hit the spot, Ashley! For a thicker, slushier texture, let the chocolate base cool to lukewarm then chill it in the fridge for 10 to 15 minutes (stir once or twice) before blending, and crushed ice is a great call. 😊
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