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So, hot cocoa is good hot, obviously, but it is also amazing as an ice cream! That’s right folks Hot Cocoa Ice Cream, it even has marshmallows in it and a “hot” fudge ripple! You could even serve it with a sprinkle of crushed peppermint if you wanted to. Personally, I can’t drink really hot stuff so hot cocoa is not something that I enjoy. However, I can and do enjoy Hot Cocoa Ice Cream!
Whisk in the milk. Heat and stir until the mixture thickens.
Remove the sauce from the heat and stir in the vanilla and butter. Refrigerate until ready to use.
In a medium bowl place some chocolate chips. Set aside.
In a medium saucepan bring heavy cream and sugar to a boil.
Whisk about 1/2c.-1c. of the boiling cream into the egg mixture.
Remove the saucepan from the heat and stir in the vanilla. Sorry about the steamy picture.
Pour this over the chocolate chips in the bowl.
Stir until the chips are melted and well combined. Refrigerate overnight.
Then next day give your ice cream base a good stir and then freeze it in your ice-cream maker according to the manufacturer’s directions. When the ice cream is done layer it in a freezable container: half the ice cream, half the marshmallows, half the fudge sauce, repeat. Then stir it around a couple times to make a nice ripple.
This ice cream is so good! I can’t even tell you much I love marshmallows in ice cream and then add in a fudge ripple… Amazing! It is really a great ice cream and if you like hot cocoa then I think you will really enjoy this Hot Cocoa Ice Cream. Of course, it won’t warm you up like hot cocoa but it still tastes wonderful!
Do you like hot cocoa hot or iced?
- For the Hot Fudge:
- ½c. sugar
- 2T. cornstarch
- 3T. cocoa powder
- ½c. milk
- 2T. butter
- ½t. pure vanilla extract
- For the Ice Cream:
- 6 egg yolks
- ⅓c. sugar
- 2½c. heavy cream
- ⅓c. sugar
- 1t. pure vanilla extract
- ½c. chocolate chips
- 2c. mini marshmallows
- For the Hot Fudge:
- In a medium saucepan whisk the ½c. sugar, cornstarch, and cocoa together.
- Whisk in the milk. Heat and stir until the mixture boils and thickens.
- Remove the saucepan from the heat and stir in the butter and ½t. vanilla. Refrigerate until ready to use.
- For the Hot Cocoa Ice Cream:
- In a small bowl whisk the egg yolks and ⅓c. sugar together until light and fluffy, set aside.
- Place the chocolate chips in a medium bowl, set asides.
- In a medium saucepan bring the heavy cream and ⅓c. sugar to a boil, stirring often.
- Remove the saucepan from the heat and whisk about ½c. of the cream mixture into the egg yolks. Whisk all of the egg yolks back into the saucepan with the cream.
- Return the saucepan to the heat and cook and stir until the mixture is thick enough to coat the back of a wooden spoon and hold its shape after you draw your finger through it.
- Remove the saucepan from the heat and stir in the 1t. vanilla.
- Pour the mixture from the saucepan over the chocolate chips. Stir until well combined. Refrigerate overnight.
- Freeze the chilled ice cream in an ice cream maker according to the manufacturer's directions.
- Layer the ice cream in a freezable container: half the ice cream, half the marshmallows, half the fudge, repeat. Stir everything around a few times to make a nice ripple. Freeze until ready to serve.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)