We Used Starbucks Hot Chocolate Mix For This One
Maddie and I were thinking about making some homemade ice cream and since chocolate is her favorite, we thought we would give that a try. I looked in the recipe book that came with my new Cuisinart Ice Cream Gelato Maker and found a basic recipe that looked easy enough.
The only problem was the recipe called for cocoa powder which I couldn’t find and thought we didn’t have in the house. It turns out we had plenty but I was looking in all the wrong places. Not to be dissuaded, Maddie and I found some Starbucks Hot Chocolate Mix in the cupboard and decided to give it a try.
The results were better than we expected: rich and creamy and just the right amount of sweetness. What I really like about this recipe is how easy it is. The base takes less time to prepare because it is not “custard-style” ice cream that calls for eggs and has to be cooked beforehand nor is it a gelato that also has to be heated up on the stove first.
I think you’ll like this Hot Chocolate Ice Cream and I suggest you give it a try.
Hot Chocolate Ice Cream Recipe
- ¾ cup Starbucks Hot Chocolate Mix sifted (cocoa powder works too)
- ½ cup granulated sugar
- ⅓ cup dark sugar or light brown sugar
- 1 pinch sea salt
- 1 cup whole milk
- 2 cups heavy cream
- ½ tablespoon pure vanilla extract
- In a bowl big enough to hold all the above ingredients, combine the hot chocolate (cocoa powder) mix with the sugars and salt.
- Add the milk and combine using a hand mixer set on low speed or a whisk like I did until everything is dissolved and combined well.
- Add the heavy cream and vanilla and whisk until everything is again well combined. You now have your ice base. Cover and refrigerate for a minimum of 2 hours or as long as overnight. I have read the longer you let this base sit, the better the ice cream. One of these days I’ll let it sit overnight.
- Before you add the base mixture to your ice cream maker, be sure to whisk it again. Follow your cream maker’s instructions and let it do its magic for about 40 - 50 minutes. At this time, the ice cream will be soft with a creamy texture, too soft for my liking so I stick it back into the freezer for a couple of hours to let it firm up.
- Before serving, remove it from the freezer for 5 to 10 minutes, if you can wait that long.
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