This is a super-simple recipe for chocolate ice cream and can be easily modified. I’ll give you our three favorite variations.
Easy Chocolate Flake Ice Cream
Inspired but modified from here
- 1 c Williams Sonoma hot chocolate mix
- 1/2 c brown sugar, firmly packed
- 1.5 c whole milk
- 3.25 c heavy cream
- 2 T vanilla extract
In a bowl, combine hot chocolate and sugar, whisking to combine well. Add milk and whisk until sugars are dissolved. Stir in heavy cream and vanilla. Pour mixture into the freezer bowl of ice cream maker. Let run for 30 minutes, or until mixture is thick, soft, and creamy. Transfer to airtight container and freeze at least 2 hours or until ice cream is to a desired consistency.
Easy Peppermint Chocolate Flake Ice Cream
- 1/2 c Williams Sonoma hot chocolate mix
- 1/2 c Williams Sonoma peppermint hot chocolate mix
- 1/4 c brown sugar, firmly packed
- 1.5 c whole milk
- 3.25 c heavy cream
- 2 T vanilla extract
In a bowl, combine hot chocolates and sugar, whisking to combine well. Add milk and whisk until sugars are dissolved. Stir in heavy cream and vanilla. Pour mixture into the freezer bowl of ice cream maker. Let run for 30 minutes, or until mixture is thick, soft, and creamy. Transfer to airtight container and freeze at least 2 hours or until ice cream is to a desired consistency.
Easy Chocolate Flake Bourbon Ice Cream
- 1 c Williams Sonoma hot chocolate mix
- 1/4 c white sugar
- 3 c whole milk
- 1 c bourbon cream
- 1 T vanilla extract
In a bowl, combine hot chocolate and sugar, whisking to combine well. Add milk and whisk until sugar is dissolved. Stir in bourbon cream and vanilla. Pour mixture into the freezer bowl of ice cream maker. Let run for 30 minutes, or until mixture is thick, soft, and creamy. Transfer to airtight container and freeze at least 2 hours or until ice cream is to a desired consistency.