Main page > Ice Cream Recipes > The Chocolate Collection > “Hot Chocolate” Ice Cream> with xanthan gum
THE LIKE-A-PRO ICE CREAM
With Dutch-processed cocoa powder, milk, heavy cream, sugar, and xanthan gum.
This Hot Chocolate Ice Cream was actually created by accident. Our plan was to make a Caramel-Chocolate Ice Cream using the Caramel Sugar from our No-Stress Caramel Ice Cream. However, after tasting it, we realised that the chocolate flavour overpowered the caramel. The result was an ice cream that tasted just like our favourite hot chocolate. It quickly became a favourite, so we decided to add it to our chocolate collection.
Ice Creams made with xanthan gum are our Like-A-Pro ice creams, because which just one extra ingredient -xanthan gum-, you can make an eggless ice cream with a perfect, full-bodied mouthfeel, which churns beautifully, melts uniformly during serving, and keeps well in the freezer for a long time. Just like professionals do!
THE EASY! Crowd-pleasing and easy to make. Eat now and thank us later. With cocoa powder, milk, cream, sugar.
THE ITALIAN WAY. This is your hot weather ice cream: easy to make and resistant to melting. Perfect for popsicle moulds, too. With cocoa powder, milk, cream, sugar, corn starch.
THE FRENCH-STYLE ICE CREAM. Rich and velvety, this is a custard-based ice cream; a tad bit tricky to make, but so much worth it. With cocoa powder, milk, cream, sugar, egg yolks.
THE EASY! Crowd-pleasing and easy to make. Eat now and thank us later. With cocoa powder, milk, cream, sugar.
THE ITALIAN WAY. This is your hot weather ice cream: easy to make and resistant to melting. Perfect for popsicle moulds, too. With cocoa powder, milk, cream, sugar, corn starch.
THE FRENCH-STYLE ICE CREAM. Rich and velvety, this is a custard-based ice cream; a tad bit tricky to make, but so much worth it. With cocoa powder, milk, cream, sugar, egg yolks.
or see:
Do not reduce or replace anything; everything is there for a reason.
This is a quick overview of the recipe. If you are new to ice cream making, do read the recipe before proceeding.
Bring the milk, caramel sugar, and cocoa powder to a boil.
Pour in the blender jug with the cold heavy cream. Turn the blender on and sprinkle the xanthan gum.
Strain the mixture and cool it down over an ice bath.
Put the ice cream mixture in the refrigerator overnight, or until completely cold.
Churn in your ice cream maker until creamy and wavy.
Put it in the freezer for a few hours to set.
As soon as it sets, you can either serve it from the ice cream maker bowl or transfer it to a container and store it in the freezer.
It is recommended to weigh all ingredients, even the liquid ones, to achieve the best results.
To avoid any unwanted loss of quantity, weigh the liquid ingredients directly into the bowl/pan in which you will mix the ingredients, rather than transferring them from one bowl to another.
If a kitchen scale is unavailable, these guidelines may help:
1 cup (US) = 237 ml | 1 tablespoon = 15 ml
Note that the quantities indicated in grams, ounces, and cups in our recipes may not always be exact conversions, but any deviations will not affect the outcome.
This recipe makes a 1.2 litre/quart ice cream mixture (before churning), perfect for ice cream makers with a capacity of 1.5 and up to 2 litres/quarts (like Cuisinart ice cream makers).
If you need to scale the ice cream mixture up or down, use this ratio of the ingredients (in weight only):
caramel sugar 17.5% / Dutch-processed cocoa powder 1.3% / milk 45.6% / heavy cream 35.4% / xanthan gum 0.2%
in desired total weight of ice cream mixture.
For example, if you want to make 1000 g (approx. 1 litre) of ice cream mixture, you need:
• 1000 g x 17.5% = 175 g caramel sugar
• 1000 g x 1.3% = 13 g cocoa powder
• 1000 g x 45.6% = 456 g milk
• 1000 g x 35.4% = 354 g heavy cream
• 1000 g x 0.2% = 2 g xanthan gum
Substituting Caramel Sugar with Light Brown Sugar
Caramelisation can be skipped by replacing it with light brown sugar, which is an acceptable substitute. However, the flavour will be slightly different. To obtain a similar taste as caramel sugar, add two tablespoons of vanilla extract. We’ve tested both ways and found that caramel sugar gives the ice cream a distinct Hot Chocolate flavour, so we highly recommend using it. If you want to skip the caramelisation process, using light brown sugar and two tablespoons of pure vanilla extract is your next best option. Follow these steps:
A flexible rubber spatula is good for:
-wiping the bottom of the saucepan when you cook dairy on the stovetop.
-scraping residues from bowls, saucepans etc.
If you do not have one, we strongly encourage you to buy one, preferably a flexible one.
The ice cream mixture needs to cool completely before churning, so prepare it in advance (approx. 8 hours before) to give it time to chill in the refrigerator.
If your ice cream maker has a removable freezer bowl, put it in the freezer for the whole time indicated by the manufacturer before churning, usually 24 hours.
Line a baking tray with parchment paper and place it next to the stovetop. Put two trivets beneath the baking tray to protect the counter from the heat, making sure that the tray is levelled and secure in its place.
Bring the water to a boil: in a medium, heavy-bottomed saucepan pour the water (250 g; 8.8 oz) and bring it to a boil over high heat (100° C / 212° F / it bubbles up vigorously).
Add the sugar: remove the saucepan from the heat and add the sugar (250 g; 8.8 oz). Stir for 1 minute; do not estimate it, time it. This is the time the sugar needs to dissolve; some sugar granules left are ok.
Caramelise the sugar: return the saucepan with the syrup over high heat and cook until it is a deep brown caramel colour (180° C / 356° F if you use a thermometer). Do not stir while it cooks. As the caramel darkens, you can reduce the heat to medium-high to better control the caramelisation, you can lower the heat to medium-high, but never below that point as it will halt the process. If you notice darker spots forming, tilt the pan gently once or twice to distribute the heat evenly.
Remove the saucepan from the heat and pour the caramel over the parchment paper, scraping with the rubber spatula caramel residues from the saucepan,
Let it cool down for approximately 30-40 minutes or until it doesn’t feel warm to the touch (this is at 27° C / 80° F if you use an infrared thermometer).
Note that the caramel is very sensitive to humidity, so from now on, take care that anything it comes into contact with is completely dry. Don’t leave it exposed to the kitchen’s humidity either; as soon as it comes to room temperature, either proceed with the recipe or put it in an airtight bag.
Break the caramel into pieces with your hands (dry, please) and put the pieces in a (completely dry) blender jug/food processor. Pulse to break the caramel to pieces as fine as possible.
A blender creates a fine powder which dissolves easily. A food processor breaks the caramel into pieces, the size of a rice grain, which just take a little longer to dissolve.
Store the caramel sugar: weigh out the caramel sugar (205 g; 7.2 oz; all of it if measuring in cups) you need for the ice cream into a (completely dry) airtight container and close the lid. Proceed with the recipe, or keep it for up to one month. Any leftover caramel sugar can be stored in an airtight container and used to sprinkle over the ice cream or to flavour your coffee.
Set up your blender; it should be heatproof and large enough to hold 1200 ml of liquid and blend 800 ml of warm liquid.
Warm the milk: put the milk (535 g; 18.9 oz) in a medium saucepan and warm over medium heat stirring often, until the milk is hot and steamy (this is at 75° C / 167° F if you have a thermometer). Do not let it boil.
Pour the warm milk into the blender; with the blender on, gradually add the caramel sugar (205 g; 7.2 oz) in 3 parts, blending to dissolve it.
Add the sifted cocoa powder (15 g; 0.5 oz) with the blender on and blend for one more minute to dissolve. Note that the caramel sugar is so sensitive to humidity that if you linger the spoon you use to add the caramel sugar over the steamy warm milk, it hardens. You can remove
Strain the ice cream mixture over a fine-mesh sieve and back into the saucepan you used to warm the milk (no need to rinse).
If any small bits of caramel sugar are left on the sieve after straining, just put them back in the caramel milk; they will gradually dissolve. But if there are large clumps of undissolved caramel sugar left, put them into another saucepan with a splash of the caramel milk and stir over medium heat to fully melt, before adding back to the caramel milk.
Pour the cold heavy cream (415 g; 14.6 oz) into the blender jug (or a large bowl, if using an immersion blender).
Bring the “hot chocolate” milk to a boil: place the saucepan with the “hot-chocolate” (from step 2) over medium-high heat, and warm, stirring occasionally; when it comes to a rolling boil (95°C; 203°F; or when large bubbles which pop vigorously appear on the surface; or if it starts to overflow), immediately remove it from the heat and pour it into the blender jug with the cold heavy cream.
Sprinkle in the xanthan gum: with the blender on, slowly sprinkle the xanthan gum (¾ tsp.) over the surface and blend for 2 minutes to fully hydrate the xanthan gum. Do not expect the blend to thicken; it will thicken slightly as it cools.
Strain the ice cream mixture over a fine-mesh sieve and into a bowl. Prefer stainless steel or heatproof glass bowls as they chill faster. Avoid using plastic or glass bowls, as plastic may not chill the mixture well, while glass may break from the sudden temperature changes.
Cool it down: prepare an ice bath by putting the bowl with the ice cream mixture into a larger bowl and filling the empty sides with ice cubes and cold water. How many ice cubes? A tray of ice cubes (200 g; 7 oz of ice) is enough to cool down the ice cream mixture: we just need to cool it down until it is no longer warm to the touch so that you can safely put it in the refrigerator. This will take approx. 15 minutes; do stir occasionally.
Chill until completely cold: cover the bowl and refrigerate for at least 8 hours and up to 3 days. Xanthan gum needs 6-8 hours in the refrigerator to fully develop, so do not rush the cooling process.
Check if the ice cream mixture is cold before churning it: below 12ºC / 54ºF / it feels fridge-cold when you place your index finger into it.
Prepare the ice cream maker according to the manufacturer’s instructions.
Blend before churning: briefly blitz the ice cream mixture with an immersion blender, stopping once to scrape down the sides and bottom with a rubber spatula. This improves consistency and ensures a smooth, even texture.
Churn: with the machine running, pour the ice cream mixture through the canister and into the ice cream maker. Leave to churn until fluffed up and creamy; depending on your ice cream maker, this can take anywhere from 30-60 minutes.
This ice cream mixture expands and becomes airy as it churns. You’ll know it’s ready when it looks smooth, creamy, and slightly wavy—similar to soft-serve ice cream. Churning time varies depending on your machine and can take anywhere from 30 to 70 minutes.
To check the texture, lift a spoonful. It should be thick enough to stay on the spoon, but still soft. If it looks too thin or starts melting immediately, it needs more time.
If you’re unsure, let it churn for 10 more minutes. Keep in mind that it won’t look like store-bought ice cream at this point—it will still be soft. It only becomes firm and scoopable after a few hours in the freezer.
Stop the machine once the mixture is thick and creamy. If you continue churning beyond that point, the mixture can start losing the air it has built up and may seize, resulting in a dense, heavy texture.
One important note: some ice cream makers are programmed to stop automatically after a fixed time, but that doesn’t always mean the ice cream is ready. If your machine stops and the mixture still looks too soft, simply restart it and continue churning until the texture improves.
Put in the freezer to set: before serving the ice cream or moving it to a container for storing, you have to put it in the freezer to set. To do so, turn off the ice cream maker and:
· remove the removable freezer bowl (still filled with the ice cream) from the ice cream machine
· remove the paddle, scraping any ice cream attached to it back into the ice cream bowl
· place it in the freezer, uncovered
Setting time depends on many factors; see notes below for indicative times.
Serve or store: when it sets, you can serve it directly from the removable freezer bowl or transfer it to an airtight container for longer storage.
The setting time depends on the type of ice cream maker you’re using. Here are the general guidelines:
3–5 hours for machines with removable freezer bowls (these bowls must be pre-frozen before churning)
Under 1 hour for machines with built-in compressors and aluminum bowls
⚠️ Important: Ice cream in aluminum bowls sets quickly. Do not leave it for too long—once fully frozen, it can become extremely hard and difficult to remove without risking scratches to the bowl. Always monitor it closely.
To check if the ice cream is ready, aim for an internal temperature of –11°C (12°F). If you don’t have a thermometer, use this simple test:
Insert a round-tip knife all the way to the bottom of the ice cream:
✔ If it goes in smoothly but meets gentle resistance, it’s ready
✖ If it feels hard on top but soft underneath, it needs more time
✖ If it’s too firm to insert the knife, it’s over-frozen and likely too hard to scoop
If it’s over-frozen, don’t worry—head to the next section for how to bring it back to scoopable.
If the ice cream sits in the freezer in the removable freezer bowl for too long after it has set, it can become too hard to scoop or remove.
To make it scoopable again:
Place the bowl in the refrigerator and allow the ice cream to soften gradually.
Here’s how long that may take:
4–10 hours for removable freezer bowls (pre-freeze models)
1–2 hours for aluminum bowls (from compressor ice cream makers)
Note: These times are approximate and may vary depending on your fridge and the amount of ice cream. Check the texture occasionally as it softens.
Once the ice cream is soft enough to scoop—or its internal temperature reads approximately –11°C (12°F)—you can:
✔ Transfer it to another container and store it in the freezer
✔ Or serve it directly from the bowl
Just be sure to avoid digging into an over-frozen bowl with hard utensils, especially if using a nonstick-coated or aluminum bowl.
Straight after churning, the ice cream has a soft-serve consistency and melts almost instantly on contact. At this stage, it’s too soft to serve neatly or transfer easily—it’s simply too messy to handle.
Freezing the ice cream immediately after churning allows it to set properly. This step brings it to the right texture: scoopable, stable, and easy to portion or transfer into a storage container.
It’s the final step that turns churned ice cream into finished ice cream.
Storing: Transfer the finished ice cream to a lidded container and store it in the freezer for up to one month.
Cover it well to protect it from absorbing any unwanted freezer smells.
Scooping: Like all artisanal-style ice creams, this one freezes hard over time.
To make it scoopable again, place the container in the refrigerator for 45–60 minutes, or until the internal temperature reaches about –11°C (12°F).
Once softened, it’ll scoop cleanly and serve beautifully.
