I had the idea for these Hot Chocolate Ice Cream Floats dancing around in my head the past three months, but for some reason it has taken me until now to share this magical creation with you.
This recipe is a twist on an affogato, but coffee is swapped out for hot chocolate made with chopped bittersweet chocolate and whole milk. If you are someone like me who doesn’t enjoy a caffeine buzz, this dessert is right up your alley.
The hot chocolate melts the ice cream slightly turning the drink into a thick slurry that is equal parts warm and cold, sweet and rich. You can use whatever ice cream you have on hand. I used chocolate mudslide which made for an incredibly decadent treat.
However, since today is Saint Patrick’s today, may I suggest mint chocolate chip?
The best part about this Hot Chocolate Ice Cream Floats is the presentation itself. Your friends will no doubt stare in wonder as you pour the hot chocolate on top of the single scoop of ice cream. I love impressive desserts that are effortless. Enjoy!
If you decide to take a chance on these Hot Chocolate Ice Cream Floats, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 1⅓ cup whole milk
- 3 oz bittersweet chocolate, 65% or higher, chopped
- a pinch of brown sugar
- 1 pint ice cream of your choosing, softened
- In a sauce pan, warm milk and add the bittersweet chocolate. Stir with a whisk, until the mixture has thickened, about 3 minutes. Take saucepan off the heat, and add brown sugar. Set aside while you go ahead and prepare the ice cream.
- Scoop one scoop of ice cream into a glass mug. Pour hot chocolate mixture over top. Repeat with the remaining glasses. Serve.