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Peppermint Bark Ice Cream Float

Peppermint Bark Ice Cream Float


makes 4-6 servings, depending on mug size.

½ cup cocoa powder (dutch processed with alkali)
½ cup sugar
4 oz dark chocolate
½ teaspoon kosher salt
2 cups whole milk
1 carton of Häagen-Dazs® peppermint bark ice cream


for sundae:
in a medium mixing bowl, combine cocoa powder, sugar, chocolate and salt.

in a medium sized saucepan on medium heat, bring milk to a near scalding boil. pour milk immediately over the bowl of cocoa, sugar, chocolate and salt. allow it to sit for 1 minute. whisk slowly to combine. continue whisking until mixture is evenly combined and silky smooth. you can always pass it through a fine mesh strainer if you're worried there are lumps!

pour hot chocolate evenly into mugs, scoop Häagen-Dazs® peppermint bark ice cream on top and garnish with a candy cane or peppermint stick if you're feeling fancy!

tricks of the trade:
  • make the hot chocolate in a huge batch so all you have to do is heat and serve.
  • invest in quality cocoa powder and chocolate if you can – it will make a world of difference in the taste and texture of your hot cocoa.
  • use skim or 2 percent milk in place of whole milk if you prefer.