The Peppermint Bark Ice Cream Float recipe, crafted by Momofuku Milk Bar Chef Christina Tosi and Häagen-Dazs is made with cocoa powder, rich, dark chocolate and a carton of Peppermint Bark ice cream.
Christina’s Inspiration: “I do NOT mess around with my hot chocolate. As a pastry chef, it’s practically required to have a killer hot chocolate recipe at the ready when the cold months come knocking. (Mine includes my European ganache-like roots with my American instant hot chocolate memories.) I love temperature contrast in a good dessert, which is why Häagen-Dazs® Peppermint Bark ice cream just screamed out ‘dunk me in hot chocolate!’ the first time I took a bite! I love that floats are usually only served in the warmer months with a fizzy soda, though with a warm, thick mug of hot chocolate, it’s every bit as perfect.”
Häagen-Dazs® Peppermint Bark Ice Cream Float Recipe
1⁄2 cup cocoa powder (Dutch processed with alkali)
1⁄2 cup sugar
4 oz dark chocolate
1⁄2 teaspoon kosher salt
2 cups whole milk
1 carton of Häagen-Dazs Peppermint Bark Ice Cream
Yield: makes 4-6 servings, depending on mug size
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.