Blue Bell Hot Chocolate Float with Dutch Chocolate Ice Cream

Double Dutch Hot Chocolate Float

Just when you thought winter couldn’t get any better than the comfort of hot chocolate, there’s a new twist on the tradition: Add a scoop of Blue Bell and sink into the joy!
Share the Sweetness:

Double Dutch Hot Chocolate Float


  • 1 half gallon Blue Bell Dutch Chocolate Ice Cream
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 cup hot water
  • 1/8 tsp salt
  • 4 cups milk (preferably whole or 2% dairy, or unsweetened almond or oat milk)
  • 1 tsp vanilla


  1. In a medium saucepan over medium heat, combine the cocoa powder, sugar, water, and salt. Cook, stirring constantly until smooth, slowly bringing the mixture to a simmer.
  2. Reduce the heat to medium-low and stir in the milk, being careful not to let it boil.
  3. Remove saucepan from the heat and stir in the vanilla.
  4. Place 1-2 scoops of Blue Bell Dutch Chocolate Ice Cream in each mug, then top with hot cocoa.
  5. Serve immediately with lots of warm love.

Overhead view of three different flavors of Blue Bell hot chocolate recipes

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