Blue Bell Hot Chocolate Float with Blue Bell Mint Chocolate Ice Cream

Wintery Mint Hot Chocolate Float

Add a scoop of Blue Bell Mint Chocolate Chip Ice Cream to your next hot chocolate and watch the joy sink in!
Share the Sweetness:

Wintery Mint Hot Chocolate Float


  • 1 half gallon Blue Bell Mint Chocolate Chip Ice Cream
  • 4 cups milk (preferably whole or 2%)
  • 10-12 fresh mint leaves, torn in half
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup granulated sugar
  • 1/2 cup bittersweet or semisweet chocolate chips or chopped chocolate bar
  • 1/4 tsp pure vanilla extract
  • Optional garish: chocolate mints


  1. Place milk in a small saucepan and bring to a simmer over medium-low heat. Add torn mint leaves, cover, and remove pan from heat. Steep milk for 10-15 minutes.
  2. Remove mint leaves with a slotted spoon and return saucepan to medium/medium-low heat.
  3. Add cocoa powder and sugar, whisking frequently until warm, but not boiling. Add chocolate chips and whisk constantly until the chips melt and are incorporated into the milk.
  4. Place 1-2 scoops of Blue Bell Mint Chocolate Chip Ice Cream in each mug, then pour in hot cocoa.
  5. Top each mugful with a chocolate mint. Serve immediately then stand back and wait for the applause.

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

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