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Hot Cocoa Sundae

Yields Four Sundaes

  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons sugar
  • 1 1/2 cups whole milk
  • 1 cup whipping cream, divided
  • 3 tablespoons sour cream
  • 2 ounces bittersweet chocolate, coarsely chopped
  • 8 scoops (about 1/3 cup each) mint chocolate chip or chocolate chip ice cream (about 1/2 pints, total)

  1. In a heavy 2-quart saucepan, mix cocoa powder and sugar.
  2. Over medium-high heat, gradually whisk milk and 1/2 cup of the whipping cream until smooth. Bring to a boil, reduce heat to low and simmer gently 25 to 35 minutes until cocoa is reduced to slightly less than one cup; stir often and adjust heat as needed, being careful not to boil.
  3. Meanwhile, whip remaining 1/2 cup whipping cream and the sour cream to form soft peaks; refrigerate.
  4. Remove cocoa mixture from heat and immediately add the chopped chocolate; stir until chocolate is completely melted and the mixture is smooth.
  5. Spoon 2 tablespoons hot cocoa mixture into each of the four 8-ounce, straight-sided glasses.
  6. Top each with a scoop of ice cream and 2 tablespoons of whipped cream; repeat layer once, ending with whipped cream.
  7. Serve immediately with spoons.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,