A classic German summertime drink – Eisschokolade is like a hot chocolate turned into a summertime drink mixed with vanilla or coffee ice cream!
FAQs Eis schokolade
Can I use vanilla ice cream instead of coffee chip ice cream?
Yes, you can use any ice cream you want in this recipe! In addition to my favorite – coffee chip – you could use: rocky road, vanilla, salted caramel, butter pecan, etc…
Can I use non dairy milk?
Yes, this recipe can easily use non dairy milk. I would recommend using something creamier to give it the same richness, such as coconut milk or a creamy oat milk. But, feel free to play around and try out different milks! If you find a combo you like, leave a comment below so other people can try it too!
Can I make Eisschokolade ahead of time?
The assembly should wait until you are ready to serve but the hot chocolate base can be made up to a few days in advance and put in the fridge until you are ready to use it!
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Tips for making Klassiche Eis Schokolade
- Make sure the cocoa powder and sugar are fully dissolved into the milk before pouring it over the chopped chocolate.
- While the milk is heating up whisk/stir it frequently to avoid scorching the milk.
- Once the hot milk is poured over the finely chopped chocolate, make sure to whisk it until all of the chocolate is dissolved and fully incorporated. This will take about 5 minutes.
- If the hot chocolate mixture has separated during the cooling process, give it a quick whisk before serving.
- Allow the chocolate beverage to cool fully in the fridge before serving it – otherwise the ice cream will melt almost immediately.
- Milk: I use skim milk in this recipe but any non dairy milk or whole milk will work too!
- Heavy Cream: Heavy cream adds a delicious richness to the chocolate mixture but if you want to keep this recipe non-dairy, try swapping it for coconut cream.
- Granulated sugar: Because the hot chocolate mixture is being made from scratch, the sugar is necessary to balance out the cocoa powder.
- Cocoa Powder: I use natural cocoa powder in this recipe but dutch processed cocoa powder will work too.
- Semisweet Chocolate: This is the key to the rich and creamy hot chocolate mixture. Make sure to chop it finely before pouring the hot milk over top.
- Coffee Chip Ice cream: I LOVE using coffee ice cream in this eisschokolade rezept; however, vanilla ice cream is much more traditional! Vegan/ non-dairy ice cream works as well.
How to make German Eisschokolade
Make the Hot Chocolate mixture
- In a medium sauce pot, combine the milk, heavy cream, sugar, and cocoa powder. Stirring frequently, bring the mixture to a brief boil, over medium/high heat.
- While the milk is heating up, finely chop the chocolate and place it in a medium sized heat safe bowl.
- Once the milk is hot and the sugar and cocoa are fully dissolved, pour the milk over the chopped chocolate and let it sit for 1 minute.
- After the minute has passed, whisk the milk and chocolate together for about 5 minutes until all of the chocolate has melted into the milk.
- Place the hot chocolate milk mixture into the fridge and allow it to cool for at least 2 hours and up to 2 days.
- Place 1 – 2 scoops of ice cream into each cup, then top with the cold chocolate mixture.
- Optionally, dollop some whipped cream on top of each glass and enjoy!
- 875 ml skim milk
- 125 ml heavy cream
- 100 grams granulated sugar
- 15 grams cocoa powder natural or dutch processed
- 7 oz semi-sweet chocolate
- 4 scoops coffee ice cream
Make the Hot Chocolate Base
- In a medium sauce pot, combine the milk, heavy cream, sugar and cocoa powder.
- Heat over medium/high heat until it is just boiling; whisking it frequently. Continue heating until the mixture just begins to boil.
- While the milk is heating up, finely chop the chocolate and place it into a heat safe bowl.
- Once the milk is boiling, pour it over the chopped chocolate and let it sit for 1 minute.
- After the minute has passed, whisk the chocolate and milk together until all of the chocolate has melted into the milk. This should take about 5 minutes.
- Place the hot chocolate mixture in the fridge to chill for a minimum of 2 hours but up to 2 days in advance.
- In each glass, scoop 1-2 scoops of ice cream.
- Pour the chilled chocolate mixture over the ice cream until the glass is almost full.
- Optionally, top each glass with freshly whipped cream.