Frozen Hot Chocolate
Published June 16, 2021 • Updated March 8, 2026
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I make this frozen hot chocolate with real melted sugar-free chocolate instead of cocoa mix, and you can taste it immediately. Three ingredients, thick as soft-serve, completely keto.
I started making this three summers ago when I was trying to recreate the thick, creamy frozen hot chocolate you get at Serendipity in New York. Their version is iconic, but it’s also a sugar bomb. Most copycat recipes use cocoa powder mixed with sweetener, which tastes fine but never gets that rich, velvety texture. The secret is melting real sugar-free chocolate first, then blending it with ice. That one change turns it from a watery chocolate slush into something closer to soft-serve.
The ingredient list barely needs writing down: sugar-free chocolate chips, macadamia nut milk, heavy cream, ice. That’s it. I keep all four stocked, so this comes together in about five minutes with zero planning. On hot days when I don’t feel like cooking, this plus a piece of keto fudge is dinner. Not proud of it, but honest about it.
And yes, the thickness is on purpose. When a reader asked if the soft-serve consistency was a mistake, I told her that’s exactly what I’m going for. If you want it thinner and more drinkable, splash in extra milk and pulse the blender a few times. But try it thick first. It feels more like a frozen dessert than a drink, which is the whole point.
One thing I learned the hard way: let the melted chocolate cool for about a minute before adding the cold milk. If you pour cold liquid into hot melted chocolate, it seizes into clumps. A quick stir with room-temperature milk first keeps everything smooth, then the ice and blender handle the rest. My reader Aaliyah tested six batches and figured out something I missed: extra ice actually thins the drink instead of thickening it. She went back to 2 cups exactly, blended longer, and nailed the soft-serve texture.
At 322 calories per serving with plenty of fat from the heavy cream, this is my go-to keto treat when chocolate cravings hit. I’ve had it as a late afternoon snack when I know dinner is running late, and it keeps me full without the crash you get from a sugary Frappuccino. When I brought a batch to a pool party last summer, two people asked for the recipe before they found out there was no sugar.
The recipe makes four servings, so I usually batch it on Friday nights. It’s become a summer thing in our house. My daughter grabs the blender, my son picks toppings (always extra whipped cream and chocolate shavings), and I handle the chocolate melting because they still manage to burn it if I look away for 10 seconds.
If you like chocolate drinks, my chocolate peanut butter smoothie hits the same craving when you want something with more protein. And for something completely different on hot days, I reach for sugar-free vodka lemonade once the kids go to bed.
How to Make It
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Ingredients
1/2 cup heavy whipping cream -
6 oz sugar free chocolate chips
-
3/4 cup macadamia nut milk, divided
-
2 cups ice
Step by Step Instructions
Step by Step Instructions
Whip the cream
Add heavy cream to a medium bowl and beat with an electric mixer until medium to stiff peaks form. Refrigerate.
Melt chocolate
Melt sugar-free chocolate in the microwave in a small bowl at 30 second intervals, stirring in between, until melted. You can also use a double boiler on the stove top to melt the chocolate.
Blend
Add chocolate mixture, remaining macadamia nut milk and ice to a blender. Blend until smooth.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use a different milk instead of macadamia nut milk?
I've made this with almond milk, coconut milk, and macadamia nut milk. They all work. Almond milk is the most neutral, coconut milk adds a slight tropical note, and macadamia gives the creamiest result. My reader Em used unsweetened almond milk and said her 7-year-old loved it, so don't overthink this one.
What can I use if I don't have sugar-free chocolate chips?
I've subbed in about 3 tablespoons of unsweetened cocoa powder mixed with my preferred sweetener (I use monk fruit). It works, but the texture is thinner since you're missing the cocoa butter from the chips. If I have the choice, I always go with real chocolate chips for that thick, rich consistency.
How do I control the thickness?
I blend mine for about 45 seconds and it comes out thick, almost like soft-serve. That's intentional. If you want it more drinkable, add an extra splash of milk after blending and pulse two or three times. If you want it even thicker, use less milk or toss in a few more ice cubes. I've played with the ratio a lot, and it's pretty forgiving.
How should I store this if I make it ahead?
I pour leftovers into an airtight container and freeze them. When I'm ready for another glass, I let it sit on the counter for five to eight minutes, then hit it with the blender again for 10 seconds. It won't be quite as smooth as fresh, but it's close. I've kept it frozen for up to a week with no issues.
What if my sugar-free chocolate has an aftertaste?
I had this problem with a few brands before I found ChocZero. The key is using chocolate sweetened with monk fruit instead of maltitol or erythritol, which tend to have a cooling or bitter finish. If you're stuck with a brand that has some aftertaste, I've found that a tiny pinch of salt in the blender helps cut it. My go-to is always ChocZero dark chocolate chips because they taste like real chocolate with no asterisks.
Can I add a shot of espresso for a mocha version?
I do this all the time. I pull a shot of espresso, let it cool for a minute so it doesn't melt the ice too fast, and blend it in with everything else. The coffee deepens the chocolate flavor without making it taste like a latte. I use about one ounce of espresso per serving. Any more and the coffee takes over. If you like that combo, my keto frappuccino is the coffee-forward version of the same idea.
How many net carbs per serving?
With ChocZero dark chocolate chips, I get about 3 net carbs per serving. The heavy cream adds less than a gram, and the macadamia nut milk is close to zero. The exact count shifts depending on your chocolate brand, so I always check the label. I've been tracking my macros since I started keto in 2012 and this fits into my daily limit without a second thought.
What's the difference between this and a chocolate milkshake?
The big difference is ice cream. A milkshake starts with ice cream as the base, so it's heavy and dense. I build this from melted chocolate, milk, cream, and ice blended together, so the texture is lighter but still thick. Think soft-serve consistency without the dairy-heavy base. I've made both and they scratch completely different itches. This is what I reach for when I want chocolate without feeling weighed down.
Tried the cocoa powder version twice and it always came out icy and watery. Was skeptical this would be any different, but melted chocolate is what actually changes the texture. Blends thick and dense, way closer to a dessert bar than anything I've made at home. Macadamia milk sounds weird but you can't taste it at all. Done with cocoa powder.
The macadamia milk gets everyone. I barely noticed it my first time either. Just creaminess, no flavor carry-through at all.
Made this six times now and the thing that changed everything was the blend time. I kept adding extra ice thinking it would make it thicker, but it just came out watery every time. Went back to the 2 cups exactly and blended way longer and it came out like actual soft serve, thick enough that I had to eat the last bit with a spoon. Also switched to Lily's dark chocolate chips instead of whatever I was using before and the flavor is SO much better, way more like real hot chocolate. I genuinely cannot stop making this on cold nights. Basic blender works fine too, I was worried I needed something fancier.
Yes on Lily's dark. The blend time thing is real. More ice just thins it out.
I'll be honest, I was skeptical that melting actual chocolate chips would make a noticeable difference over just using cocoa powder. I've tried a few frozen hot chocolate recipes before and most ended up tasting watery and flat, so I had low expectations going in. The texture on this one surprised me. Thick and smooth, closer to soft-serve than a blended drink, which none of the others I've tried came close to. I was also nervous about the macadamia nut milk (I had to order it specifically for this), but it blends in completely and keeps everything creamy without any weird aftertaste. Made it twice this week, which says a lot for February.
Cocoa powder gets close on flavor but you miss the cocoa butter. That's what builds the thickness. The chips do both.
I blended this for about 45 seconds and it came out pretty thick, almost soft-serve consistency. Should I thin it with more milk or is that what you're going for?
That's actually what you want. The soft-serve thickness is the goal. But if you like it more drinkable, add another splash of macadamia milk and pulse a few times.
This was really good! Substituted unsweetened almond milk because that's what I had. The 7 year old and I loved it!
Almond milk is what I use too when I'm out of macadamia. Slightly less creamy but the flavor's all there. The 7-year-old test is the real one.