Recipe: Häagen-Dazs Peppermint Bark Ice Cream Float

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Image via Häagen-Dazs and Christina Tosi

Happy Wednesday, Noshers!  3 more days ’till the weeeekend!  Can you handle the excitement? I hardly can, seriously.  Do you have any fun weekend plans? Please share!

If you’re currently in a warm-weather area, I am super jealous. Yesterday, my workday required a bit of outdoor walking, and it was so cold in NYC that my legs were literally in pain.  I’ve experienced biting cold, having lived in the NYC area all my life – but I’ve never felt such pain in my legs.  It was a bit scary!  Of course it didn’t help that I was wearing a skirt and tights instead of pants – I know, I know.  It sounds ridiculous, but my work wardrobe only has skirts and dresses – they’re a bit more accommodating to fluctuations in weight from all the eating I do, you know?  I’m completely serious!

ANYWAY, today I’m excited to share a luxurious recipe that’s perfect for a cozy day indoors, especially on a bitingly cold day like today or yesterday.  There are several reasons why I like this recipe so much:

  1. It was created by Christina Tosi of Momofuku Milk Bar, and I absolutely love MMB (check out my write-up on their cookies)
  2. It features Häagen-Dazs Peppermint Bark ice cream, a limited edition flavor – I love limited edition flavors because I’m a sucker for pull marketing, especially anything featuring peppermint.  The availability of this particular flavor is now winding down post-holidays, but I still found a few delicious rogue cartons in my grocery store :)
  3. It features the opposite elements of hot/cold, and I like to keep my tongue alert
  4. The recipe is simple and easy, yet the end result is impressive and amazing. And delicious. Yum.

Häagen-Dazs Peppermint Bark Ice Cream Float

Makes 4-6 servings

  • ½ cup cocoa powder (Dutch processed with alkali)
  • ½ cup sugar
  • 4 oz dark chocolate
  • ½ teaspoon kosher salt
  • 2 cups whole milk
  • 1 carton of Häagen-Dazs Peppermint Bark Ice Cream

1. In a medium mixing bowl, combine cocoa powder, sugar, chocolate and salt.

2. In a medium sized saucepan on medium heat, bring milk to a near scalding boil. Pour milk immediately over the bowl of cocoa, sugar, chocolate and salt. Allow it to sit for 1 minute. Whisk slowly to combine. Continue whisking until mixture is evenly combined and silky smooth. You can always pass it through a fine mesh strainer if you’re
worried there are lumps!

3. Pour hot chocolate evenly into mugs, scoop Häagen-Dazs Peppermint Bark Ice cream on top and garnish with a candy cane or peppermint stick if you’re feeling fancy!


Mmm.  I might make one for myself tonight when I get home from work.  I’m worth it!  If you make one as well, let me know and we’ll have a virtual party :)

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  • Reply
    January 9, 2014 at 8:44 am

    Speaking of feeling fancy, when’s the next virtual party? That float sounds delicious! I like my ice cream beverages carbonated – what do you think of replacing half the milk with club soda?

    • Reply
      January 10, 2014 at 10:37 am

      Yum, that sounds delicious! That reminds me of an egg cream. You’re right – a virtual party would be a great idea! Let me think of what we should have, and I will put up the directions for the next one soon 🙂

  • Reply
    January 9, 2014 at 8:45 am

    Oh if you carbonate it, it would have to be cold. A la Iced hot chocolate.

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