1st Buy Delicious Hocco ice cream Products Near You

If you grew up in India, there’s a good chance you’ve enjoyed the creamy, comforting flavors of hocco ice cream—that perfect blend of smooth texture, sweet nostalgia, and melt-in-your-mouth delight. Known for its quality and taste, Hocco has become a household name, and today, we’re unlocking the secret to recreate this iconic experience right in your own kitchen.

This isn’t some shortcut, cheat-day recipe. It’s a detailed, carefully written step-by-step guide for how to make hocco ice cream at home—with real ingredients and real methods. It’s so authentic, it might just become your favorite homemade dessert.

What Is Hocco Ice Cream?

Hocco ice cream is an Indian premium ice cream brand famous for its ultra-creamy texture, high milk fat content, and rich flavors. The taste feels almost handmade—because it’s minimally processed, smooth, and deeply satisfying. This recipe brings that same level of quality to your home kitchen, minus the commercial preservatives.

1st Buy Delicious Hocco ice cream Products Near You

Ingredients for Hocco Ice Cream

Below is the complete ingredient list for a vanilla-based Hocco-style ice cream, which you can use as a base to create flavors like chocolate, mango, or butterscotch.

Ingredient	Quantity	Why It Matters
Full cream milk	500 ml (2 cups)	Base liquid, rich in fat
Fresh cream (heavy cream)	250 ml (1 cup)	Adds volume and smoothness
Milk powder	4 tablespoons	Increases creaminess and stability
Cornflour (cornstarch)	2 tablespoons	Thickens the base without eggs
Granulated sugar	¾ cup (or adjust to taste)	Sweetener, balances the fat
Vanilla extract	1½ teaspoons	For the base flavor profile
GMS powder (optional)	½ teaspoon	For commercial-level smoothness
CMC powder (optional)	¼ teaspoon	Prevents ice crystals, optional
Ice cubes	As needed	For cooling the mixture fast before freezing

Note: All ingredients should be fresh. Using full-fat milk and cream is key to achieving the original hocco ice cream texture.

Equipment You’ll Need

A heavy-bottomed saucepan
A hand blender or electric mixer
Freezer-safe container with a lid
Whisk and ladle
Ice bath bowl (for rapid chilling)

Step-by-Step Method to Make Hocco Ice Cream at Home

Prepare the Milk Base

Start by heating the full cream milk in a heavy-bottomed pan over medium flame. Add milk powder and sugar. Stir continuously until both dissolve completely.

Thicken with Cornflour

In a small bowl, mix the cornflour with a few tablespoons of cold milk. Whisk to avoid lumps. Add this slurry into the warm milk and continue stirring. The mixture will start to thicken—this forms the creamy custard base of your hocco ice cream.

Add Optional Stabilizers

If you’re going for that ultra-smooth, slow-melting texture, you can add GMS and CMC powders now. Stir them well into the mixture.

Add Vanilla and Cool Down

Once the mixture has thickened to a custard-like consistency, turn off the heat. Add vanilla extract and stir. Now, place the pot in an ice bath (a larger bowl filled with water and ice) to cool the mixture quickly.

Whip the Cream

In another bowl, whip the heavy cream until it reaches soft peaks. You don’t want it too stiff—just light and fluffy.

Combine and Blend

Gently fold the cooled milk mixture into the whipped cream. Then blend it all together using a hand blender or mixer for 2-3 minutes. This will incorporate air and make the final ice cream soft and scoopable.

First Freeze

Transfer the mixture into a freezer-safe container. Cover and freeze for 4–5 hours or until it is semi-set.

Blend Again

Remove from the freezer and churn or blend again. This helps break down ice crystals and improves texture. Do this blending step 2–3 times at two-hour intervals for the creamiest results.

Final Freeze

After the last blending, freeze the mixture overnight or for at least 8 hours.

Serve and Enjoy

Take out your homemade hocco ice cream, let it sit for 2–3 minutes at room temperature, and scoop it into a bowl or cone. Top with nuts, chocolate sauce, or fruit preserves if desired.

Flavor Variations

Want to go beyond classic vanilla? Here’s how you can twist your base into signature hocco ice cream flavors:

Chocolate: Add 2 tablespoons cocoa + 50g melted chocolate during blending
Mango: Add ½ cup mango pulp and skip vanilla
Butterscotch: Add butterscotch essence + caramelized cashews
Strawberry: Mix in ½ cup strawberry puree

Nutrition Facts (Per 100g Serving – Approx.)

Nutrient	Value
Calories	210 kcal
Fat	14g
Saturated Fat	9g
Carbohydrates	17g
Sugar	15g
Protein	3g

Pros and Cons of Homemade Hocco Ice Cream

Pros

No Preservatives: Pure ingredients, no additives (unless you choose)
Customizable: Flavor it any way you want
Creamy Texture: With correct technique, it’s smoother than store-bought
Fun and Rewarding: Great family activity

Cons

Takes Time: Requires multiple freeze-blend cycles
Needs Patience: Rushing will affect texture
Requires a Blender or Mixer: Hand-churning won’t yield the same creaminess

Final Thoughts

There’s nothing quite like homemade ice cream. When you take the time to make hocco ice cream at home, you’re doing more than just freezing milk and sugar—you’re creating something personal, indulgent, and honestly better than most store-bought brands.

Yes, it takes a little time and effort. But one bite of your own rich, velvety scoop, and you’ll realize it was absolutely worth it. The beauty of this method is that once you’ve mastered the base, the flavor possibilities are endless.

So put on some music, grab your saucepan, and get ready to churn out something delicious!

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