Introduction

These Frozen Whipped Cream Floats make a fun and festive treat, perfect for cozy gatherings or holiday parties. Creamy, cold whipped cream “antlers” float atop warm hot chocolate for a whimsical and delicious experience.

A clear glass cup filled with frothy hot chocolate sits on a white plate with a bright red rim. The hot chocolate is a rich brown color with a light layer of tiny bubbles on top. A thick, fluffy swirl of white whipped cream covers the top, shaped like a flower with soft, curving petals forming multiple layers. Two small chocolate sticks poke out from the whipped cream, one on each side near the top, resembling antlers. Two small white candy pieces with black centers are placed on the whipped cream, forming eyes, and a single round red candy is centered below them, looking like a nose. The whole setup is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (6.5-oz.) can whipped cream (preferably stabilized with gelatin)
9 Pocky sticks, split in half
9 (0.85-oz.) packets instant hot chocolate
9 red M&M’s
18 eyeball sprinkles

Instructions

Step 1: On a baking sheet, place 9 cupcake liners and fill each to the top with whipped cream.
Step 2: Place 2 split Pocky sticks on top of each whipped cream cup to create antlers. Freeze until solid, for at least 6 hours or up to 1 month.
Step 3: Prepare hot chocolate according to the package directions and divide it evenly among mugs.
Step 4: Add one frozen whipped cream float to each mug, then decorate with a red M&M as the nose and two eyeball sprinkles for eyes.

Tips & Variations

Use stabilized whipped cream to help the floats hold their shape longer when frozen and in hot liquid.
Swap eyeball sprinkles for mini chocolate chips or edible glitter for a different festive look.
Try using flavored hot chocolate packets like peppermint or caramel for a unique twist.

Storage

Store the prepared whipped cream floats in an airtight container in the freezer for up to 1 month. When ready to serve, simply add to hot chocolate without thawing. Leftover hot chocolate can be refrigerated for up to 2 days and reheated gently on the stove or in the microwave.

How to Serve

The image shows a group of small cupcakes arranged close together on a white marbled surface. Each cupcake has one base layer inside a light pink paper cup with soft ridges. On top, there is a thick swirl of smooth, white cream, piped neatly in circular layers. Each cupcake is decorated to look like a reindeer face, with two small black candy eyes near the top, a large shiny red candy nose in the center, and two small brown chocolate sticks placed as antlers, sticking out at angles from the cream. The colors are soft and festive, with the white cream, red noses, and brown antlers standing out clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular whipped cream instead of stabilized?

Regular whipped cream can be used, but it may not hold its shape as well when frozen or in hot liquid. Stabilized whipped cream is best for maintaining the float’s form.

What if I don’t have Pocky sticks?

You can substitute with pretzel sticks or thin chocolate-dipped biscuit sticks to create the antlers.

Frozen Whipped Cream Floats with Hot Chocolate and Spooky Decorations Recipe

Print Recipe

★★★★★

5 from 135 reviews

This fun and festive Frozen Whipped Cream Float recipe combines creamy whipped cream shaped into antler-topped frozen treats with warm instant hot chocolate, perfect for a whimsical winter snack or holiday party drink. The whipped cream is frozen with Pocky sticks as antlers, then served floating in hot chocolate and decorated with colorful candies and spooky eyeball sprinkles for a playful twist.

Author: Ella
Prep Time: 10 minutes
Cook Time: 6 hours (freezing time)
Total Time: 6 hours 10 minutes
Yield: 9 servings 1x
Category: Beverage
Method: No-Cook
Cuisine: American

Ingredients

Scale

Frozen Whipped Cream Antlers

1 (6.5 oz) can whipped cream (preferably stabilized with gelatin)
9 Pocky sticks, split in half

Hot Chocolate & Decorations

9 (0.85 oz) packets instant hot chocolate
9 red M&M’s
18 eyeball sprinkles

Instructions

Prepare the Whipped Cream Antlers: On a baking sheet, arrange 9 cupcake liners. Fill each liner to the top with whipped cream, creating mound shapes that will freeze solid to float in the hot chocolate.
Add Pocky Stick Antlers: Place 2 halves of Pocky sticks on top of each whipped cream mound to resemble antlers. Carefully position them so they stand upright while freezing.
Freeze Until Solid: Place the baking sheet in the freezer and freeze the whipped cream antlers for at least 6 hours or up to 1 month to ensure they are completely solid.
Prepare Hot Chocolate: Follow the package directions to prepare 9 servings of instant hot chocolate. Pour the hot chocolate into mugs, dividing evenly.
Assemble the Floats: Add one frozen whipped cream antler float to each mug of hot chocolate, allowing it to float and slowly melt.
Decorate: Place one red M&M on each float as a nose and add two eyeball sprinkles per float for a fun, festive look.

Notes

Using stabilized whipped cream prevents melting and helps the floats hold their shape longer.
Freeze the whipped cream floats in cupcake liners for easy removal and shaping.
Ensure Pocky sticks are split and arranged carefully before freezing to resemble antlers.
This recipe is perfect for holiday parties or fun winter treats for kids.
Can be prepared ahead of time and frozen for up to one month.

Keywords: Frozen Whipped Cream Floats, hot chocolate floats, holiday drinks, winter treats, whipped cream antlers, festive drinks