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Fudge Ripple Chocolate Ice Cream

5 from 9 votes
hand scooping chocolate ice cream
The only cure for a hot, sticky summer is deliciously fudgy, creamy, cold chocolate ice cream. Take my word for it, one bite of this no-churn fudge ripple chocolate ice cream and you'll be hooked all summer long! 
Prep Time: 20 minutes
Cook Time: 0 minutes
Freezing time: 4 hours
Total Time: 4 hours 20 minutes
Servings:12 servings

Ingredients

  • 1 14-ounce can sweetened condensed milk
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups heavy cream, very cold
  • 1 12-ounce jar hot fudge sauce, or one cup of homemade hot fudge sauce, cooled

Instructions

  • In a large bowl whisk together the sweetened condensed milk, cocoa powder, vanilla extract, and salt.
  • In a second bowl (preferably a chilled glass bowl) whip heavy cream until stiff peaks form (a hand mixer on medium-high speed will speed this up but it can be done by hand!).
  • Gently fold heavy cream into the chocolate mixture.
  • Pour half of the ice cream into a bread loaf pan.
  • Drop half of the hot fudge sauce by spoonfuls onto the ice cream, gently swirl in with a knife a few times.
  • Repeat with remaining ice cream and hot fudge sauce.
  • Cover with plastic wrap and freeze for 8 hours or overnight. Scoop and serve!

Notes

Whipping the cream: the colder your cream and bowl, the faster it will whip up! Put a glass bowl in the freezer for 5-10 minutes before starting and wait to take the heavy cream from the fridge until the last minute. Use a hand mixer on medium-high speed to really speed things up! 
Rocky road: stir in 1 cup marshmallows and 1/2 cup peanuts or chopped almonds.
Salted caramel swirl: swap out the hot fudge sauce for caramel sauce + 1/2 teaspoon fine sea salt!
Other add-ins: chocolate chips, sprinkles, nuts, marshmallow cream, crushed graham crackers. 

Nutrition

Calories: 147 kcal, Carbohydrates: 3 g, Protein: 2 g, Fat: 15 g, Saturated Fat: 9 g, Cholesterol: 54 mg, Sodium: 65 mg, Potassium: 84 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 583 IU, Vitamin C: 1 mg, Calcium: 30 mg, Iron: 1 mg
Course: Dessert
Cuisine: American
Author: Tiffany