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 minutesminutes
Cook Time: 0 minutesminutes
Freezing time: 4 hourshours
Total Time: 4 hourshours20 minutesminutes
Servings:12servings
Ingredients
114-ouncecan sweetened condensed milk
½cupunsweetened cocoa powder
1teaspoonvanilla extract
¼teaspoonsalt
2cupsheavy cream, very cold
112-ouncejar 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.