Fudge Ripple 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!
Servings 12 servings
- 1 14-ounce can sweetened condensed milk
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups heavy cream very cold
- 1 12-ounce jar hot fudge sauce or one cup of homemade hot fudge sauce, cooled
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!
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.
Calories: 147kcal | Carbohydrates: 3g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 65mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 583IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg