Ingredients
Chocolate Ice Cream Base
- 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)
Fudge Ripple
- 1 12-ounce jar hot fudge sauce (or 1 cup homemade hot fudge sauce, cooled)
Instructions
- Mix Chocolate Base: In a large bowl, whisk together the sweetened condensed milk, unsweetened cocoa powder, vanilla extract, and salt until smooth and fully combined.
- Whip Heavy Cream: In a chilled glass bowl, whip the very cold heavy cream until stiff peaks form. Using a hand mixer on medium-high speed can facilitate the process, but it can also be done manually.
- Combine Mixtures: Gently fold the whipped heavy cream into the chocolate mixture, carefully blending to maintain the airy texture without deflating the cream.
- Layer Ice Cream and Fudge: Pour half of the chocolate ice cream mixture into a bread loaf pan. Spoon half of the hot fudge sauce over the ice cream and gently swirl it in using a knife. Repeat this layering with the remaining ice cream and fudge sauce.
- Freeze: Cover the pan with plastic wrap and place it in the freezer. Freeze for at least 8 hours or overnight until solidified.
- Serve: Scoop the fudge ripple chocolate ice cream into bowls or cones and enjoy the rich, creamy dessert.
Notes
- For best results, ensure the heavy cream is very cold before whipping to achieve stiff peaks quickly.
- If using homemade hot fudge sauce, allow it to cool before swirling into the ice cream to prevent melting.
- This recipe requires no ice cream maker, making it easy and accessible for any home cook.
- You can substitute the hot fudge sauce with chocolate syrup or ganache for variation.
- Store leftovers in an airtight container to prevent freezer burn and maintain texture.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
