Fudge Ripple Ice Cream
Rich and creamy homemade vanilla ice cream swirled with decadent fudge, made easily without an ice cream machine. Perfect for quick dessert prep, indulgent yet simple, and freezer-friendly for anytime enjoyment.
Equipment
- 1 large mixing bowl
- Electric hand mixer
- 2-quart freezer-safe container
- Spoon or spatula
- Knife for swirling
Ingredients
- 2 cups heavy whipping cream
- 1 can 14 ounces sweetened condensed milk
- 1 jar 12 ounces hot fudge topping
Instructions
- Prepare the Cream Base: Start by pouring 2 cups of heavy whipping cream into a large, clean mixing bowl. Make sure the bowl is wide enough to allow the cream to be whipped thoroughly. Using an electric hand mixer on medium-high speed, beat the cream until stiff peaks form. You’ll know it’s ready when the cream holds its shape and stands tall without collapsing when you lift the beaters. This whipped cream will provide the light, creamy texture that makes the ice cream so indulgent.
- Incorporate the Sweetened Condensed Milk: Once your cream is perfectly whipped, gradually fold in 1 can (14 ounces) of sweetened condensed milk. Use a spatula to gently fold, moving from the bottom of the bowl to the top in a smooth, circular motion. Avoid stirring too vigorously, as this can deflate the whipped cream. Folding ensures the mixture remains airy while evenly combining the sweetened condensed milk, creating a rich, creamy base that forms the foundation of your ice cream.
- Transfer to Freezer Container: Carefully pour the combined cream and condensed milk mixture into a 2-quart freezer-safe container. Use a spatula to spread it evenly, smoothing the top to create a level surface. This will make it easier to layer the fudge and swirl later. Cover the container loosely with a lid or plastic wrap, then place it in the freezer for 2 hours. This initial freezing step firms up the base slightly, making it easier to incorporate the fudge swirls without them sinking completely.
- Prepare the Fudge Layer: While the ice cream base is chilling, get your 12-ounce jar of hot fudge topping ready. Ensure the fudge is smooth and slightly warm or room temperature, so it’s easy to pour and swirl. If the fudge is too thick, you can microwave it for 10–15 seconds to make it more pliable, but be careful not to overheat.
- Layer the Fudge Topping: After the ice cream has firmed up for 2 hours, remove the container from the freezer. Using a spoon, drop approximately 6 large scoops of the fudge topping evenly over the surface of the ice cream. Distribute the fudge thoughtfully to ensure every bite has a generous chocolate ripple. This step gives the ice cream its signature indulgent chocolate swirls.
- Swirl the Fudge: Take a clean butter knife or spatula and gently swirl the fudge into the ice cream. Use slow, deliberate motions, making figure-eight or circular patterns. The goal is to create visually appealing swirls without completely mixing the fudge into the ice cream, so each bite contains pockets of rich, gooey chocolate.
- Final Freeze: Once the fudge is swirled to your liking, cover the container tightly with a lid or plastic wrap. Return it to the freezer and let it firm up for at least 8 hours, or preferably overnight. This allows the ice cream to fully set, achieving a creamy, scoopable texture while the fudge ripples solidify slightly, maintaining their luscious contrast.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly for easier scooping. Use an ice cream scoop to serve generous portions into bowls or cones. For an extra special touch, drizzle a little additional hot fudge on top or sprinkle with chocolate shavings. Indulge in your homemade fudge ripple ice cream, a creamy, chocolate-filled treat that rivals any store-bought version.
Notes
- Use very cold heavy cream for best whipping results; room-temperature cream will not whip properly.
- Gently fold the sweetened condensed milk to maintain the airy texture of the whipped cream.
- Distribute fudge evenly and swirl lightly to create distinct ripples rather than mixing it completely.
- Freezing times are crucial: 2 hours initially to firm the base, then 8 hours or overnight for full set.
- For easier scooping, let the ice cream sit at room temperature for 5–10 minutes before serving.
- This no-churn recipe can easily be doubled for larger gatherings or freezer storage.
