Ingredients
Ice Cream Base
- 600 ml (2 ½ cups) double (heavy) cream
- 397 g (14 oz) condensed milk
- 40 g (¼ cup + 2 tbsp) cocoa powder
Fudge Sauce Swirl
- 150 g (½ cup) chocolate fudge sauce
Instructions
- Mix the ice cream base: Pour the double cream, condensed milk, and cocoa powder into a large mixing bowl. Using an electric hand whisk, beat the mixture until it becomes thick and forms soft peaks when the beater is lifted, approximately 3-4 minutes.
- Prepare the fudge sauce: Gently warm the chocolate fudge sauce to loosen it slightly, making it easier to swirl into the ice cream mixture.
- Layer the ice cream and fudge sauce: Place about one third of the ice cream mixture into a freezer-safe container and smooth the surface. Drizzle roughly one third of the warm fudge sauce on top and swirl it in gently with a knife.
- Repeat layering: Repeat the layering process two more times with the remaining ice cream mixture and fudge sauce, finishing with the fudge sauce swirled on top. Cover with a lid if available.
- Freeze: Freeze the ice cream mixture for at least six hours, preferably overnight, until fully set.
- Serve: Before serving, remove the ice cream from the freezer about five minutes early to soften slightly for easier scooping. Enjoy the rich, fudgy frozen dessert.
Notes
- Warming the fudge sauce slightly helps it swirl more easily without hardening immediately.
- Using chilled cream helps the mixture to whip properly and hold its shape.
- For best texture, avoid over-whipping the cream.
- The recipe yields about 14 servings, ideal for a party or family gathering.
- You can substitute the fudge sauce with any preferred chocolate syrup if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
