Ingredients:

  • 2 cups heavy cream, chilled
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • 1/2 cup sweetened condensed milk
  • 3 tbsp cocoa powder
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Whisk the sugar, cocoa powder, and salt in a medium bowl.
  2. Slowly stream in the whole milk and vanilla, whisking vigorously until the sugar disappears and the liquid is smooth.
  3. Stir in the chilled heavy cream until fully combined.
  4. Pass the mixture through a fine mesh sieve into a clean jug to remove any cocoa lumps. Note: This ensures a velvety finish.
  5. Mix the sweetened condensed milk, cocoa powder, and melted butter in a microwave safe bowl.
  6. Heat for 30 seconds and stir until the ripple is glossy and thick.
  7. Let the fudge ripple cool to room temperature. Note: Adding hot fudge to cold cream will melt the base.
  8. Pour the chocolate base into your ice cream machine and churn for 20-25 minutes until it looks like soft serve.
  9. Spoon one third of the ice cream into your container, drizzle a layer of fudge, and repeat.
  10. Use a knife to gently swirl the fudge twice. Stop before it blends into one color.
  11. Cover and freeze for 6 hours until firm.