no churn vanilla fudge ice cream___________________________Who needs a fancy shmancy ice cream maker when you've got a few staple ingredients and a hand mixer already in your cabinet? Rich vanilla bean ice cream laced with gobs of salty dark chocolate hot fudge, an offering just as luscious as anything offered by a neighborhood shop.
Ingredients
- 2 1/2 cups heavy whipping cream
- 3/4 cup sweetened condensed milk
- 2 tbsp vanilla extract or paste
salted hot fudge sauce
- 1 cup dark chocolate chips
- 1/2 cup heavy whipping cream
- 1 tsp vanilla extract
- 2 tbsp Kahlua (optional)
- 2 tbsp cocoa powder
- 1 tsp flaky sea salt
Instructions
- Make the hot fudge sauce first. In a small saucepan over low heat, melt chocolate chips with the heavy cream, vanilla extract, Kahlua (if using), and cocoa powder. This will take about 5 or so minutes. Once melted, stir in the salt. Remove from heat and let cool while you prepare your ice cream base.
- In the bowl of a stand mixer or with a hand mixer, whip heavy cream vigorously until soft peaks form, about 4-5 minutes. Mine took closer to 6 or 7 since I had it on a very low speed at first. Beginner's fears. Blend in condensed milk and vanilla extract until smooth.
- Pour ice cream base into a loaf pan. Dollop hot fudge chunks overtop and swirl into the cream. I opted to use all of my fudge but you can certainly store some in an airtight container for up to a week in the fridge, for topping your finished treat and for licking by the spoonful when the occasion warrants.
- Cover loaf pan with foil and freeze for at least 6 hours but preferably overnight. When ready to eat, let thaw for 3-5 minutes at room temperature, uncovered. Serve with additional hot fudge, whipped cream, cherries if that's your thing, and whatever else you find in your cabinet.