Print Options:

Fudge Ripple Ice Cream





Yields
Makes about 3 cups (serving size: 1/2 cup)



Total Time
4 hrs 30 mins

The texture of the ripple is more like chocolate sauce and will stay soft within the frozen ice cream.

This recipe goes with: Ice Cream Tacos

 1/4 cup granulated sugar
 3 tablespoons unsweetened Dutch-process cocoa powder
 2 tablespoons light corn syrup
 1/2 teaspoon vanilla extract
  Pinch of kosher salt
 2 1/2 cups [SUB_RECIPE_LINK {freshly churned or softened Very Vanilla Ice Cream or store-bought vanilla ice cream*, softened} {152786}]
Step 1
1

In a small saucepan over medium heat, whisk sugar, cocoa powder, 1/4 cup water, and the corn syrup. Cook, whisking, until mixture begins to boil, then whisk 1 minute more. Remove from heat; stir in vanilla and salt. Transfer to a bowl and chill until very cold (it will be thin, like maple syrup).

Step 2
2

Spoon thin layer of ice cream into a 3- or 4-cup storage container. Spoon on a layer of chocolate sauce. Top with another layer of ice cream, then chocolate sauce, and continue to fill container (you may have some sauce left). Freeze until hard, at least 2 hours (sauce will not harden completely).

*If ice cream is airy, you may need as much as 4 cups, because it will collapse when measured.

Make ahead: Chocolate sauce, up to 3 weeks, chilled (thin with a bit of water if needed). Ice cream, up to 3 months, frozen airtight.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 369Calories from Fat 62
% Daily Value *
Total Fat 25g39%

Saturated Fat 15g75%
Cholesterol 185mg62%
Sodium 83mg4%
Total Carbohydrate 33g11%

Dietary Fiber 0.5g2%
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.