Chocolate Fudge Ice Cream (No Churn)

As a little girl growing up in sunny Dubai, one of my favourite treats was Baskin Robbins chocolate fudge ice cream. Having grown up and settled in the UK, I don’t get to enjoy this treat as often any longer, however I did want to make my own version of this decadent ice cream. And so my no churn chocolate fudge ice cream is here for me to share!

Decadent and easy chocolate fudge swirl no churn ice cream

OK, so this isn’t EXACTLY like chocolate fudge ice cream Baskin Robbins, but (dare I say it?) I actually think it’s a little bit better! A rich and creamy chocolate ice cream is layered and swirled with a deeply rich chocolate fudge sauce for the ultimate indulgence!

What are the ingredients for chocolate ice cream?

• Double cream: also known as heavy cream in the US. You could also use whipping cream if required. Cream cannot be replaced with milk or yogurt as this is part of what aids the setting of the chocolate ice cream with hot fudge mixture.
• Condensed milk: this thick milk acts as a sweetener in the chocolate ice cream fudge, giving a beautifully decadent flavour, texture and finished result.
• Cocoa: for a delicious chocolate flavour to the fudge chocolate ice cream.
• Chocolate fudge sauce: my take on this ice cream, to make it extra special. You can use a homemade chocolate fudge sauce or a shop bought one, either will work wonderfully in this chocolate fudge ripple ice cream.

What equipment do I need to make no churn ice cream?

• Digital kitchen scales*: I provide all my measurements in cups too, however I would encourage all bakers to weigh out ingredients when baking. A set of digital kitchen scales is so useful and totally an essential baking tool for me.
• Measuring spoons*: a set of measuring spoons is essential for any baker. This is because these are more accurate than using everyday teaspoons and tablespoons, which can vary greatly in size.
• Mixing bowl*: in which to beat all the ingredients together until thick before putting together this beautiful chocolatey ice cream!
• Handheld electric mixer*: a useful tool to make life easier in the kitchen! You can, of course, make this whole recipe entirely by hand. However, it would give your arm quite the workout to do so!
• Spatula*: useful to help make sure nothing has been missed and not mixed in. Also useful to scrape down the bowl out when transferring the hot chocolate fudge ice cream to the container for freezing.
• Storage container with lid*: to store this chocolate fudge swirl ice cream in when in the freezer. I use a loaf tin in my images here, only because it looks pretty, but I would normally use a lidded container instead.

How to make chocolate fudge ice cream

No churn ice creams are so easy to make and are always a welcome addition during the warmer summer months in our home! Simply mix up the cream, condensed milk and cocoa until thickened, then layer with swirls of fudge sauce before freezing overnight. Then all that’s left is to scoop and serve! Enjoy!

Step 1: Pour the double cream, condensed milk and cocoa powder into a large mixing bowl. Beat the mixture using an electric hand whisk until it turns thick and stands in soft peaks when the beater is lifted. This takes me about 3-4 minutes with my hand held electric mixer.

Step 2: Gently warm the fudge sauce and stir a little to loosen and make it easier to swirl into the ice cream.

Step 3: Place about a third of the ice cream into the freezer safe container and smooth over the top. Drizzle over about a third of the sauce and swirl in with a knife.

Step 4: Repeat the layers two more times, finishing with the swirled fudge sauce on top. Place the lid on, if the container has one.

Step 5: Freeze ice cream mixture for at least six hours, ideally overnight. When you are ready to indulge, make sure to remove the container from the freezer about five minutes before scooping for it to soften slightly. Enjoy!

How does no churn ice cream work?

There are two key ingredients in any no churn ice cream: sweetened condensed milk and double (heavy) cream. The sweetened condensed milk adds sweetness to the dessert, also aiding the lowering the freezing temperature of the ice cream. And the cream, when whipped up, adds air to the ice cream, mimicking the texture of ice cream.

Can you use cocoa powder in chocolate ice cream?

There are a huge range of recipes for chocolate fudge ice cream out there! Some will use melted chocolate, others cocoa powder and you will even find some that use a combination of both. In my recipe for chocolate fudge ice cream, I do use cocoa powder in the ice cream itself for ease and convenience.

Can I use evaporated milk instead of condensed milk to make this homemade ice cream no churn?

No, condensed milk is different to evaporated milk, and one will not substitute the other in this recipe. You cannot use evaporated milk to make a no churn ice cream.

Can single or whipping cream be used instead of double cream to make no churn ice cream? Can you use heavy cream or whipping cream?

In order for this ice cream to set, you must use a cream that will thicken to stiff peaks when whisked. Here in the UK, this means using double cream or whipping cream and not single cream. As a guide, always use a cream that has 35% or more fat content.

How to store chocolate fudge ice cream

I used a 2lb loaf tin, just to make it look pretty for my pictures on my blog. However, I would advise using a lidded container to store this chocolate fudge ice cream homemade in the freezer. I link to the one I normally use for my easy homemade ice cream recipe below.

How long does ice cream chocolate fudge last?

This easy chocolate ice cream no churn recipe can be kept in the freezer and enjoyed for up to three weeks. I will be seriously impressed if it is not eaten sooner though!

Is chocolate fudge ice cream gluten free?

Yes absolutely my double chocolate fudge ice cream recipe is totally gluten free! However, please do check cones or wafers you serve it with, as these are likely to contain gluten.

Tips for making rocky road ice cream

• Ensure the cream used will whip to stiff peaks when making this ice cream. If you use something that will not whip up, you will end up with a tasty but rather runny mess!
• Always keep the cream in the fridge to keep it cold right until you are ready to use it. This helps the cream whip up a lot quicker, and gives wonderfully soft whipped peaks to the cream.
• Remove the ice cream from the freezer a few minutes before you want to enjoy it. Dip the ice cream scoop or spoon in a mug of boiling water before scooping. Dry it off then scoop the ice cream. This warming of the utensil helps it glide through the ice cream, making it a whole lot easier to create perfectly beautiful scoops of ice cream! Dip and wipe down the tool between scoops to give clean scoops of rocky road ice cream every time.

Troubleshooting

If you have any questions about this chocolate fudge ice cream recipe, please comment below and I will do my best to help. And if you enjoy this recipe for chocolate fudge ice cream, please leave a rating and review below. You could even post a picture on Instagram and tag me when you share it with the world. You already know I would love to see!

Other no churn ice creams made with condensed milk

Thanks for joining me today, my friends. Hope you enjoy making and sharing this beautiful hot chocolate fudge with ice cream recipe! x

Recommended equipment I used to make this ice cream *

Digital kitchen scales	Measuring spoons
Mixing bowl	Handheld electric mixer
Spatula	Storage container with lid