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My no churn chocolate fudge ice cream is so simple to make, with just four ingredients, and is a a wonderful dessert for any chocolate lover this summer! Rich, creamy, decadent and utterly indulgent, this is an ice cream EVERYONE will love! Recipe by movers and bakers
5 from 1 vote

Chocolate Fudge Ice Cream (No Churn)

A decadent no-churn chocolate fudge ice cream made with just a few simple ingredients and no ice cream machine. This condensed milk ice cream recipe features a rich chocolate fudge ripple and a creamy texture that rivals any premium brand.
Servings 14 servings
Prep Time 15 minutes
Freeze Time 6 hours
Total Time 6 hours 15 minutes

Ingredients

  • 600 ml (2 ½ cups) double (heavy) cream
  • 397 g (14 oz) condensed milk
  • 40 g (¼ cup + 2 tbsp) cocoa powder
  • 150 g (½ cup) chocolate fudge sauce

Instructions

  • 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.
  • Gently warm the fudge sauce and stir a little to loosen and make it easier to swirl into the ice cream.
  • 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.
  • Repeat the layers two more times, finishing with the swirled fudge sauce on top. Place the lid on, if the container has one.
  • 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!

Notes

  • 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.
    • Author: Andrea
    Calories: 319kcal
    Course: Dessert
    Cuisine: American, British
    Keyword: Chocolate Fudge Ripple Ice Cream, Condensed Milk Ice Cream, Easy No Churn Chocolate Ice Cream, Eggless Chocolate Ice Cream, Ice Cream without Ice Cream Maker, No Churn Chocolate Fudge Ice Cream, Summer Dessert Ideas

    Nutrition

    Calories: 319kcal