Fudge Ripple Ice Cream - A Simple No-Cook Ice Cream for Summer

I need some Fudge Ripple Ice Cream, don’t you? All across the US, summer is setting temperature records. So it’s time for ice cream. And I don’t mean ice cream with a cooked base because, I don’t know about you, but the less time I spend at the stove right now the better. 

So this is a “simple” (meaning uncooked) vanilla ice cream with swirls of a super easy fudge sauce that takes just a minute or two on the stove. I made it up several years ago with ingredients I always have on hand and without the corn syrup that, as you may know, I so hate.

I used to have the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker, which is wonderful and inexpensive. But then I got the Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker. You can also use the KitchenAid Ice Cream Maker Attachment, if you have one.

Some of you might even have the old-fashioned kind of ice cream maker that uses ice and rock salt. Even better if it’s one made of wood! Whichever you prefer is fine, but I can't imagine summer without an ice cream maker! 

Simple Fudge Ripple Ice Cream

(Makes about 5 cups)

The Ice Cream

1 cup (8 fluid ounces/237 ml) milk (I used 2%)
2/3 cup (4.67 ounces/132 grams) sugar
2 teaspoons vanilla extract
Pinch salt

2 cups (16 fluid ounces/473 ml) heavy whipping cream

The Fudge Sauce

1/2 cup (3.5 ounces/99 grams) sugar

1/4 packed cup (0.75 ounces/21 grams) unsweetened natural cocoa* powder
Pinch salt
1/3 cup (2.67 fluid ounces/79 ml) water
1/4 teaspoon vanilla extract

2 tablespoons (1 ounce/28 grams) unsalted butter

* I always buy organic and Fair Trade Certified coffee, cocoa and chocolate products as well as organic dairy products.

1 In medium bowl (I use a 2-quart glass measure to make pouring into the machine easier), whisk together milk, sugar, vanilla and salt until the sugar is dissolved. Stir in the heavy cream. Cover and refrigerate at least 4 hours or overnight.

2 Meanwhile, at least 2 hours before making the ice cream, make the sauce. In medium saucepan, whisk together sugar, cocoa, salt and water. Cook over medium heat, stirring constantly, until mixture comes to a boil; continue cooking for 1 minute. Remove from heat, and stir in vanilla extract and butter until the butter is melted. Let cool at room temperature, then chill for about 30 minutes before using. If you chill it too long, you'll need to wait for it to warm up a bit because it needs to be thin enough to drizzle into "ripples." 

3 Follow directions for the Cuisinart ICE-21, Cuisinart ICE-100, KitchenAid ice cream maker attachment or other ice cream maker.

Tip: If you're using the frozen canister type ice cream maker, be sure to freeze the canister for at least 24 hours. 

4 Transfer a third of the soft ice cream to a freezer-safe airtight container, drizzle on some of the sauce. Repeat twice (you'll have enough sauce left over to decorate the serving dishes). Place in freezer for at least 4 hours. If it is super hard when you're ready to use it, remove it from the freezer 15 minutes before serving.

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Jean