no churn vanilla fudge ice cream
I scream! You scream! We’re all screaming! Why! Please stop screaming!
Back in my youth, Haagen Dazs sold a simple ice cream flavor that I always begged my mom to buy me whenever we ventured into the freezer aisle. Vanilla Fudge. Ripples of hot fudge in creamy vanilla bean ice cream, and Haagen Dazs makes some damn good vanilla ice cream in general. Absolutely nothing overwhelming about the formula, but it brought me to a big smile whenever we had a pint in the freezer (back when pints were pints, you know). Then, as any good flourishing company does, Vanilla Fudge disappeared into the discontinued product graveyard. Heartbreaking. Has this happened to you – fall in love with a product, only to have it kick the bucket?
Here we are, in 2021, and as I did when Hodgson Mill’s Buckwheat Pancake mix mysteriously floated off grocery shelves, I’ve created my own version of my beloved Vanilla Fudge. You can, too. No ice cream maker required.
You need three ingredients for the ice cream itself: heavy whipping cream (no skimping here!), sweetened condensed milk, and a good helping of vanilla extract or vanilla paste. Then, the hot fudge sauce is up to you, though I provide a mega tasty and simple homemade chocolate overload containing a hint of Kahlua and a touch of salt because I love salty chocolate. If you’re not feeling it, you can buy your favorite storebrand sauce, but I really think you should try my rendition out.
For the fudge sauce, combine dark chocolate chips, cocoa powder, heavy cream, Kahlua (if you want), vanilla, and salt until melted and smooth. Let it cool while you prepare your base. For that, whip up the cream for a few minutes with a hand or stand mixer – I wouldn’t do this by hand unless you want a very sore wrist after – until fluffy with soft peaks. Pour in the condensed milk and vanilla and mix it up nicely before pouring the whole thing into a loaf pan. Be sure to clean up the sides of the bowl with a finger. Swirl in the fudge sauce and freeze at least six hours. When ready to eat, thaw a few minutes on the countertop, then watch all your self control vanish.
What is your favorite ice cream flavor? Perhaps I’ll make it! Meanwhile, if you try this recipe for No Churn Vanilla Fudge Ice Cream, leave a comment below with your thoughts! As always, I’m wandering around the Instagram cyberspace ready for a chat!
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.
