no churn hot fudge vanilla ice cream
Brand discontinues favorite ice cream? Learn to make it on your own, damn it!
I think I mention my love for Haagen Dazs entombed Vanilla Fudge ice cream every time I share a no-churn recipe, but it is a bitterness I have held in my heart for 20 years. A grudge I will take to my grave, and the graves of my progeny (not that I have any, but if I did…).
Thankfully, ya girl here knows how to whip up easy ice creams at home, and this No Churn Hot Fudge Vanilla shindig is both an homage and a middle finger to my former sweet storebought love. Lush, deeply chocolatey fudge sauce, creamy vanilla ice cream, all scooped onto a big fat sugar cone…Yes please. Along with all my other no churn ice creams, this is an absolute necessity for an end of summer treat.
Because summer vacation is ending soon. Crazy. Least in my area, schools resume in mid August, which means work will become a daycare and a sufferfest. Can’t fucken wait.
But, at least we have ice cream!
Big Fudge
Let’s start with our homemade hot fudge sauce. I have no qualms with store brand jars, but honestly, homemade is king. Four ingredients and really quick to make. Shall we?
In a saucepot over medium-low heat, stir together dark chocolate chips, heavy cream, and cocoa powder until melted, thickened, and smooth. Move the pot off the heat and whisk in some vanilla extract. Let the batch cool for a bit while you start your ice cream.
No churn styles involve the same pattern of ingredients, so if you’ve done this before, you’re very familiar. Whip lots of heavy cream over high speed until firm peaks form. 5-6 minutes should do. I tent my stand mixer with a towel to prevent the inevitable massive splashes of heavy cream from licking every surface of my kitchen. If you have a plastic screen for your contraption, even better.
Lower the speed on your mixer and stir in a can of condensed milk and lots of vanilla extract. Yes, a whole tablespoon of that shit. We want a thorough bludgeoning of vanilla.
Then, grab a spatula and fold in some of your hot fudge sauce. Take care to not overmix so you leave some pretty swirls in the batter.
Pour half of the ice cream into a 9 x 5 inch bread pan. Dollop a little fudge sauce overtop and swirl with a knife. Add the rest of the ice cream and spoon a little more fudge sauce and swirl to make a lovely little pattern. Cover with foil and freeze at least four hours, but preferably overnight.
Patience is king, friends!
I love a sugar cone and lots of extra fudge sauce for serving, but you can do whatever you please. Or take it straight from the container. Life is like that sometimes.
Hang in there, friends, we’re almost to the weekend!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
No churn, no problem:
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No Churn Chocolate Covered Strawberry Ice Cream
No Churn Cookie Dough Ice Cream
No Churn Peanut Butter Chocolate Chunk Ice Cream
No Churn Cookie Monster Ice Cream
no churn hot fudge vanilla ice cream
Ingredients
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 1 tbsp vanilla extract
- 1/2 cup hot fudge sauce (recipe below), plus more for serving
hot fudge sauce
- 1 cup dark chocolate chips
- 1/2 cup heavy whipping cream
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
Instructions
- In a small saucepot, combine the dark chocolate, heavy cream, and cocoa powder. Heat over medium low, whisking occasionally, until the chocolate melts, the sauce thickens, and the granules dissolve, about 8-10 minutes. Remove from the heat and stir in the vanilla. Let cool slightly.
- In a large bowl, whip the heavy cream on high speed until firm peaks form, about 5-6 minutes. Gently mix in the condensed milk and the vanilla extract. Using a rubber spatula, swirl in 1/4 cup of the hot fudge sauce.
- Pour half of the ice cream into a 9 x 5 inch bread pan. Dollop a couple spoonfuls of the fudge sauce and swirl with a knife. Add the remaining ice cream, then drizzle the rest of the allotted hot fudge sauce (and more, if you'd like!) overtop. Cover tightly with foil and freeze for at least 4 hours, but preferably overnight, until firm.
- Let the ice cream rest on the counter for 5 minutes before you scoop and enjoy!
