This intensely, fudgy ice cream is a textural experience, it’s a fudge lover’s dream with swirls of molten fudge mixed with solid fudge chunks. To top it off it’s so easy to make with only 3 ingredients – the hardest part is waiting for it to freeze!
This recipe really started off with left over fudge – on the day prior I had made batch after batch of salted caramel fudge. As the outside temperatures soured and our freezer looked clear of ice cream, I knew I needed this delicious treat to somehow magically transform in to an ice cold delicacy. I wanted to create an ice cream that was simple and quick. Traditional ice cream wouldn’t do in this case – no I needed a no- churn ice cream.
Flavour-wise, our ice cream used salted caramel fudge but I guess it could be adapted to suit any fudge flavour – rum and raisin, chocolate and pistachio – oh the possibilities!
The three ingredients you’ll need are:
1 can condensed milk
250g Upper Oaks fudge
600ml double/heavy cream
Gather your ingredients and chop the fudge into small chunks.
Put condense milk and two thirds of the fudge in a saucepan. Gently heat and stir to dissolve the fudge. Approx 10 mins resulting in a rich fudge sauce. Allow to cool.
Whip the cream to soft peak stage. Fold in the cooled fudge sauce (must be cooled, don’t rush it) being careful not to knock the air out of the cream. Fold in the remaining fudge.
Let it freeze overnight and you’ll have a delicious treat to follow your lunch the very next day.
The finishing touch? A sprinkle of fudge chunks or like we used, grated fudge to really take this recipe to the next level.
The end product will not disappoint.
I hope you love this creamy, fudgy sensation that might well be the easiest ice cream recipe in history!
Happy scooping my friends!