Fudge Ripple Ice Cream – a delicious recipe with granulated sugar, Dutch, light corn syrup, vanilla, kosher salt, Vanilla Ice Cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small saucepan over medium heat, whisk sugar, cocoa powder, 1/4 cup water, and the corn syrup. Cook, whisking, until mixture begins to boil, then whisk 1 minute more. Remove from heat; stir in vanilla and salt. Transfer to a bowl and chill until very cold (it will be thin, like maple syrup).
2
Spoon thin layer of ice cream into a 3- or 4-cup storage container. Spoon on a layer of chocolate sauce. Top with another layer of ice cream, then chocolate sauce, and continue to fill container (you may have some sauce left). Freeze until hard, at least 2 hours (sauce will not harden completely).
3
*If ice cream is airy, you may need as much as 4 cups, because it will collapse when measured.
4
Make ahead: Chocolate sauce, up to 3 weeks, chilled (thin with a bit of water if needed). Ice cream, up to 3 months, frozen airtight.
514
kcal
Calories
2
g
Fat
40
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/4 cup granulated sugar, 3 tablespoons unsweetened Dutch-process cocoa powder, 2 tablespoons light corn syrup, 1/2 teaspoon vanilla extract, and more.
Yes, Fudge Ripple Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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