Vanilla Chocolate Fudge Swirl Ice Cream

One of the highlights of my adolescence was “Jamoca Almond Fudge” ice cream.

I would indulge, enjoy, slurp, lick, and savor this frozen treat without a care or worry in the world.

I’m not exactly sure where I acquired both this freedom of consumption mentality or the actual dessert – Google says Baskin Robbins, but I don’t really recall traveling out for ice cream.

In any case, I loved it. And I’m sure I still do. Coffee, chocolate fudge, and almonds all wrapped up into a vanilla ice cream base and then served to me as a special chalice. Yes, thank you very much, I’ll take it.

 

Well, today, we leave out the “jamoca” aspect, as well as the almond.
It’s a simple no-churn (no ice cream maker required) version of vanilla homemade ice cream, with a thick and satisfying fudge swirl throughout.

You’ll love it – I know I did.

Vanilla Chocolate Fudge Swirl Ice Cream

1-quart heavy whipping cream, ice cold + large bowl, also ice cold
1 14 oz. can sweetened condensed milk
10 oz. dark chocolate fudge

 

Beat the COLD heavy whipping cream in a COLD bowl for at least 10 minutes.

Add a pinch of salt, if desired. 

Once the cream begins to thicken, drizzle in the sweetened condensed milk.

Continue to beat together until fairly stiff – mostly stiff, but not yet butter.

Fold in the chocolate fudge.

 

Transfer to a bread pan or several smaller containers (to gift away) for freezing.

 

Freeze for several hours.

 

Once hard, you’ll want to set it on the counter for 5-10 minutes to soften before scooping it into a giant bowl and enjoying it as a simple bowl of ice cream, a sundae topped with whipped cream, fudge, and cherries, and nuts, or simply eating and consuming all at once out of the container. 

 

I am a-ok with that!