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 almond 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
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 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 on the counter 5-10 minutes to soften before scooping into a giant bowl and enjoying 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!
