Oh my gosh, you guys. This Midnight Chocolate Fudge Ice Cream? It's not just a recipe; it's an experience. A dark, decadent, intensely chocolatey journey to a place where spoonfuls disappear faster than you can say 'chocolate overload'. I developed this recipe one particularly stressful Tuesday night when all I craved was a rich, comforting, and utterly delicious dessert to melt away the day's worries. Let's be honest, we've all been there, right?
This ice cream is so intensely chocolatey, it practically defines the word 'fudge'. The recipe is surprisingly straightforward, requiring ingredients you probably already have in your pantry. But the result? Pure magic. I’ve experimented with countless variations, from adding sea salt flakes to swirling in peanut butter, but the pure chocolate version always remains my favorite. Its rich, smooth texture, combined with the deep, dark flavor of the chocolate, makes it simply irresistible. This recipe is perfect for those times when you need a little indulgence, whether it's a chilly night in or an impromptu dessert get-together.
Required Equipments
- Heavy-bottomed saucepan
- Whisk
- Ice cream maker
- Airtight container
- Spatula
Midnight Chocolate Fudge Ice Cream: Frequently Asked Questions
Midnight Chocolate Fudge Ice Cream
Indulge in the rich, decadent delight of Midnight Chocolate Fudge Ice Cream – a simple yet intensely satisfying recipe that's perfect for chocolate lovers.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 30 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- In a heavy-bottomed saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring frequently, until the sugar is completely dissolved. Don't let it boil!
- Remove from heat and stir in the cocoa powder until completely smooth. There shoud be no lumps! (If you see some, whisk vigorously!)
- In a separate bowl, whisk together the egg yolks and cornstarch until pale and slightly thickened. This is crucial for a smooth texture!
- Temper the egg mixture by slowly whisking a little of the hot chocolate mixture into the eggs. This prevents the eggs from scrambling. Trust me on this one!
- Gradually pour the tempered egg mixture back into the saucepan with the remaining chocolate mixture. Cook over low heat, stirring constantly, until the mixture thickens to a pudding-like consistency. It should coat the back of a spoon.
- Remove from heat and stir in the vanilla extract and salt. Mmm, that smells amazing!
- Pour the mixture into a bowl, cover it with plastic wrap (make sure the plastic wrap touches the surface to prevent a skin from forming), and chill thoroughly in the refrigerator for at least 4 hours, or preferably overnight.
- Once the mixture is completely chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes.
- After churning, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to allow it to harden further. I find that overnight is better..
📝 Notes
- For a richer flavor, use high-quality dark chocolate instead of cocoa powder. Feel free to add your favorite mix-ins once the ice cream is partially frozen! Like chopped nuts, chocolate chips, or even cookies.
- Make sure to temper the egg yolks slowly to avoid scrambling them. If the ice cream is too soft when you remove it from the ice cream maker, refreeze it for a longer time before serving.
- This recipe makes approximately 1 quart (4 cups) of ice cream. If you want more or less, simply scale the ingredients proportionally. But really, why make less?
🍎 Nutrition
Calories: 300kcal
Protein: 4g
Fat: 18g
Carbohydrates: 40g
Fiber: 2g
Calcium: 200mg
