Ice Cream Gelato Sorbet

Chocolate Fudge Ice Cream

Serves 2

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Chocolate Fudge Ice Cream

Serves 2

Chocolate lovers, this one's calling your name.

Rich, creamy and seriously fudgy, this homemade Chocolate Fudge Ice Cream is everything you want in a dessert. Churned fresh in the Cuisinart Freeze Wand, it's the kind of treat that's worth clearing freezer space for.
  1. Chocolate Fudge Ice Cream-1
  1. Chocolate Fudge Ice Cream-1

Ingredients

  • 80ml full cream milk
  • 120ml thickened cream
  • 30g caster sugar
  • 2 tablespoons cocoa powder
  • 1⁄2 teaspoon vanilla extract

Preparation

  1. Combine the cocoa powder and sugar in a medium bowl; stir with a whisk to remove any lumps.
  2. Add the milk and combine using a hand mixer (about 1 to 2 minutes on a low speed) or whisk by hand until sugar is dissolved and cocoa is smooth.
  3. Stir in the cream and vanilla.
  4. Pour mixture into the dessert cup, keeping it flat and level. Do not fill past the MAX line.
  5. Cover and freeze on a level surface for at least 24 hours at –18 °C or colder.
  6. Remove from freezer and let sit at room temperature for 5–10 minutes before churning.
  7. Assemble mixing assembly and then power handle. Select Ice Cream, and process once.
  8. If mixture is is crumbly, add 1–2 tablespoons milk and re-churn.