Ingredients

  • The Base: 2 cups (480ml) heavy whipping cream, chilled.

  • The Sweetener: 1 can (14oz) sweetened condensed milk.

  • The Flavor: 1/2 cup unsweetened cocoa powder (Dutch-processed for a darker look).

  • The Texture: 1/2 cup semi-sweet chocolate chips (melted and cooled).

  • The Garnish: Chocolate syrup and extra chocolate shavings.

Instructions

  1. Prep the Chocolate Base: In a medium bowl, whisk together the sweetened condensed milk and the cocoa powder until smooth. Stir in the melted (but cooled) chocolate chips. This creates the intense “fudge” backbone of your ice cream.

  2. Whip the Cream: In a separate large chilled bowl, beat the heavy whipping cream on high speed until stiff peaks form. Be careful not to over-mix; you want it light and fluffy like a cloud.

  3. The Fold (Crucial Step): Gently fold about a cup of the whipped cream into the chocolate mixture to lighten it up. Then, pour the chocolate mixture back into the remaining whipped cream. Use a spatula to gently fold them together. Do not stir vigorously, or you will lose the air that gives it that mousse texture.

  4. Assemble and Freeze: Pour half the mixture into a loaf pan. Drizzle with chocolate syrup. Add the remaining mixture and top with more syrup and chocolate shavings.

  5. Set: Cover with plastic wrap (touching the surface to prevent ice crystals) and freeze for at least 6 hours or overnight.

Serving Tip

To get those perfect, textured scoops like the image, let the container sit on the counter for 5 minutes before scooping. Use a warm metal scoop to create those beautiful, rugged ridges. Enjoy!