Fudge Ripple Ice Cream Recipe

Using an electric mixer (such as a KitchenAid), slowly begin to whip the cream until it has slightly thickened.

While still beating the cream, slowly pour the condensed milk in a thin stream into the cream.

Increase the mixer's speed while whipping to high and add the vanilla extract.

Whip the mixture until it is light and fluffy. (Do not overmix or you'll have sweetened butter.)

Scoop this mixture out into a large container and place in freezer for one hour.

Pour the chocolate chips and 2 TB of heavy cream into a glass measuring cup or bowl.

Microwave on high for one minute and stir until the chocolate and cream are well-combined.

Cool to room temperature.

Pour this mixture once cooled directly on to the top of the ice cream and swirl the chocolate into it and refreeze for at least six hours.

Remove from freezer and serve!

*Tip: Make this the day before you wish to serve it.

For a more adult ice cream, add a shot of chocolate or coffee-flavored liqueur over the top.

You can add a tablespoon of cinnamon while mixing the cream for a twist or to make "Mexican Chocolate Ice Cream." And of course, you could add all of the chocolate to make chocolate ice cream right before the cream has completely whipped but make sure that your chocolate has cooled to room temperature first!