Simple Fudge Ripple Ice Cream

Recipe printed from Jenn's Food Journey, ever so slightly adapted from Jean at Delightful Repast

1 cup 2% milk
2/3 cup granulated sugar
2 teaspoons vanilla extract
pinch of salt
2 cups heavy whipping cream
1/2 cup chocolate chips or chunks (optional)
For the fudge sauce -
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
pinch of salt
1/3 cup water
1/4 teaspoons vanilla extract
2 Tablespoons unsalted butter


In a large bowl or 2 quart measuring cup, whisk together the milk, sugar, vanilla, and salt until the sugar is dissolved.  Stir in the heavy cream.  Cover and refrigerate for at least 2 hours or overnight.

Meanwhile, at least 2 hours before making the ice cream, make the sauce.  In a medium sauce pan, whisk together sugar, cocoa, salt, and water.  Cook over medium heat, stirring constantly, until mixture comes to a boil; continue cooking for 1 minutes.  Remove from heat and stir in vanilla and butter until butter is melted.  Let cook at room temperature, then chill for about 30 minutes before using.  If you chill it too long, you'll need to wait for it to warm up a bit because it needs to be thin enough to drizzle into "ripples".

Put child ice cream mixture into ice cream maker and process according to manufacturer's instructions.  Add the chocolate chips in the last few minutes of the processing.

Transfer a quarter of the soft ice cream to a freezer safe airtight container, drizzle on some of the sauce.  Repeat three more times (you will have sauce left over for drizzling on the ice cream when you are ready to serve it).  Place in freezer until ice cream is firm.  Drizzle with any remaining sauce.  Enjoy!