Again, Bill was scrounging in the pantry for Oreos and I knew I needed to make a new dessert. This rich Chocolate Ice Cream with Fudge Sauce was the perfect way to end the meal on a hot, humid summer’s day!

Homemade Chocolate Ice Cream is one of life’s simple pleasures! Your family will love it as much as mine did.

Chocolate Ice Cream with Fudge Sauce in a freezer dish with an ice cream scoop

Why You Must Make

  • With its deep chocolate flavor and rich and silky smooth texture, you’ll adore this chocolate ice cream.  
  • And to make this dessert even more sublime, add the luscious chocolate topping. Although the addition of the fudge sauce could cause you to lapse into a diabetic coma, that recipe is definitely worth sharing as well. 

This is the second marvelous recipe I’ve tried from David Lebovitz’s (affiliate link) The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments, and it won’t be the last.

Frequently Asked Questions

What is Philadelphia-Style Ice Cream?

Many ice creams are made with a custard base containing eggs, but Philadelphia-Style Ice Cream is thickened with other ingredients like cornstarch, milk powder, or cocoa powder.

Do You Need an Ice Cream Churn to Make this Ice Cream?

Yes, it’s highly recommended. It’s possible to make it without a churn, but it would require that you place the ice cream mixture in the freezer in an airtight container and whisk it every 20 minutes or so until it’s too firm to mix.

Why is alcohol added to so many Ice Cream Recipes?

Alcohol lowers the freezing point of ice cream, making it easier to scoop, along with adding flavor. This ice cream would be great with a slosh of Kahlua as the coffee flavor enhances chocolate beautifully.

Scoops of Chocolate Ice Cream with Fudge Sauce in a waffle cone patterned bowl

Tips for Making Chocolate Ice Cream

You’ll definitely need to make this luscious, rich chocolate ice cream recipe to kick off the summer. It’s guaranteed to help you beat the heat, though I don’t think my family would snub it mid-winter, either!!

  • Use the best quality ingredients for the best results. Try Ghirardelli brand unsweetened chocolate and Droste Dutch process cocoa powder for a good boost of chocolate flavor.
  • PRO-Tip: Dutch process cocoa is less acidic and provides a deeper chocolate flavor than regular cocoa powder.
  • Make sure you buy heavy cream or heavy whipping cream. The milk fat should be between 36 and 40%.
  • And also add whole milk not 2% milk since the additional fat will make the ice cream creamier.
  • Did you know eggs act as an ice cream stabilizer? Since this ice cream is made without eggs, you have an excuse to devour it over a few days.
Chocolate Ice Cream with Fudge Sauce in a white bowl
Chocolate Ice Cream with Fudge Sauce in a white tea cup

Photos circa 2011.

Chocolate Ice Cream with Fudge Sauce | Rich and dreamy double chocolate dessert!

Chocolate Ice Cream with Fudge Sauce

Prep Time 20 minutes
Cook Time 5 minutes
Additional Time 8 hours
Total Time 8 hours 25 minutes
Yield 1 quart

Dreamy chocolate Ice Cream topped with homemade hot fudge

Ingredients

For Ice Cream:

  • 2 1/4 cups heavy cream
  • 6 tablespoons Dutch process cocoa powder
  • 1 cup sugar
  • Pinch of salt
  • 6 ounces unsweetened chocolate, chopped
  • 1 cup whole milk
  • 1 teaspoon vanilla

For Fudge Sauce:

  • 1 cup sugar
  • 1/8 t salt
  • 1 teaspoon instant coffee, optional
  • 1/3 cup cocoa
  • 1/2 cup butter
  • 1/2 cup heavy cream
  • 2 teaspoons vanilla
  • 2 tablespoons rum

Instructions

To make ice cream:

  1. Combine cream, cocoa, sugar, and salt in a large saucepan. Heat while whisking till the mixture comes to a boil.
  2. Remove from heat and add the chocolate, whisking till melted, then add milk and vanilla. David recommends pouring the mixture into a blender and processing for about 30 seconds to make sure no unmelted chocolate particles remain.
  3. Chill in the refrigerator overnight or till very cold. Freeze using an ice cream maker, following the manufacturer's instructions.

To make Fudge Sauce:

  1. In a medium bowl, whisk together the dry ingredients. In a saucepan, combine butter and cream and heat until the butter has melted.
  2. Add dry ingredients to the cream mixture, constantly whisking.
  3. Boil, stirring constantly until thick and smooth, about 5 minutes.
  4. Add vanilla and rum. Cool and store in the refrigerator.
  5. Can be reheated in a microwave, as needed.

Notes

Ice cream recipe from The Perfect Scoop by David Lebovitz.

Nutrition Information:

Yield:

8

Serving Size:

1/2 cup

Amount Per Serving: Calories: 768Total Fat: 54gSaturated Fat: 34gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 126mgSodium: 184mgCarbohydrates: 64gFiber: 5gSugar: 54gProtein: 8g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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