Guys, it’s really hard to photograph ice cream. It’s not even that hot outside, but my scoops starting melting basically as soon as they hit the bowl. And while goopy, melted ice cream is delicious, that deliciousness doesn’t really translate well visually. Which is why you’re only getting one picture of this fabulous strawberry fudge-swirl ice cream. Can you tell how yummy it is from this picture? Can you taste the smooth, rich fudge on your tongue? Or the tart sweetness of ripe strawberries? No? Well then I guess you’ll just have to try this recipe yourself!
Happy 4th of July, everyone!
No-Churn Strawberry Fudge-Swirl Ice Cream
(Strawberry ice cream)
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 2 cups strawberries, hulled and halved
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
(Fudge swirl – from Confections of a Foodie Bride)
- 1/2 cup water
- 1/2 cup sugar
- 1/3 cup light corn syrup
- 6 tbsp Dutch-process cocoa powder
- 1/2 tsp vanilla extract
- Start with your fudge swirl. In a saucepan over medium heat, combine water, sugar, corn syrup, and cocoa powder.
- Stir until bubbles start forming around the edge of your mixture.
- Allow mixture to boil for about a minute, stirring constantly.
- Remove saucepan from heat and stir in vanilla extract. Set aside to cool.
** Stick fudge into the fridge to chill. It has to be completely cool before you can use it in your ice cream.
- While you’re waiting for your fudge to chill, start making your ice cream. Add strawberries and sugar to a food processor and pulse until mixture is smooth and uniform.
- In a large bowl, combine whipping cream, vanilla and condensed milk. Beat with an electric mixer until soft peaks form.
- Gently fold in strawberry puree.
- Pour half your ice cream mixture into a loaf pan.
- Spoon half your fudge sauce randomly over the ice cream mixture.
- Pour remainder of the ice cream mixture into the pan and spoon the rest of the fudge sauce on top of that.
- Run a butter knife through the loaf pan to create your swirls.
- Cover pan with aluminum foil and freeze for at least 6-8 hours.
- To serve, let ice cream sit out at room temperature for a few minutes to soften before scooping.