Chunky Fudge & Coffee Ripple Ice Cream Recipe

Introduction

This Chunky Fudge & Coffee Ripple Ice Cream is a delightful treat that combines rich coffee flavor with sweet fudge chunks and a luscious coffee sauce ripple. Perfect for coffee lovers looking to enjoy a creamy, homemade frozen dessert with a satisfying texture.

Ingredients

• 3 tbsp instant coffee granules
• 210g pot coffee sauce
• 8 pieces of dairy fudge, squashed into smaller chunks
• 1 plump vanilla pod
• 300ml full-fat milk
• 300ml double cream
• 4 egg yolks
• 100g golden caster sugar

Instructions

1. Step 1: Place a container in the freezer to chill. Split the vanilla pod lengthways and scrape out the seeds. Put the seeds and pod into a pan with the milk and double cream. Bring to the boil, then remove from heat and leave to infuse for at least 20 minutes (or a few hours if possible for best flavor).
2. Step 2: In a large bowl, whisk the sugar and egg yolks together for a few minutes until pale and fluffy. Return the vanilla-infused milk and cream to the heat until just about to boil. Stir in the instant coffee granules, then carefully strain the hot liquid onto the yolks, whisking continuously until fully combined.
3. Step 3: Prepare a large bowl of iced water and place a smaller bowl inside it. Pour the custard mixture back into the pan and cook over the lowest heat, stirring slowly and continuously with a wooden spoon for about 10 minutes until thickened (make sure the spoon touches the bottom and corners to prevent sticking). Strain the cooked custard into the smaller bowl over the ice bath and leave to cool completely.
4. Step 4: Once the custard is cooled, churn it using your preferred method until it becomes scoopable:
   • By machine: Pour the custard into the ice cream maker and churn until frozen.
   • By hand: Place the custard in a metal bowl in the freezer. When slushy, whisk vigorously and repeat this freezing and whisking process two more times before freezing fully.
   • By hand blender: Put the custard in a tall freezer-proof container. When slushy, blitz with a hand blender and repeat two more times before freezing fully.
5. Step 5: Layer the churned ice cream in the chilled container, spooning over coffee sauce and scattering fudge chunks between layers. Freeze overnight until firm and ready to serve.

Tips & Variations

• For deeper vanilla flavor, infuse the vanilla seeds and pod in the milk and cream for several hours or overnight in the fridge before using.
• If you don’t have an ice cream machine, the manual freezing and whisking method works well to achieve a creamy texture without ice crystals.
• Try swapping the coffee sauce for chocolate sauce for a mocha version of this ice cream.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To soften before serving, leave the ice cream at room temperature for 5-10 minutes or chill in the refrigerator for 20 minutes. Avoid refreezing melted ice cream to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant espresso instead of coffee granules?

Yes, instant espresso powder can be used as a substitute and will provide a stronger, richer coffee flavor.

What if I don’t have a vanilla pod?

You can use 1 to 2 teaspoons of good quality vanilla extract instead. Add it to the milk and cream after heating to preserve the flavor.

Chunky Fudge & Coffee Ripple Ice Cream Recipe

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★★★★★

4.6 from 82 reviews

• Author: Cleo
• Total Time: About 1 hour active time plus 4-8 hours chilling and freezing time
• Yield: Approximately 1 litre (4–6 servings) 1x
• Diet: Vegetarian

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Description

Indulge in a rich and creamy homemade Chunky Fudge & Coffee Ripple Ice Cream that combines the bold flavors of coffee with luscious chunks of dairy fudge and a smooth ripple of coffee sauce. With a velvety custard base infused with vanilla and slow-cooked to perfection, this ice cream is churned to creamy bliss, then layered with gooey fudgy chunks and coffee sauce for an irresistible texture and taste experience.

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Ingredients

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Ice Cream Base

• 3 tbsp instant coffee granules
• 1 plump vanilla pod
• 300ml full-fat milk
• 300ml double cream
• 4 egg yolks
• 100g golden caster sugar

Extras

• 210g pot coffee sauce
• 8 pieces of dairy fudge, squashed into smaller chunks

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Instructions

1. Prepare the Vanilla Infusion: Split the vanilla pod lengthways and scrape out the seeds with the tip of a knife. Place both the seeds and the pod into a saucepan with the milk and double cream. Heat gently until just boiling, then remove from heat and let the mixture infuse for at least 20 minutes or preferably a few hours for enhanced flavor.
2. Whisk Egg Yolks and Sugar: In a large bowl, whisk together the golden caster sugar and egg yolks vigorously for a few minutes until they become pale, thick, and fluffy, which helps to create a smooth custard base.
3. Create the Coffee Custard Mixture: Reheat the vanilla-infused milk and cream over low heat until it’s about to boil. Stir in the instant coffee granules until fully dissolved. Carefully strain this hot liquid over the whisked eggs and sugar through a sieve, whisking constantly to combine without cooking the eggs prematurely.
4. Cook the Custard Slowly: Set up a large bowl filled with iced water and nest a smaller heatproof bowl inside it. Pour the coffee custard mixture back into the saucepan and gently cook it over the lowest heat possible, stirring slowly and continuously with a wooden spoon. Make sure to scrape every corner and bottom of the pan. Cook for about 10 minutes until the custard thickens slightly but does not boil.
5. Cool the Custard: Strain the cooked custard into the smaller bowl resting in the ice bath to stop cooking and cool the mixture quickly. When fully cooled, cover and chill the custard thoroughly in the refrigerator before churning.
6. Churn the Ice Cream: Transfer the chilled custard base to an ice cream maker and churn until it reaches a soft-serve consistency. If no machine is available, use the hand-churning or hand-blender methods by freezing the mix and whisking/blitzing it repeatedly until scoopable.
7. Layer with Fudge and Coffee Sauce: In a freezer-safe container, layer portions of the churned ice cream alternately with spoonfuls of the coffee sauce and chunks of dairy fudge. Repeat to create a ripple effect of flavors.
8. Freeze to Set: Cover the container tightly and freeze overnight to allow the ice cream to firm up and flavors to meld perfectly.
9. Serve: Scoop the ice cream into bowls or cones and enjoy the rich coffee ripple with indulgent fudge chunks in every bite.

Notes

• For best flavor, infuse vanilla in the milk and cream for several hours or overnight before making the custard.
• When cooking the custard, never let it boil to avoid scrambling the eggs; keep the heat as low as possible and stir continuously.
• If you don’t have an ice cream machine, use manual methods by freezing the mix and whisking or blitzing for a creamy texture.
• Layering the fudge and coffee sauce in stages creates a ripple effect, enhancing both texture and taste.
• Use full-fat milk and double cream for a rich, creamy ice cream; low-fat substitutes will affect texture.

• Prep Time: 30 minutes plus chilling and infusing time (minimum 20 minutes, preferably a few hours)
• Cook Time: Approximately 10 minutes slow cooking custard
• Category: Dessert
• Method: Stovetop
• Cuisine: British

Keywords: chunky fudge ice cream, coffee ripple ice cream, homemade ice cream, vanilla coffee ice cream, dairy fudge ice cream, creamy coffee dessert