Easy Fudge Ice Cream

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5 from 18 votes

This easy fudge ice cream is an intensely fudgy treat that’s great for enjoying on the sofa watching TV, or is good enough for showing off at a dinner party. Just 3 ingredients and no churning or ice cream machine needed!

Servings: scoops (makes about 600 ml)

Author: Helen Best-Shaw

Prep Time10

Cook Time10

Freezing time6

Total Time6 20

Ingredients

150 ml condensed milk - half of a 397g can
120 g fudge
300 ml double cream - heavy cream

Metric - USA Cups

Instructions

Crumble or cut the fudge into small pieces. Put the condensed milk in a saucepan and add two thirds of the fudge. Heat gently and stir to dissolve the fudge. Let the mixture cool. It needs to be cold before you add it to the cream.
Whip the cream to form soft peaks. Don’t worry if you over-whip the cream – just fold in a little milk to loosen it.
Gently fold the cooled condensed milk and fudge mixture into the whipped cream. It is important that the mixture has cooled to room temperature before you do this. Try not to knock the air out of the mixture.
Fold in the rest of the fudge, reserving a little for decoration.
Spoon into an airtight freezer-proof container. Then sprinkle the last of the fudge on top and place in the freezer. Leave until frozen; this will take at least 6 hours.

Notes

Store it in the freezer in an airtight pot (about 600–700 ml). Ignore all the pretty photos of ice cream in a loaf pan. It needs to be stored in an airtight container to prevent the ice cream from going grainy.

Allow it to freeze overnight or failing that, at least six hours before you eat.

Keep leftover condensed milk in the freezer ready for the next batch, but beware! It will leak out of any container that isn't upright. Use a Lock & Lock or similar container that has a good seal.

If you over-whip the cream, you can rescue it by folding in a little milk. Then slowly whisk until you have the right consistency.

This is also a useful tip for making whipping or double cream go further: slightly over-whip it and then add milk and gently fold it in. You can add about 20–30% by volume, depending on the fat content and thickness of the cream, how hard you whip it and how warm your kitchen is.

How Long Will It Keep?

No-churn ice cream is at its best if you keep it for no more than two weeks in a tightly sealed container. I'm fairly confident that if you make this easy fudge ice cream, it will all be gone before the two weeks are up!

Nutritional Information

This recipe is 5 WeightWatchers Smart Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.