Chocolate Ice Cream with Fudge Sauce and Choco Chips

Chocolate Ice Cream with Fudge Sauce and Choco Chips

✅ Ingredients

• 2 cups heavy cream (chilled)

• 1 cup whole milk

• ¾ cup unsweetened cocoa powder

• ½ cup granulated sugar

• ½ cup brown sugar

• 200 g dark chocolate (chopped)

• 4 large egg yolks

• 1 tsp vanilla extract

• Pinch of salt

• Waffle cones, for serving

• Chocolate sauce (for topping)

• Chocolate shavings or chips (for garnish)

‍ Instructions

1. Prepare the base:
   In a saucepan, whisk cocoa powder, sugars, and salt with milk over medium heat. Stir until steaming but not boiling.

2. Temper the yolks:
   In a bowl, whisk yolks. Gradually pour a bit of the hot mixture into yolks, whisking constantly, then return yolk mixture to the saucepan. Cook gently until it thickens enough to coat a spoon.

3. Melt chocolate:
   Remove from heat, add dark chocolate, and stir until fully melted and smooth. Let it cool slightly.

4. Add cream & vanilla:
   Stir in heavy cream and vanilla. Cover and chill mixture for at least 4 hours or overnight.

5. Churn:
   Pour into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.

6. Freeze:
   Transfer to a container, cover with plastic wrap, and freeze for 3–4 hours.

7. Serve:
   Scoop into waffle cones, drizzle with warm chocolate sauce, and sprinkle chocolate shavings on top.

❓ Q&A

Q: Can I make this without an ice cream maker?
✅ Yes! Freeze the mixture in a shallow tray, whisk every 30 minutes for 3–4 hours to break ice crystals.

Q: How do I make it richer?
✅ Use extra dark chocolate (70% cocoa) and add a tablespoon of butter while melting chocolate.

Q: Can I reduce sugar?
✅ Absolutely, use ⅓ cup each of white and brown sugar; the chocolate still gives sweetness.

Q: Storage tips?
✅ Keep in an airtight container in the coldest part of your freezer; lasts 2–3 weeks.

Enjoy your creamy, indulgent chocolate ice cream cone! ✨