Homemade Chocolate Ice Cream with Nuts & Fudge Drizzle

Add-ins:

1/2 cup (75 g) chopped mixed nuts (e.g., walnuts, pecans, almonds)

For the Fudge Drizzle:

1/2 cup (120 ml) heavy cream

1/2 cup (90 g) semi-sweet chocolate chips or chopped chocolate

1 tbsp unsalted butter

1 tbsp corn syrup or honey (optional, for shine)

Instructions:

1. Make the Chocolate Base:

In a saucepan over medium heat, combine cocoa powder, sugar, and salt. Gradually whisk in the milk until smooth.

Bring the mixture to a light simmer, then add the chopped chocolate. Stir until fully melted.

Remove from heat. Stir in the heavy cream and vanilla extract.

Chill the mixture in the refrigerator for at least 4 hours, or until completely cold (overnight is best).

2. Churn the Ice Cream:

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).

In the last 5 minutes of churning, add the chopped nuts.

No ice cream maker? Pour the mixture into a freezer-safe container, stir every 30–45 minutes for 3–4 hours, adding the nuts halfway through.

3. Make the Fudge Drizzle:

Heat the cream in a small saucepan until just about to simmer.

Remove from heat and stir in the chocolate, butter, and corn syrup until smooth and glossy.

4. Serve & Enjoy:

Scoop the chocolate ice cream into bowls or cones.

Drizzle generously with warm fudge sauce and top with extra nuts if desired.

Enjoy immediately or store in the freezer in an airtight container.

Tips:

For extra texture, add small brownie chunks or crushed chocolate cookies.

Toast the nuts lightly before adding for a deeper flavor.

Use sea salt flakes on top for a gourmet touch.