Turn cocoa and dark chocolate into a rich, creamy homemade dessert with your Rasoishop Ice Cream Maker. This recipe uses both cocoa powder and melted dark chocolate for deep chocolate flavour and a smooth, indulgent texture, finished with a delicious fudge ripple.

Ingredients

• ✔ 500 ml Full-fat milk
• ✔ 200 ml Heavy cream
• ✔ 150 g Dark chocolate (55–70%), chopped
• ✔ 3 tbsp Unsweetened cocoa powder
• ✔ 120 g Sugar
• ✔ A pinch of salt
  
• ✔ 3 tbsp sweetened condensed milk
  

Instructions:

• ✔ Prepare the chocolate base: Warm the full-fat milk with the cocoa powder, sugar, and salt. Whisk until the cocoa is completely smooth and lump-free.
• ✔ Add the dark chocolate: Remove the milk mixture from the heat and add the chopped dark chocolate. Stir until the chocolate melts completely and the mixture becomes smooth.
• ✔ Add the cream and chill: Stir in the heavy cream and refrigerate the mixture for at least 2 hours. A properly chilled chocolate base helps produce a smoother texture during churning.
• ✔ Churn in the Ice Cream Maker: Pour the chilled chocolate mixture into your Ice Cream Maker and churn for about 20 minutes.
• ✔ Prepare the fudge ripple: Melt the 50 g dark chocolate with the sweetened condensed milk and allow it to cool slightly.
• ✔ Layer the fudge: Transfer the churned ice cream into a freezer-safe container. Drizzle the fudge ripple between layers rather than stirring it throughout the ice cream. This creates beautiful chocolate seams in every scoop.
• ✔ Freeze: Freeze for about 4 hours before serving.

Chocolate Fudge Tip

Don't mix the fudge ripple completely into the ice cream. Layering it between the scoops creates visible ribbons of fudge instead of an evenly chocolate-colored ice cream.