Chocolate Fudge Swirl Ice Cream
Remember that hot fudge sauce that I posted last week? Well, it was so good ON ice cream, that I decided to throw it IN some ice cream too. Um yea, best idea EVER.
I just made a simple chocolate ice cream and layered in some of that hot fudge sauce. The awesome thing about that sauce is that it doesn’t get super hard when it freezed. It stays nice and gooey and chewy. Believe me, this will NOT be the last ice cream recipe you guys will see with a fudge swirl in it… In fact, I’ve already made another variation and have a few other ideas in mind.
This was the first time I tried to make a swirl in an ice cream recipe. I was a bit skeptical of the process of simply layering ice cream with fudge sauce. But when you go to scoop it, it swirls right up. Weird, but true. So don’t be tempted to swirl the fudge sauce in to the ice cream like I was. Just trust the process and you won’t regret it.
One Year Ago: Spinach Quiche and Seared Tuna Nicoise Salad
Two Years Ago: Egg, Avocado, and Apple Salad
Three Years Ago: Chicken with Melon Salsa
Four Years Ago: Rhubarb Raspberry Jam
Five Years Ago: Panzanella
Chocolate Fudge Swirl Ice Cream
Ingredients:
3 cups full fat coconut milk, divided
3 tablespoons dark chocolate cocoa powder
5 ounces dark chocolate, chopped
1/2 cup sugar
pinch of salt
5 large egg yolks
1/2 tsp vanilla
1 1/2 to 2 cups hot fudge sauce
Directions:
In a medium saucepan, combine 1 cup of the coconut milk with the cocoa powder. Warm over medium-high heat, whisking to dissolve the cocoa. Bring the mixture to a boil, then reduce the heat to medium-low and let simmer for 30 seconds, whisking constantly. Remove the pan from the heat, mix in the chocolate and whisk until melted and smooth.
Stir in another 1 cup of coconut milk. Transfer this mixture to a medium-large mixing bowl. Set a fine mesh sieve over the top.
In the same saucepan, combine the rest of the milk, sugar and salt and warm the mixture over medium-high heat.
In a medium mixing bowl, whisk together the egg yolks. When the milk mixture is warm, gradually whisk the milk into the egg yolks, beating constantly.
Return the egg-milk mixture to the saucepan and continue heating over medium-high heat, stirring constantly and scraping the bottom of the pan with a spatula, until the mixture is slightly thickened and coats the back of a spoon. Remove from the heat, pour through the mesh sieve into the chocolate-cream mixture and stir to blend. Stir in the vanilla.
Cover with plastic wrap and chill the mixture in the refrigerator for several hours or overnight. Once the ice cream mixture is well chilled, freeze in an ice cream maker according to the manufacturer’s instructions.
After it finishes churning, layer ice cream with hot fudge sauce, starting with hot fudge sauce. Do not swirl the two together. Freeze until hard before serving.
Recipe adapted from Half Baked Harvest
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This look absolutely FABULOUS! 🙂 I love oreo’s… They could quite possibly be my favorite snack food.! I’m defientely adding this recipe to my collection of cakes to bake! Thanks for sharing.
Megan♥
http://urbakinmecrazyy.blogspot.com/
that is one of the MOST impressive cakes I’ve ever seen! You always amaze me with your creativity! very inspirational.
OMG – I want!!! 😀
hi is it ok to use regular coffee?like maxwell?how many teaspoon of maxwell should i use?thanks
This looks AMAZING! What did you use to hold the Oreos in place on the top? Is that Oreo filling?
Love this cake – made it for my hubby’s 30th! Just a quick question as I had a little trouble with the Oreo filling. It was a bit thin. I think the problem might be the type of cream I used as we don’t have heavy cream in Australia (at least it’s not called heavy cream) so does anyone know what type of cream I should use? Thanks heaps 🙂
This cake turned out amazing! I omitted the coffee from the frosting and it was perfect without but im sure it would have been prefect with. It was a process to make it but well worth it! Just as good if not better than a bakery cake!
beantownbaker — December 24th, 2012 @ 5:48 pm
Yes, it’s definitely a lot of work, but worth the effort! Glad you enjoyed it.
Found you on Carole’s Chatter Food on Friday link-up. This cake looks like perfection!! I definitely need to try it soon:)
beantownbaker — June 10th, 2013 @ 12:33 pm
Thanks and welcome! You should definitely make this cake if you like Oreos at all.
OMG, I love oreo so much!!! I will try to make this cake someday! Thank you for the delicious recipe!
beantownbaker — July 22nd, 2013 @ 1:13 pm
It definitely takes a little bit of extra effort, but it’s so worth it!
What size pkg of Oreos? I just came home with one that only has 3 rows, ugh? It’s 14.3 oz. is that the same size? Thanks!!
beantownbaker — September 2nd, 2014 @ 7:09 pm
Did that work for you? I will have to check next time I am at the store. I just get the standard size with 3 rows.
Just wanted you to know that after all these years I keep coming back to this recipe
!! My 17 year old requested it for his birthday, he was 4 the first time I made it for his birthday.