The bowl/container that you will store your ice cream in later, once it's made, should be put in the freezer (I used a loaf pan). Transfer to a bowl and chill in the refrigerator for at least one hour. Blend all ice cream ingredients together in a blender.And that's why being a grown-up is awesome. Way better than regular marble fudge ice cream, right? Plus, it's also vegan and sweetened with coconut nectar so there's no unflattering low blood sugar episodes afterward. So picture this, if you will: With each bite, you get vanilla ice cream with swirls of fudgy chocolate truffle filling. What's so much better about chocolate ganache, you ask? Well, I'll tell you: This chocolate ganache, when chilled, gets firm and fudgy and is often used as the filling for chocolate truffles. It also includes making said ice cream without swirls of chocolate fudge sauce (which as I said before, I don't really love) but with chocolate ganache marbled throughout the sweet vanilla ice cream. And that includes having marble fudge ice cream in the freezer anytime I want. Now I'm all grown-up (mostly) and the thing I love the most about that is that I can do whatever I want to do. This predicament led to marble fudge ice cream being a very rare thing in the Turner household. My mom didn't care for it because she would much rather douse her vanilla ice cream with Hershey's chocolate sauce, but I wasn't cool with this for two reasons: 1.) The sauce just got gloppy and all over the place and didn't appear as gorgeous swirls in every bite, and 2.) I never cared for the chocolate sauce to begin with. Rich vanilla ice cream with beautiful swirls of chocolate fudge sauce throughout- I mostly just wanted it because it looked so pretty. One flavor I always wanted, but hardly ever got, was marble fudge ice cream. And those chocolate chunks mixed in? A dream come true for my little chocolate-loving self. I didn't know what that espresso-ey taste was but I knew I liked it. Occasionally she would buy "French Silk" which I loved. Every once in awhile, she would get neopolitan ice cream which seemed okay in theory because it had my chocolate and vanilla already mixed together, but the strawberry would always ruin it for me. The chocolate tasted different and I had to pick out all of the nuts, making my ice cream eating experience just too much work. Sometimes my mom would get her favorite flavor, rocky road, which I hated. I liked both the chocolate and the vanilla and would always eat a scoop (or two) of each which I swirled together with my spoon. We always bought Dreyer's brand and we always had chocolate and "Old Fashioned Vanilla" (but never "French Vanilla" because my mom didn't care for the texture that the mixed-in vanilla beans added) at the ready. This was a blessing (because what kid doesn't want access to ice cream 24/7?) as well as a curse (what do you think happens to kids who have access to ice cream 24/7? If you guessed becoming the "thick" girl in the class picture with the secret addiction to sugar, then you guessed right.).Įvery grocery shopping trip included a walk down the frozen food aisle to stock up on ice cream. Made in a kitchen that also handles nuts.Growing up, my mom loved to have ice cream in the freezer at all times. May Contain: Strawberry Chocolate (Sugar, cocoa butter, whole MILK powder, emulsifier ( SOYA lecithin), flavouring, colour (E120), natural vanilla flavouring), Belgian Milk Chocolate (Sugar, Cocoa Butter, Whole MILK Powder, Cocoa Mass, Emulsifier ( SOYA Lecithin), Natural Vanilla Flavouring), Belgian White Chocolate (Sugar, Cocoa Butter, Whole MILK Powder, Emulsifier ( SOYA Lecithin), Natural Vanilla Flavouring), Ingredients: Ice Cream Flavour Fudge (Sugar, Sweetened Condensed Milk ( MILK ), Granulated Sugar, Lactose Trace), Butter ( MILK ), MILK, Ice Cream Flavouring), The Crumbliest, Flakiest Milk Chocolate ( MILK, sugar, cocoa butter, cocoa mass, whey powder (from MILK ), vegetable fats (palm, shea), emulsifier (E442,E476), flavourings), Rainbow funfetti (Sugar, sunflower oil, potato starch, rice flour, Colour ( E100, E120, E131, E163)). The fudge will set firmer than shown in the video, but is still spoonable.Įvery 'whippy' is poured by hand, so size/shape will vary, hence why we state a minimum weight of 200g.īest Before is 3 weeks from day it is made. The video on social media was taken whilst the fudge was still warm and able to be shaped. (Don’t overheat as this will affect texture)
Ice cream flavour fudge with sprinkles, shaped into a Whippy look ice cream tub! Complete with a flake in the side.
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