Making homemade chocolate ice cream with a machine is so easy and the results sure are worth the patience needed while you wait for the custard to chill. This ice cream is really good! Like I-need-to-make-another-tube-as-soon-as-this-one-is-done good. Yup, this white chocolate fudge ice cream is addictive. It’s super creamy with a dense chocolate taste and as soon as you hit the fudge you’re in white chocolate heaven.

When I got an ice cream machine last Christmas I was eager to experiment with it, however, I never thought I could create ice cream just as good as my favs Ben&Jerry’s. But it’s actually possible and it’s gonna save me a ton of money. I am not one to hype up my recipes (hello, self-confidence issues) but this white chocolate fudge ice cream is really, really, great. It makes me even sadder that Harry didn’t get one *sighs*.

tub of homemade chocolate ice cream with machine

CHOCOLATE QUANDARIES

I have made some variations of this ice cream; chocolate ice cream with white chocolate chips or chocolate ice cream with bittersweet chocolate fudge before, but really none of them compare to the white chocolate fudge ice cream. I like my chocolate dark, which is why I used a 70% chocolate and not much sugar. I just hate it when after 2 spoonfuls of ice cream my throat is already scratching because ice cream is too sweet and I desperately need water to get through it.

If you like your desserts on the sweet side don’t worry, the white chocolate fudge definitely makes up for the ‘bitterness’ of the chocolate ice cream. Using high percentage of chocolate does not ensure that you’ll get a dense chocolate taste which is why I paired it with coffee to make sure to bring out the chocolate as much as possible.

MAKE THE CUSTARD AND THE FUDGE THE DAY BEFORE

I usually prepare the chocolate custard and the white chocolate fudge the day before I am planning to eat this white chocolate fudge ice cream. I love it when I can do all the hard work the day before, especially if I am serving what I cook/bake to a dinner party or just sharing it with my friends. It takes off a lot of pressure. On the morning of the day you are planning to eat it you can just pop it in your machine, layer the ice cream with the fudge, freeze it and voila. 8 hours later your homemade chocolate ice cream with a machine is ready.

Don’t forget to always cook your custard over low heat. This way you will slowly cook the yolks in the custard which will thicken it to a perfect consistency. But over high heat, the yolks will cook too quickly and you will end up with scrambled eggs. Patience my friends.

MISTAKES TO AVOID

Making homemade chocolate ice cream with a machine can be daunting so avoid doing the same mistakes as I:

I would encourage you to use a heavy-based saucepan, your custard will cook more evenly and will avoid burning. Once I was too lazy to clean my only heavy-based saucepan to cook custard and I used a very cheap thin one and I ended up with a goopy mess. It was a total waste of ingredients and time so be smarter than me.

The first time, I did the fudge right before churning the ice cream and I didn’t wait for the fudge to cool down before layering it with the ice cream. Hahaha hot sauce on cold ice cream => huge mistake. The fudge instantly crystallized with the ice cream, which gave me chocolate ice cream with big chunks of gritty white chocolate pieces instead of white chocolate fudge. It wasn’t terrible but it wasn’t good either.

Not understanding the problem I thought the fudge recipe was the problem and I should just melt white chocolate as a sauce. I was in a hurry and I tried to melt chocolate in a pan over low heat and not using a bain-marie. Another gritty mess and this one was, in addition, a burnt gritty mess. If you are not constantly checking your pan, just use a bain-marie to make sure your chocolate won’t burn. Anyway, you won’t need to melt chocolate, either in a pan or with a bain-marie, for this white chocolate fudge ice cream recipe, but it’s just a reminder.

QUESTIONS ABOUT ICE CREAM

➝ Why are chocolate and coffee a good pairing? Have no fear if you dislike coffee, this white chocolate fudge ice cream doesn’t taste like coffee at all. A small amount of coffee in chocolate-based bakes, or in this case ice cream, enhances the flavor of chocolate. It’s magical, add a bit of espresso powder or brewed coffee to your chocolate desserts and you will end up with a rich and deep chocolate flavor. At first, I was dubious but ever since I used this trick in Café Fernando’s chocolate bundt cake I can’t imagine not using it.

➝ Do I have to have an ice cream maker to make this recipe? Yes. There are ways you can churn ice creams yourself but they are usually very time-consuming. An ice cream maker will help aerate the custard by churning it, you’ll end up with creamier ice cream. I have been using a cheap one (less than 40€) and it really does the job. If you don’t mind waiting for your homemade chocolate ice cream with a machine to freeze you don’t really need an expensive one with a compressor that freezes your ice cream white it churns it.

➝ How to decorate ice cream cones? Melt pieces of chocolate in a large heatproof bowl on top of a pan of simmering water. The water shouldn’t touch the base of the pan. Stir from time to time until the chocolate has melted and take off the heat. With a spoon drizzle chocolate around the cones and while the chocolate is still warm put some sprinkles on it. Place your cones in a glass so that they are up, but the chocolate shouldn’t touch the rim of the glass. Wait for the chocolate to set before using it. If it’s a very hot summer day I usually put mine in the fridge to accelerate the process (be careful that the chocolate doesn’t touch anything) but it might change the texture of your cone.

➝ How long can I keep ice cream? Technically you could keep your ice cream in the fridge for a couple of months but the texture and taste may change. Your ice cream might become icy due to ice crystals and the flavor might water down. Eating it fresh is best and I would encourage anyone to eat their white chocolate fudge ice cream within 2 weeks but I am sure it won’t stay that long in your freezer anyway ;).

Looking for other ice cream recipes? Here are some of my favorites:

Homemade chocolate ice cream with machine

Author: Amélie
Prep Time: 50 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Yield: 1 liter 1x
Category: Ice cream
Method: Churning
Cuisine: French
Diet: Vegetarian

Print Recipe

Description

Making homemade chocolate ice cream with a machine is so easy and the results sure are worth the effort! This ice cream is super creamy, chocolatey and when you hit the fudge you’re in white chocolate heaven.

Ingredients

Scale

For the white chocolate fudge:

40g corn/golden syrup (or honey if not available where you live) (2 tbsp)
80ml heavy cream (⅓ cup)
15g butter (1 tbsp)
pinch of salt
115g white chocolate (4 oz)
½ tsp vanilla extract

For the chocolate ice cream:

150g semisweet baking chocolate – 70% (5 oz), roughly chopped
4 tbsp unsweetened cocoa powder
½ tsp vanilla extract
75ml brewed coffee (⅓ cup)
150ml + 250ml heavy cream (⅔ cup + 1 cup)
250ml milk (1 cup)
100g caster sugar (½ cup)
¼ tsp salt
4 egg yolks

Instructions

For the white chocolate fudge:

white chocolate fudge in a pan

Make the white chocolate fudge. Put the syrup, heavy cream, butter and salt in a medium heavy-based saucepan over low heat. Stir from time to time for 5 min with a silicone spatula until everything has melted and is combined. Take the saucepan off the heat and add the chocolate and vanilla extract. Stir until the chocolate has melted and is completely smooth.
Store. Scrape the fudge into a bowl, cover the bowl tightly with plastic wrap and let it stand until the fudge is at room temperature. Then place in the fridge until you’ll need it for the ice cream, preferably the day after.

For the chocolate ice cream:

instructions for chocolate ice cream

Melt the chocolate and make the custard. In a large bowl, combine the chopped chocolate, cocoa powder and vanilla extract. In a medium heavy-based saucepan over medium heat, bring the coffee and 150ml (⅔ cup) of cream to just below a boil, stirring frequently. Pour the hot liquid over the chocolate and stir until completely smooth. Set a mesh strainer over this large bowl. In the same saucepan over medium heat, bring the 250ml (1 cup) of cream left, milk, sugar and salt to just below a boil, stirring frequently to make sure the sugar has dissolved. In a separate medium bowl whisk the yolks for 2 minutes, until they lighten. Slowly pour the hot milk/cream mixture into the yolks bowl while whisking constantly.
Cook the custard. Pour the egg mixture back into the saucepan and place it over low heat, stirring constantly with a spatula and scraping the bottom of the pan as you stir. If it’s too hot, the custard will curdle so be careful. Cook and stir it for 5 min until the custard thickens and coats the spatula or until the custard’s temperature reaches 80°C (176°F).
Pour the custard over the melted chocolate. Pour the custard through the mesh strainer into the melted chocolate bowl and whisk until smooth. Cover the bowl with plastic wrap, pressing it directly onto the surface of the chocolate custard and let stand until it’s at room temperature.
Churn the ice cream. Chill the custard thoroughly in the fridge for at least 8 hours but preferably overnight. Whisk the chilled custard until smooth and scrape it into your ice cream maker. Churn according to manufacturer’s instructions.

To assemble:

steps to layer ice cream

Layer up! Scrape one-third of the ice cream in a 1.5-liter container with a tight-fitting lid and spread it evenly. Spoon one-third of the white chocolate fudge randomly over the ice cream. Repeat layering until you run out of ice cream and fudge, ending with the fudge. Run the blade of a small knife through the layers in a zig-zag motion to create a swirl pattern.
Freeze. Cover the container with plastic wrap, pressing it directly onto the surface of the white chocolate fudge ice cream. Close the lid and freeze for at least 8 hours or overnight.

Notes

Make sure to let the container sit at room temperature for 10 min before scooping, and directly put the white chocolate fudge ice cream back in the freezer after serving.

Nutrition

Serving Size: 2 scoops
Calories: 531

Keywords: churned ice cream, white chocolate fudge

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