Phenomenal Phoods

No Churn Hot Fudge Cherry Vanilla Ice Cream

Ingredients:

For the ice cream

• 2 cups heavy cream
• 1 can (14 oz.) sweetened, condensed milk
• 2 teaspoons vanilla bean paste
• Pinch of salt
• 1/3 cup chopped white and dark chocolate truffles (I used Lindt, but regular chocolate is fine as well)
• 1/3 cup chopped cherries (fresh or frozen)
• 3-4 tablespoons hot fudge sauce (recipe below)

For the hot fudge sauce

• 2 tablespoons butter
• 3/4 cup whole milk or half & half
• 1/2 cup sugar
• 2 ounces chopped dark chocolate (70% cacao or higher)
• 1/2 cup cocoa powder
• Pinch of salt

Instructions:

For the ice cream

1. Combine the sweetened, condensed cream with the vanilla bean paste and salt.
2. Whip the heavy cream until stiff peaks form and then fold it into the sweetened, condensed milk until smooth.
3. Pour the mixture into a metal pan of some sort (it can be a loaf pan, a cake pan, or whatever you like). Cover it with plastic wrap and put it in the freezer for 2 hours.
4. After 2 hours in the freezer, the ice cream will be the perfect consistency for stirring in any other treats you like. Fold in the chopped cherries and chocolate. Drizzle a few tablespoons of the hot fudge sauce over the top and use a spoon or knife to swirl it throughout the ice cream.
5. Freeze for an additional 4 hours until solid. Run an ice cream scoop under hot water to make it easier to serve. Serve with a drizzle of hot fudge sauce and a cherry on top in a bowl or a waffle cone!

For the hot fudge sauce

1. Melt the butter in a small saucepan over medium heat.
2. Stir in the milk or half & half, sugar and chocolate, stirring until smooth, and the chocolate is melted.
3. Add the cocoa powder, whisking constantly until no lumps remain. Throughout this process, do not allow the mixture to come to a boil - keep it at a simmer.
4. Once the cocoa powder has been mixed in, remove the mixture from the heat and stir in the vanilla bean paste and a pinch of salt.
5. Store the hot fudge sauce in a sealed glass container like a jar in the fridge. Reheat in the microwave for 30 seconds to serve over ice cream.