Homemade Chocolate Fudge Ice Cream

Homemade Chocolate Fudge Ice Cream | Get Inspired Everyday!

Homemade Chocolate Fudge Ice Cream | Get Inspired Everyday!

My obsession with coconut ice cream started when we were living in Calgary, AB where it was sold for upwards of $13 per pint – whew! Even though I’d become more accustomed to the high cost of living, that was still pushing me too far! Instead, I started making coconut ice cream at home, and we’ve never looked back.

Even though it only costs $5.50 a pint here in Montana, that’s still quite a bit when I can make it at home for less than half the price. So…money savings vs. convenience – although the money savings should be enough for me, what seals the deal is how easy this is to make. So easy in fact, that we always have homemade ice cream in the freezer even at the busiest of times!

Homemade Chocolate Fudge Ice Cream | Get Inspired Everyday! Homemade Chocolate Fudge Ice Cream | Get Inspired Everyday!

Homemade Chocolate Fudge Ice Cream | Get Inspired Everyday! Homemade Chocolate Fudge Ice Cream | Get Inspired Everyday!

For the ice cream base, place all the ingredients in a blender and blend until smooth, you may need to use the tamper to keep the mixture moving. Each ice cream maker is a bit different, so freeze according to your manufacturer instructions. You’ll know the ice cream is done when it stands up on a spoon and clings to it. If it runs right off, it’s not quite ready. Once it looks like soft serve, remove it from the machine and place it in the freezer to harden a bit more.

The ice cream in the pictures is soft serve, right out of the machine. Homemade ice cream is almost always harder right out of the freezer than store bought, because it doesn’t have any preservatives, and home freezers are usually colder. If your ice cream is frozen solid in the freezer, place it in the refrigerator to soften for 20-30 minutes before serving.

Homemade Chocolate Fudge Ice Cream | Get Inspired Everyday!

Homemade Chocolate Fudge Ice Cream | Get Inspired Everyday!

I’ve tested several chocolate ice creams throughout the search for a good one, (you see the trials I go through…). But… it wasn’t until I added the avocado that things got truly interesting. Something about my coconut milk only versions went a bit icy in the freezer after a few days. It was when my husband asked for his favorite Coconut Lime Ice Cream that it finally hit me – avocado is what makes that ice cream so decadent, and it would be perfect for chocolate ice cream as well. Sure enough – it’s incredibly creamy!

If you’re looking for more dairy free ice creams, I wrote a whole book with all the favorites called Inspired Ice Creams! There’s 32 recipes + 143 variations which = 175 total frozen treats!

Inspired Ice Creams | Get Inspired Everyday!

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Homemade Chocolate Fudge Ice Cream | Get Inspired Everyday!

Homemade Chocolate Fudge Ice Cream


  • Author: Get Inspired Everyday!
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: makes 1 quart 1x
Scale

Ingredients

  • 113.5 ounce can coconut milk (not light)
  • 1 avocado, peeled and pitted yielding 4.5 ounces
  • 1/2 cup cocoa powder, (Dagoba brand)
  • 1/2 cup maple syrup, Grade A for lightest flavor
  • 1 Tablespoon vanilla extract
  • 1/2 cup water
  • Fudge Sauce:
  • 4 Tablespoons maple syrup, Grade A
  • 2 Tablespoons cocoa powder

Instructions

  1. Place all the ingredients in a blender and blend until smooth.
  2. Chill the ice cream base in the refrigerator for a 2 hours before freezing.
  3. Freeze the ice cream according to the manufacturer’s instructions for your machine.
  4. The easiest way to tell if the ice cream is done, is when it stands up on a spoon instead of sliding right off.
  5. After the ice cream’s done, remove it from the machine and serve immediately or freeze for a harder texture.
  6. The fudge sauce is optional, but I highly recommend adding it.
  7. Using a flat bottom whisk, whisk together the maple syrup and cocoa powder until smooth. I like to store my fudge sauce in a squeeze bottle in the refrigerator. It will keep for at least 1 month.

Notes

Freezing the ice cream usually takes about 20 minutes.

 

34 Comments on “Homemade Chocolate Fudge Ice Cream”

  1. Kari

    This is totally why I invested in an ice cream maker. I don’t use it very often, but I can’t tolerate any store-bought versions because of the various thickeners, gums, etc. I’m excited to give this a shot! Thanks Kari! 🙂

  2. Kari

    Hi! thank you so much for answering 🙂
    In my country we have, sugar (all types of it) stevia, mollases and high fructuose syrup
    Should i just make a syrup with water and sugar, boil it and let it cool and then add it instead??

    1. Kari

      I think a syrup would be your best option flavor wise. There’s already 1/2 cup of water in the recipe, so I’d recommend combining the 1/2 cup water with 1/2 cup sugar to make a syrup, letting it cool like you mentioned, and you should be good from there! 🙂

  3. Kari

    not everybody has an ice-cream making mashine at home. what would be to use instead that or is it the only option?

    1. Kari

      An ice cream machine will give you the best texture, but you can still try it another way. You can blend the mixture and then place it directly in the freezer, after 1 hour, stir it every 20 minutes until it becomes firm (3-4 hours). This way produces a pretty good ice cream but the results are still a bit icy. You could also try whipping the can of coconut milk in an electric mixer (the Native Forest brand works best for this). Blend the rest of the ingredients until smooth, and then fold in the whipped cream – place it in the freezer and stir like the first method. The reason this works fairly well, is the whipped cream adds air to the ice cream which helps the texture. Either way, if you really enjoy ice cream you might want to think about getting one at some point (I use mine more than I thought I would)!

  4. Kari

    Looks delicious. I don’t have a nice cream machine. Could I just blend it, chill it in the fridge as you suggest, then pop it in the freezer?

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