Homemade Chocolate Ice Cream with Nuts & Fudge Drizzle

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📝 Introduction:

If you’re looking to recreate a decadent dessert from scratch, this homemade chocolate ice cream is a dream come true. It features a velvety base of rich chocolate custard, is studded with crunchy roasted nuts, and is topped with a luscious, gooey fudge drizzle. Whether you’re entertaining guests or treating yourself, this recipe delivers a perfect balance of creamy, crunchy, and chocolaty goodness.

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🧂 Ingredients:

For the Chocolate Ice Cream Base:

• 2 cups (480ml) heavy cream
• 1 cup (240ml) whole milk
• ¾ cup (150g) granulated sugar
• ½ cup (45g) unsweetened cocoa powder
• 100g dark chocolate (60–70% cocoa), chopped
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

Mix-ins:

• ½ cup chopped roasted almonds or pecans
• ¼ cup mini chocolate chips (optional)

For the Fudge Drizzle:

• ½ cup (120ml) heavy cream
• 100g semi-sweet chocolate chips or chopped chocolate
• 2 tbsp butter
• 1 tbsp corn syrup or honey (for gloss)

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🍳 Instructions:

Step 1: Make the Chocolate Custard Base

1. In a medium saucepan, combine the milk, sugar, cocoa powder, and salt over medium heat. Whisk until fully combined and warm, but not boiling.
2. In a separate bowl, whisk the egg yolks.
3. Temper the yolks by slowly pouring about ½ cup of the warm milk mixture into the yolks while whisking constantly.
4. Slowly pour the yolk mixture back into the saucepan, whisking constantly.
5. Cook over low-medium heat, stirring frequently, until the mixture thickens enough to coat the back of a spoon (170–175°F / 77–80°C).
6. Remove from heat and stir in the chopped dark chocolate and vanilla extract until smooth.
7. Stir in the heavy cream.
8. Strain the mixture through a fine-mesh sieve into a bowl to ensure a smooth base.
9. Chill in the refrigerator for at least 4 hours, preferably overnight.

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Step 2: Churn the Ice Cream

1. Once the mixture is completely chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).
2. In the last 5 minutes of churning, add the chopped nuts and chocolate chips (if using).
3. Transfer the ice cream into a freezer-safe container, cover with parchment or plastic wrap, and freeze for at least 2–4 hours for a firmer texture.

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Step 3: Make the Fudge Drizzle

1. In a small saucepan over low heat, combine the cream, chocolate, butter, and corn syrup.
2. Stir constantly until melted and smooth. Let it cool slightly before drizzling.

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🍨 To Serve:

Scoop the creamy chocolate ice cream into bowls or cones. Drizzle generously with warm fudge sauce and sprinkle with extra chopped nuts if desired. Serve immediately and enjoy!

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👨‍🍳 Tips & Variations:

• No ice cream maker? Freeze the custard base in a shallow container, stirring every 30 minutes for 3–4 hours to break up ice crystals.
• Try hazelnuts, walnuts, or macadamia nuts for different flavors.
• Add a pinch of cinnamon or espresso powder to the base for depth.

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