Hey guys! So continuing my chocolate madness I am posting today a chocolate fudge ice cream which contains two elements. One is the base ice cream and the other is the fudge. This is a very delicious, chocolaty and with small fudgy bites in between. If you just love chocolate then you will love this dessert. Take a bowl and have a scoop and I promise you wont be able to stop at one bite. Lets get eating…

**Ingredients-**

*For the chocolate fudge:*

Condensed Milk – 250 gms

Dark Chocolate – 150 gms

Sweet Chocolate – 100 gms

Walnuts (finely chopped) – 1/4 cup

*For the ice cream base:*

Whipping cream – 2 cups

Condensed Milk- 1 cup

Fresh Cream- 1/2 cup

Chocolate Truffle – 1 cup

Drinking chocolate – 1/4 cup

Coco powder – 2 tbsp

Choco Chips- 2 tbsp

Chocolate fudge- 1 and 1/2 cup

Vanilla essence – 1 tsp

**Method:**

*For fudge:*

Take the chocolate and milkmaid together in a bowl. Now using the double boiler method mix them both together till the chocolate melts. Once done take it off the gas and add the chopped walnuts and mix it all together. Take an mould (any shape) and grease it with little oil at the bottom. Put the fudge prepared in the mould and set it in the fridge. It will set in an hour. After an hour chop the fudge into rough bits or balls.

*For icecream:*

1) Whip the whipping cream till it forms soft peaks. In another bowl mix the condensed milk, fresh cream, vanilla essence, chocolate truffle, drinking chocolate, coco powder and choco chips. Now fold the cream into this mixture using a spatula. Do not mix vigorously fold gently using the spatula.

2) Now add in the fudge and mix it in. Pour the mixture in an aluminium tin/ insulated tub or ice cream mould of choice and top it again with the fudge and drizzle some chocolate truffle on it. Set it in freezer for 4-5 hours. Serve chilled.

**This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by ****Cindy D’Silva**** and ****Noor Anand Chawla**,** and happily SPONSORED BY ****RRE Studios**** and ****SHOWCASE Events**.

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