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#Vanilla fudge ice cream cups plus

#Vanilla fudge ice cream cups plus

The chocolate sauce recipe in the Cuisinart book called for both those things plus light corn syrup, and I have an aversion to corn syrup (dark or light, high fructose or otherwise). Just made up a recipe for fudge sauce because the only recipe I had called for chocolate and cream, and I was out of both. I only slightly modified the simple vanilla ice cream recipe in the instruction booklet that came with my Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker. Unlike most women, I don't like chocolate (and I hate to shop) but I made this for my skinny husband who can eat ice cream every day and not gain an ounce. Cover and freeze for 4-5 hours or overnight.Summer doesn't even officially start for 11 more days, but I'm beating it to the punch with easy ice cream recipes. Take a butter knife and run it though the mixture 2-3 times creating a swirl/marble effect.There will likely be ganache leftover but it will be begging to be used to make chocolate truffles.

Top with one more tablespoons of the ganache. Cover with another 2-3 scoops of ice cream, and repeat the process until all the ice cream is in the container. Drizzle about 2 tablespoons of the ganache on top. Scoop about 2-3 scoops into the container and spread out into an even layer.

Once it is done (my machine takes about 15-20 minutes), it will be a little on the softer side.

Once chilled, pour into your ice cream maker and operate according to your machine's instructions.

The bowl/container that you will store your ice cream in later, once it's made, should be put in the freezer (I used a loaf pan). Transfer to a bowl and chill in the refrigerator for at least one hour.

Blend all ice cream ingredients together in a blender.

And that's why being a grown-up is awesome. Way better than regular marble fudge ice cream, right? Plus, it's also vegan and sweetened with coconut nectar so there's no unflattering low blood sugar episodes afterward. So picture this, if you will: With each bite, you get vanilla ice cream with swirls of fudgy chocolate truffle filling. What's so much better about chocolate ganache, you ask? Well, I'll tell you: This chocolate ganache, when chilled, gets firm and fudgy and is often used as the filling for chocolate truffles. It also includes making said ice cream without swirls of chocolate fudge sauce (which as I said before, I don't really love) but with chocolate ganache marbled throughout the sweet vanilla ice cream. And that includes having marble fudge ice cream in the freezer anytime I want. Now I'm all grown-up (mostly) and the thing I love the most about that is that I can do whatever I want to do. This predicament led to marble fudge ice cream being a very rare thing in the Turner household. My mom didn't care for it because she would much rather douse her vanilla ice cream with Hershey's chocolate sauce, but I wasn't cool with this for two reasons: 1.) The sauce just got gloppy and all over the place and didn't appear as gorgeous swirls in every bite, and 2.) I never cared for the chocolate sauce to begin with. Rich vanilla ice cream with beautiful swirls of chocolate fudge sauce throughout- I mostly just wanted it because it looked so pretty. One flavor I always wanted, but hardly ever got, was marble fudge ice cream. And those chocolate chunks mixed in? A dream come true for my little chocolate-loving self.

I didn't know what that espresso-ey taste was but I knew I liked it. Occasionally she would buy "French Silk" which I loved. Every once in awhile, she would get neopolitan ice cream which seemed okay in theory because it had my chocolate and vanilla already mixed together, but the strawberry would always ruin it for me. The chocolate tasted different and I had to pick out all of the nuts, making my ice cream eating experience just too much work. Sometimes my mom would get her favorite flavor, rocky road, which I hated. I liked both the chocolate and the vanilla and would always eat a scoop (or two) of each which I swirled together with my spoon. We always bought Dreyer's brand and we always had chocolate and "Old Fashioned Vanilla" (but never "French Vanilla" because my mom didn't care for the texture that the mixed-in vanilla beans added) at the ready. This was a blessing (because what kid doesn't want access to ice cream 24/7?) as well as a curse (what do you think happens to kids who have access to ice cream 24/7? If you guessed becoming the "thick" girl in the class picture with the secret addiction to sugar, then you guessed right.).Įvery grocery shopping trip included a walk down the frozen food aisle to stock up on ice cream. Growing up, my mom loved to have ice cream in the freezer at all times.