Fudge Ripple Ice Cream
Creamy homemade vanilla ice cream with ribbons of chocolate fudge.
- 2 cups heavy whipping cream
- 1 can (14 ounces) sweetened condensed milk
- 1 jar (12 ounces) hot fudge topping (I like to use the Hershey's brand)
Whip the heavy cream in a large bowl until stiff peaks form. Fold sweetened condensed milk into the whipped cream until combined. Pour this mixture in a 2-quart freezer-safe container. Cover and freeze for 2 hours.
Remove ice cream from freezer. Drop about 6 large scoops of fudge topping evenly over the top of ice cream. Take a knife, and swirl fudge into the ice cream. Cover, and freeze ice cream for 6 hours or overnight.
Serve and enjoy!