Vodka might seem like an unexpected ingredient to use in ice cream, but its presence proves invaluable in achieving a creamy texture without having to use an ice cream machine. Alcohol has a low freezing point (around -16°F), and just a splash will keep the batch silky smooth as it chills in a home freezer. It’s a fuss-free recipe that doubles down on the chocolate to create an intense flavor experience that rivals the fanciest of store-bought pints. The base is made by combining just six ingredients directly in a blender and blitzing them until luscious and mousse-like. Then a glossy homemade fudge sauce—made in just 10 minutes and without a candy thermometer—gets drizzled into the base after it’s dolloped into a loaf pan. Post-freeze, it strikes the ideal balance between rich, sweet, and bold, and it scoops just like the best, most custardy gelato.
Ingredients
8 servings
Fudge Sauce
¼
3
½
¼
⅔
Ice Cream and Assembly
1
2½
¾
2
2
1½
Preparation
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Fudge Sauce
Step 1
Whisk ¼ cup light corn syrup, 3 Tbsp. heavy cream, ½ tsp. vanilla extract, and ¼ tsp. Diamond Crystal or Morton kosher salt in a small microwave-safe bowl until smooth. Add ⅔ cup semisweet chocolate chips and microwave on high in 10-second bursts, stirring after each burst, until melted and smooth, about 1 minute total. Whisk fudge sauce until glossy and smooth, then let cool. It should be very thick but still pourable. (Alternatively, heat ingredients in a small saucepan over medium, whisking constantly, until chocolate is melted and sauce is smooth. Let cool.)
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Ice Cream and Assembly
Step 2
Chill a 9×5″ or 8½x4½” loaf pan until cold, about 10 minutes.
Step 3
Meanwhile, blend one 14-oz. can sweetened condensed milk, 2½ cups heavy cream, ¾ cup Dutch-process cocoa powder, 2 Tbsp. vanilla extract, 2 Tbsp. vodka, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a blender, starting on low speed and gradually increasing to medium and scraping down sides as needed, until aerated and very fluffy like mousse, about 1 minute. (Mixture will stick to sides of blender and no longer move when done.)
Step 4
Scrape about one third of ice cream base into chilled loaf pan and smooth into an even layer with a spoon. Transfer fudge sauce to a pastry bag and pipe about one third of fudge evenly over in thick ribbons. (Alternatively, use a spoon to drizzle the fudge over in thick ribbons.) Do not swirl. Spoon half of remaining ice cream base on top and smooth into an even layer. Pipe half of remaining fudge in thick ribbons on top, then repeat layers with remaining ice cream mixture and fudge and swirl as desired. Freeze ice cream, uncovered, at least 6 hours.
Step 5
When ready to serve, let ice cream sit at room temperature 10 minutes before scooping into bowls.
Do Ahead: Ice cream can be made 1 week ahead. Cover and keep frozen.
