Buttermilk Fudge Ice Cream

Indulge in the luscious combination of tangy buttermilk and rich fudge with this decadent Buttermilk Fudge Ice Cream recipe. This creamy homemade treat features a velvety custard base made with heavy cream, egg yolks, and a splash of vanilla, balanced by the subtle tang of buttermilk for a unique twist on traditional ice cream. Swirled throughout is a glossy, chocolatey fudge ribbon crafted from cocoa powder, semi-sweet chocolate chips, and a touch of butter for deep, luxurious flavor. Perfectly churned for a smooth texture, each bite offers a delightful contrast of creamy tanginess and intense chocolate richness. Ideal for summer indulgence or as a show-stopping dessert, this recipe is a must-try for ice cream lovers looking for something extraordinary.

Nutriscore Rating: 47/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Buttermilk
• 0.75 cup Granulated sugar
• 2 teaspoons Vanilla extract
• 5 large Egg yolks
• 0.25 cup Unsweetened cocoa powder
• 1 cup Semi-sweet chocolate chips
• 2 tablespoons Unsalted butter
• 2 tablespoons Light corn syrup
• 0.25 teaspoon Salt

Directions

Step 1

In a medium saucepan, whisk together 1 3/4 cups of the heavy cream, granulated sugar, and a pinch of salt. Warm the mixture over medium heat until hot but not boiling.

Step 2

In a separate bowl, whisk the egg yolks until smooth. While whisking constantly, slowly drizzle about 1/2 cup of the hot cream mixture into the yolks to temper them.

Step 3

Pour the tempered yolks back into the saucepan with the remaining cream mixture, stirring constantly. Cook over medium-low heat, stirring, until the mixture thickens slightly and coats the back of a spoon (about 170–175°F). Do not let it boil.

Step 4

Remove the saucepan from heat and stir in the vanilla extract. Allow the custard base to cool to room temperature, then stir in the buttermilk.

Step 5

While the base cools, prepare the fudge swirl. In a small saucepan, combine the cocoa powder, semi-sweet chocolate chips, remaining 1/4 cup of heavy cream, butter, corn syrup, and salt. Heat over low heat, stirring until smooth and glossy. Remove from heat and allow to cool to room temperature.

Step 6

Once the custard base has cooled, chill in the refrigerator for at least 2 hours or overnight for best results.

Step 7

Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions, typically 20–25 minutes, or until thickened to a soft-serve consistency.

Step 8

Layer one-third of the churned ice cream into an airtight container. Drizzle a few spoonfuls of the fudge swirl over the layer. Repeat the process, layering ice cream and fudge swirl, ending with a fudge swirl on top. Avoid over-mixing to maintain distinct swirls.

Step 9

Cover the container tightly and freeze for at least 4 hours or until firm. Serve and enjoy the creamy, tangy, and chocolaty delight of Buttermilk Fudge Ice Cream.

Nutrition Facts

Serving size	1264.4 grams (1264.4g)

Amount per serving	% Daily Value*
Calories	3871

Total Fat 268.30g	344%
Saturated Fat 155.70g	778%
Polyunsaturated Fat 0.50g
Cholesterol 1491mg	497%
Sodium 1055mg	46%
Total Carbohydrate 344.40g	125%
Dietary Fiber 32.80g	117%
Total Sugars 283.40g
Protein 44.80g	90%

Vitamin D 218IU	1092%
Calcium 474mg	36%
Iron 16mg	89%
Potassium 1351mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.8%

Protein: 4.5%

Carbs: 34.7%