Swirls of gooey chocolate running through vanilla ice cream that is already loaded with tons of chocolate chunks….. Haven’t you started drooling yet??

For me this chocolate ripple ice cream is irresistible. This is one of my favourite ice creams ever. I just love the combo of vanilla ice cream with ribbons of chocolate spread throughout. Not only this, every single scoop has that crunch which is provided by chunks of chocolate.

Hey… What’s the hiccup? It’s not the rocket science to make this swirly ice cream. Even a kid can do it. Let’s make this super indulgent ice cream using basic vanilla ice cream.

ripple ice cream

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Creamy & Crunchy Chocolate Swirl Ice Cream/ How to make Chocolate Ripple Ice Cream
ripple ice cream
Servings
Ingredients
To make Vanilla Icecream
For Swirls
Servings
Ingredients
To make Vanilla Icecream
For Swirls
ripple ice cream
Instructions
ToTo make vanilla ice cream
  1. Bring milk to a boil and let it simmer on low flame till it reduces to almost half.
  2. Add granulated sugar and continue to stir till sugar dissolves completely.
  3. Dissolve cornflour in little milk to make a paste.
  4. Slowly add cornflour paste to the simmering milk with. Keep on stirring continuously so as to avoid burning of milk as the bottom.
  5. When it gets thickened, remove from fire and allow it to cool completely.
  6. Beat it well with a hand mixer or in a mixie. Pour in a container and keep in freezer till semi frozen.
  7. Keep cream in the fridge for about 2 hours to chill. Take out the chilled cream and beat it over ice. Add powdered sugar and beat again till fluffy. Keep in the fridge until use.
  8. Take out the semi frozen milk mixture. Add 1 tsp vanilla essence and beat it again till it becomes almost double due to aeration.
  9. Fold in the cream gently and shredded milk chocolate
To make Swirls
  1. Pour the ice cream mixture in shallow container. Drizzle Hershey's chocolate syrup over ice cream.
  2. Run a knife through ice cream to swirl chocolate into ice cream.
  3. Cover with plastic wrap and freeze for at least 6 hours or overnight.
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I am sending this recipe for Blogging Marathon #78 Week 2 day 2
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#78