Chocolate Ripple Ice Cream is a modern Fusion recipe for a classic chocolate ripple ice cream with a coconut oil, whipping cream and condensed milk base. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Chocolate Ripple Ice Cream.
Combine the chopped chocolate and coconut oil in a microwave-safe bowl (or bain marie) and microwave for 1 minute, stirring after 30 seconds. Once fully melted stir well to combine then set aside until needed.
Pour the cream into a chilled bowl and whip the cream into stiff peaks. Beat in the vanilla extract and condensed milk until completely incorporated.
In freezer-safe container (a plastic container or even a metal loaf pan), scoop a few spoons of the cream mixture, and then very lightly drizzle some of the chocolate mixture over top.
Top with more cream mixture, and then more chocolate shell, until all the cream mixture has been used up.
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