Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup Dutch-process cocoa powder
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/2 cup dark chocolate chips (70% cocoa)
  • 1/4 cup heavy cream
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp pure maple syrup

Instructions:

  1. In a medium saucepan, whisk together the whole milk, maple syrup, and cocoa powder over medium heat.
  2. Stir constantly for 3–5 minutes until the mixture is steaming and the cocoa is fully dissolved and glossy.
  3. Remove from heat and stir in the heavy cream, vanilla extract, and salt.
  4. Cover and refrigerate the base for at least 6 hours or overnight until completely cold.
  5. Pour the chilled chocolate mixture into your ice cream machine and churn according to manufacturer's instructions (usually 20–25 minutes).
  6. Stop the machine when the ice cream reaches a soft-serve consistency.
  7. Combine the dark chocolate chips, additional heavy cream, unsweetened cocoa powder, and maple syrup to create the fudge ripple, then swirl into the churned ice cream.