This Salted Caramel Turtle Fudge Swirl Ice Cream is decadent, creamy, and delicious. Prepared in ten minutes, it's ready to eat once completely frozen, about six hours.
about 1/2 cup your favorite fudge saucestore-bought or homemade (if it is too thick to pour, barely heat it until you can drizzle it)
Instructions
For the Base
Combine all four ingredients in the bowl of your stand mixer (start with the lesser amount of salt) and whip just until the base thickens and mounds in the mixer. It does not need to come to "peaks," stiff or otherwise).
Very quickly whip in the chopped candies. Fold to distribute them throughout the base.
To Finish
Layer 1/3 of the ice cream base in a loaf pan (or similarly sized pan). Drizzle on 2-3 Tablespoons of the hot fudge sauce.
Layer another 1/3 of the ice cream and 2-3 more Tablespoons of the sauce.
Finish with the last of the base. You can also add a bit more fudge sauce to the top.
Cover with plastic wrap and freeze until completely firm, about 6 hours.
Notes
Leave the base vanilla by using sweetened condensed milk rather than dulce de leche. Reduce the salt to 1/4 teaspoon.If you like your ice cream extra nutty, mix in some toasted, chopped pecans along with the chopped turtle candies. Also feel free to substitute the fudge sauce with caramel sauce if you prefer a caramel swirl.