Chocolate Chunk Banana Ice Cream with Chocolate Fudge Ripple
Recipe type: Dessert
Makes: ½ cup
Fudge Ripple Makes ½ cup Recipe from David Lebovitz via Epicurious
  • 50g (~1/4 cup) granulated sugar
  • 50 milliliters (2 tablespoons + 2 teaspoons) light corn syrup
  • 60 milliliters (1/4 cup) water
  • 25g (~1/4 cup) unsweetened Dutch-process cocoa
  • 1 milliliter (1/4 teaspoon) vanilla extract
  1. In a medium-sized saucepan over medium heat, whisk together sugar, corn syrup, water and cocoa powder; whisk constantly until mixture comes to a low boil
  2. Cook for one additional minute, still whisking and then remove from heat
  3. Stir in vanilla
  4. Chill in refrigerator for at least one hour or until ready to use (up to two weeks)
Recipe by Keep It Sweet Desserts at