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White Chocolate Hot Fudge Icecream



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  • 100 g White Choc Chips, or white choc in chunks
  • 750 g pure cream
  • 5 --- egg yolks
  • 60 g raw sugar
  • 1/4 tsp Himalayan salt

Hot Fudge Sauce

  • 250 g pure cream
  • 40 g raw cacao powder
  • 60 g Rapadura Sugar
  • 30 g honey
  • 50 g Butter
  • 1 tsp instant coffee, or decaf
  • 1/4 tsp Himalayan salt
  • 1 tsp Vanilla Paste

Recipe's preparation

  1. Place white choc chips in bowl and crush 10 seconds speed 7. Add remaining ingredients. Cook 6 mins 80 degrees speed 4. 

    Pour into Thermoserver and chill in freezer til very cold.

  2. Hot Fudge Sauce
  3. Place all ingredients in bowl and melt 5 mins 50 degrees speed 2, til dissolved and well combined.

    Pour into glass jar and refrigerate.

  4. Final Indulgence
  5. Churn the icecream in an icecream maker and transfer to freezeable container. Or wait til it is nearly frozen and blend up again in the Thermomix as per traditional icecream. If you do it the Thermomix way you might need to freeze it further before adding the sauce.

    Pour about a third or half of the chilled hot fudge sauce onto the icecream and work it through with the end of a fork to obtain a marble texture. 

    Freeze til ready to serve, the longer the better if you can wait!

    Keep the remaining sauce in the fridge or freezer for your next wicked treat.



This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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