graham cracker fudge ripple 2


Today’s my birthday.  31 years of gracing this planet with my lovely face.  I don’t do the birthday freak outs about getting older, or whatever over dramatic emotions people feel about birthdays.  I like my birthday, it’s a good day.  I get to eat as much cake and ice cream as I want, because it’s MY birthday.  As far as the years behind me and the years in front of me… well, I try and live in the moment, so moments don’t pass me by.  I’m terrible at this, but it’s my goal, to be present in the NOW.  And for those years in front of me… well, I don’t know what they hold, but hopefully they’re filled with lots of ice cream.


graham cracker fudge ripple 3


I’m pretty set in my ways that a custard based ice cream will always reign supreme to a non-custard base.  But when I saw this graham cracker ice cream on Pinterest, I couldn’t resist.  I made it that very same day.  And then again the next day. 2 batches in 2 days.  Ya, that’s sayin’ something!  Oh, I also devoured them in those 2 days.  Well, maybe 3 days, maybe.  But probably not.  I can’t remember, I was in an ice cream coma.  This metabolism of mine is going to slow down one day.  But until then, I’ll keep eating.  And eating.  And eating.


Graham Cracker Fudge Ripple Ice Cream


  • 2 cups heavy cream, divided
  • 3/4 cup brown sugar (homemade works too)
  • 1/8 tsp salt
  • 1 cup milk (I used 1 %)
  • 1 tsp vanilla extract
  • 3 graham cracker, pulverized (smash them in a bowl or in a bag)
  • 1 recipe Fudge Ripple


In a saucepan, heat 1 cup of heavy cream, brown sugar, crushed graham crackers and salt. Stir until sugar is dissolved and the graham crackers are soggy and break apart when you stir it, about 5 minutes.

Remove from the heat and stir in the remaining 1 cup heavy cream, 1 cup milk, and vanilla extract..

Refrigerate mixture until thoroughly cooled, at least 3 hours, but the longer the better. It will get really thick while it’s chilling.

Add chilled mixture to ice cream maker and churn according to directions. Layer the churned ice cream with the chilled fudge ripple in a freezer safe bowl. Freeze for a few hours before eating.


Ice Cream HEAVILY adapted from She Wears Many Hats