Vodka might seem like an unexpected ingredient to use in ice cream, but its presence proves invaluable in achieving a creamy texture without having to use an ice cream machine. Alcohol has a low freezing point (around -16°F), and just a splash will keep the batch silky smooth as it chills in a home freezer. It’s a fuss-free recipe that doubles down on the chocolate to create an intense flavor experience that rivals the fanciest of store-bought pints. The base is made by combining just six ingredients directly in a blender and blitzing them until luscious and mousse-like. Then a glossy homemade fudge sauce—made in just 10 minutes and without a candy thermometer—gets drizzled into the base after it’s dolloped into a loaf pan. Post-freeze, it strikes the ideal balance between rich, sweet, and bold, and it scoops just like the best, most custardy gelato.

To achieve the most dramatic ripple, pipe or drizzle the hot fudge sauce in thick ribbons and resist the urge to swirl them into the ice cream base. You want wide, distinct bands of fudge throughout. But for the final topping, swirl away—a twirling cosmic pattern makes for a striking presentation.