7.5oz sweetened condensed milk (half of a normal can)
1/2cup mascarpone
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2cup store-bought fudge sauce
Instructions
Chop the ladyfingers into 1 inch pieces and dip each piece very briefly into coffee. Set aside.
In a standing mixer with a whisk attachment, whip heavy cream to soft peaks. Add in mascarpone, sweetened condensed milk, vanilla extract, and salt, and whip until combined.
Pour 1/3 of the ice cream mixture into a 9″x3″ loaf pan. Toss in 1/3 of soaked ladyfingers. Drizzle with 1/3 of the chocolate sauce. Repeat 2 more times until everything is used up.
Use a knife to gently swirl everything together, then place into freezer for at least 4 hours, but up to 2 weeks.