This recipe is easily halved.
3 cups vanilla ice cream, cut into large chunks
1 1/2 cups chocolate sorbet, cut into large chunks
1/2 cup whole milk
2 tablespoons hot fudge sauce, at room temperature
Soften the ice cream and sorbet at room temperature for 5 minutes before scooping. If your hot fudge sauce is refrigerated, microwave it in a small dish for 5 seconds.
Combine all ingredients in food processor or blender and puree until smooth, scraping down sides as needed. Pour into chilled glasses to serve.
This recipe is from an America's Test Kitchen e-mail newsletter.