This New York super fudge chunk ice cream is easy to make at home. It combines three (yes, THREE) types of chocolate, pecans, walnuts, and chocolate-covered almonds and everyday ingredients and tastes just like Ben & Jerry’s.
Sure, you could simply grab a few pints of New York Super Fudge Chunk at the store rather than make it from scratch. But where’s the satisfaction in that?! (And if you do actually find a tremendous amount of satisfaction in that, think about those times when you’re a craving for New York Super Fudge Chunk and it’s out of stock–and you know this because you checked every frost-covered pint in the freezer case to make certain! We’ve all been there. Consider this recipe your hack for those situations.)–Renee Schettler Rossi
New York Super Fudge Chunk
- Quick Glance
- 30 M
- 1 H
- Makes 1 quart
Special Equipment: Ice cream maker
IngredientsEmail Grocery List
*WHAT YOU NEED TO KNOW ABOUT RAW EGGS
- For those whom raw egg is a no-no, such as the very young, the very old, the very sick, the very preggers, or the very finicky, be aware that this recipe contains raw eggs and should not be consumed by them.
Recipe Testers Reviews
This New York Super Fudge Chunk is delicious chocolate ice cream laced with all manner of crunchy and flavorful mix-ins. It's delightful, basically a slightly different variation on Rocky Road ice cream. And, well, just add some marshmallows (perhaps instead of the white chocolate chunks) and it becomes Rocky Road.
The end result is an ice cream that is the right texture straight out of the freezer, scoopable, firm, and creamy—and that's a huge compliment in my book.
This homemade New York Super Fudge Chunk is almost as easy as grabbing the keys and heading to the scoop shop. And it's easier than most ice cream recipes. Chocolate is warmed, stirred with milk, then combined with a fluffy egg-sugar-vanilla combo, and into the fridge it goes. Toss all your mix-ins into the fridge alongside with or without measuring or chopping first; you'll have time while to do this while spinning the ice cream.
And I may have made it even easier. The words "double boiler" translate to me as "microwave, s-l-o-w, at 50% power". I can't help it!
The ice cream base is cocoa-forward, like frozen hot cocoa. The trip to frozen took 25 minutes in my Cuisinart model, and though all those nuts 'n chunks sound like a quick turn onto a gravel road, nobody needs to ask if we're there yet. It's soft-serve time! If you like a harder scoop, an hour or so in the freezer will do.
I found the chocolate used makes a difference here—semisweet chips are too hard at freezer temp, a chopped Ghirardelli bar was better, I imagine a drizzle of some sort would be even better. To get that melt-in-your-mouth quality, more research is necessary—a tough problem to have! Next up? Rocky road!
I halved the recipe and it yielded exactly 1 pint.