Ice Cream Fudge

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      Ice Cream Fudge

      24-oz semi-sweet chocolate, finely chopped
      1 1/2 cups ice cream, slightly thawed


      Prepare an 8×8 pan by lining it with aluminum foil and spraying the foil with cooking spray. Take the ice cream out of the freezer to be thawing while melting the chocolate.

      Place the chopped chocolate in a large microwave-safe bowl and microwave until it is nearly melted. Stir after every 30 to 40 sec to help it melt evenly and keep it from overheating.

      When the chocolate is nearly all melted, stop heating it and instead stir it until the remaining bits melt and everything is smooth.

      The chocolate should be melted and warm, but not hot to the touch, and the ice cream should be melted and soft along the edges, but not liquefied. Add the ice cream to the chocolate and stir until the ice cream is incorporated. The cold ice cream will cause the chocolate to get hard, and it will probably have a clumpy chocolate mixture with lots of hard chocolate bits in it. That’s okay!

      Return the bowl to the microwave for another 30 sec. After 30 sec, stir well. The hard chocolate pieces should have melted and smoothed out, but if there are a few stubborn chocolate chunks, microwave it again in 10 to 15-sec intervals, just until the chocolate smooths out. At the end of the process, it should have a shiny, smooth liquid fudge.

      Pour the fudge into the prepared pan and smooth it into an even layer. Allow the fudge to set at room temperature for at least 4 hours, or in the refrigerator for at least an hour.

      When the fudge is completely set, remove it from the pan using the foil as handles. Peel the foil away, and use a large sharp knife to cut the fudge into small squares to serve.  Makes 64 pieces

      Ice Cream Fudge by

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