Ice Cream Fudge

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
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Updated on 01/14/22
Ice Cream Fudge

The Spruce / Eric Kleinberg
Prep: 25 mins
Cook: 15 mins
Total: 40 mins
Servings: 64 servings
Yield: 1 8-by-8-inch pan
Nutrition Facts (per serving)
57 Calories
4g Fat
8g Carbs
1g Protein
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Nutrition Facts
Servings: 64
Amount per serving
Calories 57
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 1mg 0%
Sodium 4mg 0%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 2%
Total Sugars 6g
Protein 1g
Vitamin C 0mg 0%
Calcium 7mg 1%
Iron 0mg 2%
Potassium 45mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ice Cream Fudge is an incredible fudge recipe made with only two ingredients: ice cream and chocolate! Yes, you mix the ice cream right into the fudge—I told you it was incredible! Because this fudge is so simple, it's important to use high-quality chocolate and flavorful ice cream to get the best taste. Cheap ice cream and chocolate chips will produce tasteless, bland fudge.

For an extra treat, try using ice cream with mix-ins like nuts, candy bits, or cookie dough—they make the final fudge even tastier.

Ingredients

  • 24 ounces semi-sweet chocolate, finely chopped

  • 1 1/2 cups ice cream, slightly thawed

Steps to Make It

  1. Gather the ingredients.

    Ice Cream Fudge ingredients

    The Spruce / Eric Kleinberg

  2. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Take the ice cream out of the freezer to be thawing while you melt the chocolate.

    aluminum foil lined baking pan

    The Spruce / Eric Kleinberg

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

    chocolate chips in a bowl

    The Spruce / Eric Kleinberg

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

    melted chocolate in a bowl

    The Spruce / Eric Kleinberg

  5. 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 you will probably have a clumpy chocolate mixture with lots of hard chocolate bits in it. That's okay!

    melted chocolate mixed with ice cream in a bowl

    The Spruce / Eric Kleinberg

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

    chocolate and ice cream mixture in a bowl

    The Spruce / Eric Kleinberg

  7. 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.

    Ice Cream Fudge mixture in a baking pan

    The Spruce / Eric Kleinberg

  8. 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.

    Ice Cream Fudge cut into pieces

    The Spruce / Eric Kleinberg

Tip

Ice Cream Fudge Fudge can be stored in an airtight container at room temperature for up to two weeks.