Low Carb New York Super Fudge Chunk Ice Cream

This classic Ben & Jerry’s flavor was developed in 1985. It’s got three kinds of nuts and both white and dark chocolate chunks.

The Ben & Jerry’s Homemade Ice Cream & Dessert Book has this to say about the origin of this concoction:

New York Super Fudge Chunk was developed as a regional flavor for the sophisticated New York palate. After coming up with several variations in our Burlington lab, we packed the samples in dry ice and shipped them by bus to our New York consultants, a group of musicians on Manhattan’s Upper West Side. Following several weeks of refinement and discussion, we agreed upon this final recipe—a chocolate lover’s dream.

I always wanted to do this flavor more out of nostalgia than from being a long-time fan of it. I think the combination of mix-ins chosen was borne more out of marketing idealism than flavor calculation. All these ingredients together in a single ice cream sound really impressive, but I have to wonder if the diversity is a net positive. Nevertheless, I was pleasantly surprised how incredibly good it turned out! I can’t honestly say the flavor of each individual mix-in is identifiable, but the overall “stew” of nuts and chocolates make for an extremely enjoyable and rich ice cream.

UPDATE 2019-09-16: I have redone this ice cream to make it simpler by taking advantage of Lily’s Sweets Chocolate Covered Almonds.

Ingredients

Low Carb Chocolate Philadelphia-style Ice Cream Base
¼ cup (30 g) walnuts, chopped
¼ cup (30 g) pecan halves, chopped
1 oz. (28 g) Lily’s Sweets Chocolate Covered Almonds, Milk or Dark
½ bar Low Carb White Chocolate
½ bar Low Carb Chocolate (see below)

Chocolate bar

¼ cup (56 g) Trader Joe’s organic coconut oil (use a different brand with less coconut flavor)
¼ cup (25 g) Cocoa
14 drops EZ-Sweetz
¼ teaspoon vanilla extract
¼ cup (25 g) powdered erythritol

Directions

1. White Chocolate bar: Follow the instructions for making a bar of Low Carb White Chocolate.
2. Chocolate bar: Pour melted chocolate in a silicone chocolate bar mold and put in refrigerator to make a low carb chocolate bar.
3. Break up chocolate bars into small pieces. Break up large walnut and pecan pieces by hand. Transfer rest of ingredients to ice cream container, shake to mix, and return it to the freezer.
   
   
   
4. Ice Cream: Follow the directions for the Low Carb Chocolate Philadelphia-style Ice Cream Base. Add the mix-ins a couple minutes before the ice cream is ready to be transferred to the container.