Tuesday, January 6, 2015

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.

New York Super Fudge Chunk ice cream container.

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.

I apologize in advance that the instructions are a little vague when it comes to the low carb (dark) chocolate mix-ins. I use the chocolate mix from the Chocolate Almond Butter Bombs recipe, but I can’t provide an exact amount of ingredients to only make the chocolate bar and chocolate covered almonds. I prepared the chocolate mix-ins for this ice cream when I was making a batch of the bombs. Any chocolate left over was used to make more bombs.



¼ cup (30 g) walnuts, chopped
¼ cup (30 g) pecan halves, chopped
¼ cup (46 g) chocolate covered almonds
1 bar Low Carb White Chocolate
1 bar Low Carb Chocolate

Ice Cream

Low Carb Chocolate Philadelphia-style Ice Cream Base or Low Carb Chocolate French Custard Ice Cream Base


  1. Mix-ins: Follow the instructions for making a bar of Low Carb White Chocolate.
  2. Put a metal cookie sheet lined with parchment paper or a silicone mat in the freezer to chill for a half-hour. Dip the almonds in melted low carb chocolate and place on cookie sheet.

    Chocolate covered almonds.

    Pour melted chocolate in a silicone chocolate bar mold and put in refrigerator to make a low carb chocolate bar. Return cookie sheet to freezer for chocolate coating to harden. Transfer chocolate covered almonds to empty ice cream container and store in freezer.
  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 Ice Cream Base. Add the mix-ins a couple minutes before the ice cream is ready to be transferred to the container.
Scoops of ice cream.

Scoops of ice cream.

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