Fudge is a tricky substance to get to work in ice cream. Most times, it either turns out rock hard, or it melts right into the ice cream and disappears. To create soft-set fudge chunks that hold their own against ice cream without breaking your teeth, I modified a basic chocolate ganache with a bit of honey.
I first used these fudge pieces in my Copycat Vermonty Python Ice Cream, and they were an instant hit. Soft and scoopable, but still with a distinctive fudgy chew. One batch makes enough for 1–2 full recipes’ worth (up to 6 pints), depending on how densely packed you want your fudge pieces.
Why These Chocolate Ganache Fudge Pieces Stay Soft in the Freezer
Plain melted chocolate freezes rock-hard because cocoa butter has a unique saturated fat profile that stays densely packed and hard at room temperature. Add in the cold from your freezer, and it gets even harder. My fudge chunks recipe works around that by adding honey (an invert sugar) that disrupts sugar crystallization and lowers the freezing point of the mixture. This keeps the fudge pliable rather than rock hard. The cream and butter add enough fat to keep the texture soft and glossy, more like a ganache than a solid chocolate bar.
What Kind of Chocolate Works Best for Fudge Chunks?
I used Guittard bittersweet baking chocolate for my fudge chunks, which makes for a pretty deep, dark, and intensely fudgy result. If you want something a little less overwhelmingly chocolatey, I recommend a straightforward semisweet chocolate. For a sweeter fudge, opt for milk chocolate.
Other Ways to Use Fudge Pieces
- Layering: Pair them with ice cream cake crunchies for a multi-textured chocolate layer.
- Topping: They taste great on top of ice cream rather than mixed in. But keep in mind that the chunks start to sweat pretty quickly at room temperature, and they can get sticky. I recommend adding right before serving rather than letting them sit out on a sundae bar.
Storage and Make-Ahead Instructions
Store fudge chunks in an airtight container in the freezer for up to 1 month. I usually make a big batch at the same time as whatever flavor ice cream I’m folding it into so everything’s ready to go when I churn. They don’t hold up at room temperature for long, so keep frozen until just before using.
Fudge Chunks for Ice Cream
Ingredients
- 115 g chopped semisweet chocolate 4 oz
- 56 g heavy cream
- 20 g honey
- 7 g unsalted butter ½ tbsp
Equipment
- Small Baking Sheet or Plate
- Whisk
Video
Method
- Heat 56 g heavy cream and 20 g honey in the microwave for 25-35 seconds, or until warm. Stir the honey and cream together, then add 115 g chopped semisweet chocolate and let stand for 2 minutes.
- Stir everything together until the chocolate has melted and is smooth.
- Stir in 7 g unsalted butter and whisk until glossy.
- Spread into a thin layer on a small baking sheet or plate, and chill for 30-45 minutes (20 minutes in the freezer).
- Cut into small squares, then freeze again until solid, at least 30 minutes (I left it overnight with the ice cream).
Notes
- The honey is key to keeping these fudge chunks soft and pliable after freezing, so don’t skip it! Corn syrup or another invert sugar will work as a substitute in a pinch.
- You can cut the fudge pieces like I did or roll teaspoonfuls between your palms for a circular shape. It’s a bit soft and melts quickly, so I don’t recommend trying complex shapes.
