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New York Super Fudge Chunk

A hand holding a scoop of Ben & Jerry New York super fudge chunk in a sugar cone.


This New York super fudge chunk ice cream is easy to make at home. It combines three (yes, THREE) types of chocolate, pecans, walnuts, and chocolate-covered almonds and everyday ingredients and tastes just like Ben & Jerry’s.

A hand holding a scoop of Ben & Jerry New York super fudge chunk in a sugar cone.

Sure, you could simply grab a few pints of New York Super Fudge Chunk at the store rather than make it from scratch. But where’s the satisfaction in that?! (And if you do actually find a tremendous amount of satisfaction in that, think about those times when you’re a craving for New York Super Fudge Chunk and it’s out of stock–and you know this because you checked every frost-covered pint in the freezer case to make certain! We’ve all been there. Consider this recipe your hack for those situations.)–David Leite

New York Super Fudge Chunk FAQs

Why are eggs added to ice cream?

The fat content and lower freezing point of eggs give ice cream extra richness and a creamy texture. Due to the risk of salmonella, consuming unpasteurized raw eggs is not recommended. To be safe, and reduce the risk of any chance of infection, use pasteurized egg products when making homemade ice cream.

Is New York Super Fudge Chunk the same as rocky road?

It’s close, but not exactly the same. Rocky road ice cream is made with the addition of marshmallows to the chocolate and nut base.

New York Super Fudge Chunk

A hand holding a scoop of Ben & Jerry New York super fudge chunk in a sugar cone.

This New York super fudge chunk ice cream is easy to make at home. It combines three (yes, THREE) types of chocolate, pecans, walnuts, and chocolate-covered almonds and everyday ingredients and tastes just like Ben & Jerry’s.

Ben Cohen | Jerry Greenfield

Prep 30 mins

Cook 30 mins

Total 1 hr

  • In a bowl, toss together the coarsely chopped chocolates, pecans, walnuts, and chocolate-covered almonds. Tuck it in the freezer.

  • Warm the unsweetened chocolate in the top of a double boiler over hot, not boiling, water, until melted or warm it in a bowl in the microwave on 50% for about 1 minute or longer, as needed.

  • Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth. Remove from the heat and let cool.

  • In another bowl, whisk the eggs with a stand mixer or by hand until light and fluffy, 1 to 2 minutes if using a stand mixer or 3 to 4 minutes if using a whisk.

  • Whisk in the sugar, a little at a time, and continue whisking until it’s completely incorporated, about 1 minute more. Add the cream, vanilla, and salt and whisk to blend.

  • Pour the chocolate mixture into the cream mixture and blend. Cool to room temperature. Cover and refrigerate until cold, preferably at least 8 hours.

  • Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.

  • After the ice cream thickens and about 2 minutes before it’s done churning, dump in the chocolate and nuts. Continue processing until the ice cream is ready.

  • Serve it soft, straight from the maker, or if you prefer your ice cream harder, transfer it to a resealable container and freeze for at least 1 hour.

*WHAT YOU NEED TO KNOW ABOUT RAW EGGS

For those whom raw egg is a no-no, such as the very young, the very old, the very sick, the very preggers, or the very finicky, be aware that this recipe contains raw eggs and should not be consumed by them.

Serving: 0.5cupCalories: 433kcal (22%)Carbohydrates: 39g (13%)Protein: 8g (16%)Fat: 31g (48%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 85mg (28%)Sodium: 50mg (2%)Potassium: 316mg (9%)Fiber: 4g (17%)Sugar: 32g (36%)Vitamin A: 561IU (11%)Vitamin C: 0.3mgCalcium: 108mg (11%)Iron: 3mg (17%)

Recipe Testers’ Reviews

Originally published August 16, 2019

Recipe © 1987 Ben Cohen | Jerry Greenfield . Photo © 2011 Time Out NY. All rights reserved. All materials used with permission.

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.





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