Strawberry Fudge Ice Cream

  • Yield 14 servings

Packaged fudge stands in for chocolate chips in this combo made with fresh strawberries.

Ice Creams-Strawberry Fudge
Mark Boughton Photography / styling: Teresa Blackburn

This recipe uses a cooked custard that must be thoroughly chilled before placing in the ice cream freezer.


Ice Cream:
3/4 cup fat-free milk
3/4 cup 2 percent reduced-fat milk
3/4 cup sugar
2 tablespoons flour
1/4 teaspoon salt
2 eggs
2 cups pureed strawberries mixed with 2 tablespoons sugar
1 1/3 cups heavy cream
1/2 teaspoon vanilla extract
1/4 cup finely diced strawberries
1 cup chocolate fudge, cut into bits


  1. Heat milks in a large heavy saucepan over medium heat. Combine sugar, flour and enough water to make a smooth paste. Add to milks. Cook, stirring, until thickened.
  2. Beat eggs slightly and stir into milk mixture very slowly. Stir in salt. Cook 5 minutes or until thickened. Remove from heat; stir in puréed berries. Refrigerate until completely cool.
  3. Add heavy cream and vanilla. Pour into the canister of an ice cream maker and freeze according to instructions. Add diced strawberries and fudge bits. Makes about 7 cups.

Recipe by Beth Vohaus, courtesy of Miss Martha’s Ice Cream Crankin’



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