Two-Layer Fudge Ice Cream

  • Cooking and Prep: 2 h 20 m
  • Serves: 24
  • Contains:

This is a really special dessert. Yes, it requires several steps to make, but the end result is well worth it! The fudge layer is super fudgy and delicious, and really takes this dessert to the next level. You won't be sorry you made this, and everyone will be begging you for more!

Ingredients (13)


Nut Layer Topping

Optional Topping

Start Cooking

Prepare the Fudge

  1. Preheat oven to 350 degrees Fahrenheit. Grease a 10- x 16-inch pan and set it aside.

  2. Beat egg whites and sugar until it forms stiff peaks. Fold in yolks, chocolate, and coffee.

  3. Pour one third of mixture into the prepared pan and bake for 20 minutes. Cool.

  4. Beat whip cream until it forms stiff peaks, and fold into rest of mixture. Pour over cooled cake.

  5. Freeze for one and a half hours or until firm.

Prepare the Nut Ice Cream Layer

  1. Beat egg whites, slowly adding sugars until it forms stiff peaks.

  2. In separate bowl, beat whip cream until it forms stiff peaks. Fold in yolks and almonds and mix gently. Combine with the egg whites.

  3. Remove frozen fudge layer from the freezer, and pour the ice cream mixture over. Return to freezer to set.

Prepare the Topping (Optional)

  1. Beat whip cream until it forms stiff peaks. 

  2. Remove pan from the freezer. Spread whipped cream over ice cream layer, then return to freezer.

  3. Garnish with chocolate curls before serving. (Create chocolate curls by running a vegetable peeler down the long side of the chocolate bars.)


Photography by Tamara Friedman

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