Yield: 1 8x8 pan
- 1-1/2 lbs (24 oz) semi-sweet chocolate, finely chopped
- 1-1/2 cups ice cream, slightly thawed
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Take the ice cream out of the freezer to be thawing while you melt the chocolate.
2. Place the chopped chocolate in a large microwave-safe bowl and microwave until it is nearly melted. Stir after every 30-40 seconds to help it melt evenly and keep it from overheating.
3. When the chocolate is nearly all melted, stop heating it and instead stir it until the remaining bits melt and everything is smooth.
4. The chocolate should be melted and warm, but not hot to the touch, and the ice cream should be melted and soft along the edges, but not liquefied. Add the ice cream to the chocolate and stir until the ice cream is incorporated. The cold ice cream will cause the chocolate to get hard, and you will probably have a clumpy chocolate mixture with lots of hard chocolate bits in it. That's okay!
5. Return the bowl to the microwave for another 30 seconds. After 30 seconds, stir well. The hard chocolate pieces should have melted and smoothed out, but if you still have a few stubborn chocolate chunks, microwave it again in 10-15 second intervals, just until the chocolate smooths out. At the end of the process, you should have a shiny, smooth liquid fudge.
6. Pour the fudge into the prepared pan and smooth it into an even layer. Allow the fudge to set at room temperature for at least 4 hours, or in the refrigerator for at least an hour.
7. When the fudge is completely set, remove it from the pan using the foil as handles. Peel the foil away, and use a large sharp knife to cut the fudge into small squares to serve.
8.Ice Cream Fudge Fudge can be stored in an airtight container at room temperature for up to two weeks.