Go Back
Print Recipe
No ratings yet

Ice Cream Fudges

Ingredients

Cookies n Cream Fudge

  • 5 oz marshmallow cream
  • 12 oz vanilla candy coating chopped
  • 1 ½ cups sugar
  • ¾ cups cream
  • 12 tablespoons butter
  • ½ teaspoon kosher salt Diamond Crystal
  • 16-20 oreos + a few extra for eating!!!

Mint Chocolate Chip Fudge

  • 6 oz marshmallow cream separated
  • 6 oz chocolate chips
  • 4 oz mint chips
  • 2 oz Andes Creme de Menthe baking chips
  • 1 ½ cups sugar
  • ¼ cup cream
  • ¼ cup milk
  • 12 tablespoons butter
  • ½ teaspoon kosher salt Diamond Crystal
  • mini chips for sprinkling over top
  • green food coloring optional

Creamsicle Fudge

  • 6 oz marshmallow cream
  • 12 oz vanilla candy coating chopped
  • 1 ½ cups sugar
  • ¾ cup cream
  • 12 tablespoons butter
  • ½ teaspoon kosher salt Diamond Crystal
  • ½ oz orange extract
  • orange food coloring

Instructions

Cookies n Creme Fudge

  • Line an 8x8 pan with wax paper, wax side up.
  • Break 7-8 oreos and cover the wax paper with them.
  • Put chopped candy coating and marshmallow cream into a mixing bowl and set aside.
  • In a large saucepan over medium high heat combine sugar, cream, butter, and salt. Bring to a boil and boil for 5 minutes, stirring constantly.
  • Pour the hot mixture over the marshmallow and candy coating.
  • Beat with electric mixer until smooth.
  • Pour into wax paper over Oreo crumbles and crumble more Oreos on top, pressing the cookie into the mixture.
  • Refrigerate for 4 hours, then cut into cubes and serve.

Mint Chocolate Chip Fudge

  • Line an 8x8 pan with wax paper, wax side up.
  • Using three separate bowls, combine the following: Bowl 1: ¼ cup marshmallow cream and mint chips Bowl 2: 2 tablespoons marshmallow cream and Andes baking chips Bowl 3: ¼ cup + 2 tablespoons marshmallow cream and chocolate chips
  • In a large saucepan over medium high heat combine sugar, cream, milk, butter, and salt. Bring to a boil and boil for 5 minutes, stirring constantly.
  • Pour ⅔ cup into Bowl 1 plus a few drops of green food coloring, pour ⅓ cup into Bowl 2, 1 cup into Bowl 3. Beat each mixture with an electric mixture starting with Bowl 1 and working your way to Bowl 3.
  • Pour Bowl 3 into the wax lined pan, then pour Bowl 2 over top of the chocolate mixture, then pour Bowl 1 over top.
  • Sprinkle mini chocolate chips over the top of the green layer.
  • Refrigerate for 4 hours, then cut into cubes and serve.

Creamsicle Fudge

  • Line an 8x8 pan with wax paper, wax side up.
  • Put chopped candy coating and marshmallow cream into a mixing bowl and set aside.
  • In a large saucepan over medium high heat combine sugar, cream, butter, and salt. Bring to a boil and boil for 5 minutes, stirring constantly.
  • Pour the hot mixture over the marshmallow and candy coating.
  • Beat with electric mixer until smooth.
  • Divide mixture into two separate bowls, blending orange extract and a few drops of orange food coloring into one of the bowls.
  • Pour from the two different bowls in layers into the wax lined pan. Run a butter knife through the mixture to swirl the colors.
  • Refrigerate for 4 hours, then cut into cubes and serve.