Quebec Fudge Ice Cream

I’ve been home visiting my parents for less than a week but I’ve somehow already managed to shock my mother with the amount of sugar I’ve used up. In my defense, it is delicious and I can’t help it if I had to go through multiple batches of sucre a la creme and biscotti this week to get it just right. But more on the biscotti later this week.

I don’t usually like to put two ice cream recipes up in a row but yesterday was Canada Day so this one seemed just too perfect. Last summer, I made sucre a la creme, or Quebec fudge, to get all of my friends excited to celebrate with me. My roommate quickly dubbed it ‘crack candy’ which was appropriate for a sugar fiend like me because ‘sucre a la creme’ quite literally translates to ‘sugar cream’. yum.

This year I wanted to change things up and since my parents got an ice cream machine in anticipation of my visit this week I figured I might as well put it to work. And just like that the idea for Quebec fudge ice cream was born. also known as the sweetest ice cream ever.

A few things to note about this recipe. Because the Quebec Fudge is made in the microwave, it is very difficult to control the temperature and keep an eye on the sugar as it cooks. This means that it is very easy to overcook it. That being said, for these purposes it doesn’t matter as much because it is being thrown into ice cream. For more on the different stages of cooked sugar and what temperatures they are achieved at, check out Joy of Baking.

Since this recipe for Quebec fudge is pretty soft, I wanted to add something with a little more crunch to the ice cream. I threw in chocolate chips because I had it on hand and someone once told me that nothing will be ruined by having chocolate chips added to it. If you have something else on hand that you are partial to go with that and let me know how it turns out!

Ingredients for the Quebec Fudge (Adapted from All Recipes)

  • 1 Cup dark brown sugar
  • 1 Cup white sugar
  • 1 Cup heavy cream
  • 1 Teaspoon vanilla

Ingredients for Ice Cream Base

  • 1 Cup milk
  • 2 Cups heavy cream
  • ⅓ Cup sugar
  • 5 Large egg yolks
  • 1 Teaspoon vanilla
  • ½ Cup chocolate chips (or more to taste)


  • Add ingredients for Quebec fudge into a large microwave safe bowl and set on high for 10 minutes, stirring every 2-3 minutes
  • Let cool for 5 minutes
  • Beat mixture with an electric mixer for 2-3 minutes
  • Pour into prepared dish and place in microwave to cool while making the ice cream
  • Combine milk and heavy cream in a saucer over medium heat
  • In a large mixing bowl, beat egg yolks and sugar until well combined
  • Once the milk mixture is simmering, temper into egg yolk and sugar
  • Add vanilla and set mixture aside to cool for 5-10 minutes
  • Refrigerate until completely cool (8 hours or overnight)
  • Once mixture has completely cooled, churn according to manufacturer’s instructions
  • In the last few minutes of the churning process, add spoonfuls of the Quebec fudge and chocolate chips