| Recipes |

Rum and Fudge Ice Cream

Food and Prop Styling Renee Muller
Photography Hudi Greenberger

When Chanie asked me to write a recipe for Pesach (the week after Chanukah), I asked my daughters what their favorite Pesach dessert is. One said ice cream and another said fudgy chocolate brownies. So wanting to please all, I decided to try mixing both. Well, all I can say is that everyone was happy with the experiment! This is a really good nut-free alternative for those who are allergic.


  • 10 eggs, separated
  • ½ cup confectioners’ sugar
  • ½ cup oil
  • ¼ cup sugar
  • 1 tsp rum extract (or more, if desired)
  • 1 tsp vanilla extract


  • 10 oz (280 g) baking chocolate
  • ⅔ cup oil
  • 1¾ cups sugar
  • 5 eggs
  • 6 Tbsp cocoa powder
  • ½ tsp salt
  • ⅔ cup potato starch
  1. To make the ice cream: Beat the egg whites until soft peaks form. Slowly add confectioners’ sugar and continue beating until stiff.
  2. In a second bowl, beat yolks with oil and sugar until pale yellow. Add extract and beat. Fold in whites.
  3. Divide into two 9x13-inch (20x30-cm) baking pans and freeze.
  4. To make the brownie: Preheat oven to 350°F (175°C).
  5. In a medium pot, melt chocolate and oil. Stir to combine and remove from heat. Quickly add sugar and whisk into mixture. Moving quickly, add eggs one at a time and whisk vigorously until combined. Add cocoa powder, salt,and potato starch and mix until combined.
  6. Pour batter into a 9x13-inch (20x30-cm) baking pan. Do not spread. Bake For 15 minutes, then let cool.
  7. Remove any hard edges (you only need the half-baked soft inside).
  8. Drop brownie by the teaspoonful onto the two pans of frozen ice cream. Cover a good amount of the ice cream and then flatten it out a bit. Try to press into the ice cream, then return to the freezer.
  9. Either combine both pans into one and freeze, or just leave as two pans.

Tips: To make your own confectioner’s sugar, place 1 cup sugar in the food processor with 1 tsp potato starch and pulse until it becomes a fine powder.

For easy serving, you can pre-scoop the ice cream ahead of time, and freeze the balls on a fully covered baking sheet.

(Originally featured in Family Table, Issue 734)

Oops! We could not locate your form.