Chocolate Babka with Hazelnut Fudge

The trickiest part about creating this flavor was figuring out how to incorporate the babka while keeping its integrity. Ultimately, we decided to cook the babka down with condensed milk to create a bread paste, which is then swirled into salted sweet cream ice cream. This technique brings a bread-like texture to the ice cream and infuses it with the babka’s flavor. Additionally, it creates a marbled effect, which mimics the babka’s distinct appearance.

Breads Bakery quickly became a beloved destination for breads, pastries, tarts, cookies and cakes when it first opened in 2013—but it was their chocolate babka that really put them on the map. The braided layers of buttery, laminated bread and dark chocolate & Nutella filling has won numerous awards and caught the attention of chefs and celebrities. Most recently, Martha Stewart and Chef Jean-Georges put their own twists on Breads Bakery’s famous babka, and we couldn’t be more thrilled to join the ranks of their collaborations with our own babka-infused creation.

Cream, Milk, Sugar, Chocolate Babka (wheat flour, milk, eggs, sugar, salt, butter, fresh yeast, dark chocolate, Nutella [sugar, palm oil, hazelnuts, skim milk, cocoa, soy lecithin, vanilla flavor], soy lecithin), Nutella (sugar, palm oil, hazelnuts, skim milk, cocoa, soy lecithin, vanilla flavor),
Sweetened Condensed Milk, Tapioca Syrup, Semi-Sweet Chocolate (cacao beans, sugar, cocoa butter, sunflower lecithin, vanilla beans), Water, Butter, Salt, Cocoa Powder (processed w/ alkali), Sunflower Oil, Guar Gum, Carrageenan

Contains: Milk, Wheat, Eggs, Soy, Tree Nuts (Hazelnuts)

Three (3) servings per pint. Each serving 2/3 cup. Calories per serving: 400