Mocha Almond Fudge Ice Cream
Mocha almond fudge ice cream combines a coffee-chocolate custard base with toasted chopped almonds and thick fudge swirled in just before the final freeze. Toasting the almonds beforehand keeps them from turning soft in the ice cream. Active prep runs about 40 minutes, with additional chilling and freezing time needed before serving.
Equipment
- Ice Cream Maker
- Medium saucepan
- Mixing Bowls
- Whisk
- Spatula
Ingredients
For the Ice Cream Base:
- 2 cups heavy cream preferably organic
- 1 cup whole milk preferably organic
- ¾ cup granulated sugar
- 4 tablespoons instant espresso powder
- 1 teaspoon pure vanilla extract
For the Fudge Ripple:
- ¾ cup semisweet chocolate chips high-quality brand like Ghirardelli or Valrhona
- ½ cup sweetened condensed milk
For the Almond Croquant:
- 1 cup toasted almonds chopped
Instructions
- Prepare the Ice Cream Base: In a medium saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar. Stir until the sugar is fully dissolved. Add the instant espresso powder and continue stirring until it is fully integrated. Remove from heat and whisk in the vanilla extract. Allow the mixture to cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
- Make the Fudge Ripple: In a heatproof bowl, melt the semisweet chocolate chips and sweetened condensed milk over a saucepan of simmering water, stirring until smooth. Set aside to cool.
- Churn the Ice Cream: Pour the chilled coffee-infused base into your ice cream maker and churn according to the manufacturer's instructions, typically about 25-30 minutes.
- Fold in Almonds and Chocolate Swirl: Once churned, gently fold in the chopped toasted almonds. Layer the ice cream with dollops of the fudge mixture to create a ripple effect.
- Freeze the Ice Cream: Transfer the mixture to an airtight container. Freeze for at least 4 hours before serving to achieve the ideal texture.
Notes
- For richer flavor, use dark chocolate instead of semisweet.
- Substitute almond milk for whole milk to make a dairy-reduced version.
Nutrition
Calories: 566kcalCarbohydrates: 47gProtein: 9gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.02gCholesterol: 78mgSodium: 55mgPotassium: 490mgFiber: 4gSugar: 39gVitamin A: 984IUVitamin C: 1mgCalcium: 193mgIron: 2mg
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