Mocha Almond Fudge Ice Cream
This Mocha Almond Fudge Ice Cream combines the rich, bold flavors of coffee with the crunch of roasted almonds and the sweet decadence of chocolate fudge. A perfect treat for any coffee lover, this homemade ice cream is creamy, indulgent, and surprisingly easy to make with just a few key ingredients. Whether served on its own or paired with brownies or a warm cake, it’s guaranteed to satisfy your sweet tooth!
Equipment
- Ice Cream Maker (optional)
- Mixing Bowls – 1 large bowl for the ice cream base
- Whisk – For mixing the cream and sugar
- Spatula – For folding in almonds and fudge sauce
- Shallow Freezer-Friendly Dish (if not using an ice cream maker)
- Airtight Container – For storing the ice cream in the freezer
Ingredients
- 2 cups 480 ml Heavy Cream
- 1 cup 240 ml Whole Milk
- 3/4 cup 150 g Granulated Sugar
- 1 tsp Vanilla Extract
- 1/2 cup 120 ml Freshly Brewed Coffee
- 2 tbsp 10 g Instant Coffee (optional for a stronger coffee flavor)
- 1/2 cup 70 g Roasted Almonds, chopped
- 1/2 cup 120 g Chocolate Fudge Sauce (store-bought or homemade)
Instructions
- Prepare the Coffee: Brew a strong cup of coffee (about 1/2 cup) and stir in instant coffee (if using) to intensify the mocha flavor.Set aside to cool to room temperature.
- Make the Ice Cream Base: In a large mixing bowl, whisk together heavy cream, whole milk, and sugar until the sugar is dissolved. Add the vanilla extract and the cooled coffee mixture. Stir until well combined.
- Churn the Ice Cream: If using an ice cream maker, pour the base into the machine and churn according to the manufacturer's instructions (approximately 20-25 minutes).If not using an ice cream maker, pour the base into a shallow dish and freeze. Stir vigorously every 30 minutes until the mixture becomes thick and creamy (this could take 3-4 hours).
- Add Almonds and Fudge: Once the ice cream has thickened, gently fold in the chopped roasted almonds. Drizzle the chocolate fudge sauce into the ice cream and gently swirl it in using a spoon or spatula.
- Freeze: Transfer the ice cream to an airtight container. Cover with plastic wrap or parchment paper to prevent freezer burn. Freeze for at least 4 hours or overnight until fully set.
- Serve: Once frozen, scoop the ice cream and serve!Enjoy your homemade Mocha Almond Fudge Ice Cream in cones, sundaes, or alongside other desserts.
Notes
- For a Dairy-Free Version: You can substitute the heavy cream and whole milk with coconut milk or almond milk. Make sure to choose a dairy-free fudge sauce.
- Customize Your Nuts: If you’re not a fan of almonds, try using pecans, walnuts, or even hazelnuts for a different twist.
- Make Ahead: This ice cream can be stored in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for a few minutes before serving for easier scooping.
- Stronger Coffee Flavor: Adjust the amount of instant coffee to suit your preference. More instant coffee will deepen the mocha flavor.
- Fudge Sauce: You can use store-bought fudge sauce or make your own with cocoa powder, sugar, and butter for a richer flavor.