Mocha Almond Fudge Ice Cream
Mocha Almond Fudge Ice Cream combines creamy espresso-infused base with crunchy toasted almonds and ribbons of rich chocolate fudge. This no-churn treat delivers café-style indulgence with minimal effort—no ice cream maker needed.
Equipment
- 1 × Jug with lid (for steeping coffee)
- 1 × Mixing Bowl
- 1 × Hand mixer or electric beater
- 1 × Saucepan (for fudge sauce)
- 1 × Spatula
- 1 × Ice cream container (freezer-safe)
- Optional: Small skillet (for toasting almonds)
Ingredients
Ice Cream Base:
- 1 cup evaporated milk
- 1 tablespoon heaping roast or espresso coffee granules
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ cup sweetened condensed milk adjust to taste
- ½ cup whole almonds
Homemade Fudge Sauce:
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon granulated sugar
- ¼ cup golden syrup
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Infuse the Coffee Flavor: In a lidded container or jar, combine the evaporated milk and coffee granules. Seal tightly and give it a vigorous shake to dissolve the coffee. Place the container in the refrigerator and let it steep for at least 24 hours, allowing the coffee flavor to deeply infuse the milk.
- Whip the Coffee Milk: Once chilled, strain the coffee-infused evaporated milk into a cold mixing bowl. Using an electric mixer, whip the mixture until it becomes light, fluffy, and slightly thickened—similar to soft peaks. Set aside.
- Prepare the Cream Base: In a separate bowl, beat the whipping cream until soft peaks form. Add in the sweetened condensed milk and vanilla extract, then continue whipping for another minute until the mixture is well blended and airy.
- Combine and Pre-Freeze: Gently fold the whipped coffee milk into the whipped cream mixture. Mix just until combined, maintaining the airy texture. Transfer this mixture into a freezer-safe bowl or container. Cover and place it in the freezer for about 1 hour to begin the setting process.
- Toast and Chop the Almonds: Meanwhile, lightly toast the almonds in a dry skillet over medium heat until fragrant and golden brown, stirring often to prevent burning. Let them cool, then chop coarsely and set aside.
- Make the Fudge Sauce: In a small saucepan over low heat, whisk together the cocoa powder, sugar, golden syrup, milk, and vanilla extract. Cook slowly, stirring continuously, until the sauce becomes smooth and slightly thickened. Don’t worry if it's a bit runny—it will firm up slightly once chilled. Remove from heat and refrigerate until needed.
- Swirl and Finish: Remove the semi-set ice cream from the freezer. Add in the chopped almonds and drizzle about half of the cooled fudge sauce over the surface. Using a spatula, gently fold to create swirls—avoid overmixing so you keep streaks of fudge visible. Drizzle the remaining fudge sauce on top. Cover and return to the freezer for at least 4 hours or until completely frozen.
Notes
- Coffee Strength Matters: Use a bold roast or espresso powder for a strong mocha kick. Instant coffee will work in a pinch, but freshly ground or premium espresso yields better flavor.
- Customize Sweetness: The condensed milk is adjustable; if your fudge sauce is sweet, you can reduce the amount in the base.
- Golden Syrup Substitute: If golden syrup isn’t available, you can use light corn syrup or honey, though the flavor may slightly vary.
- Nut Alternatives: Swap almonds for hazelnuts or walnuts if preferred, or omit for a nut-free version.
- Storage Tip: Store the ice cream in an airtight container to avoid freezer burn. It stays fresh for up to 2 weeks.
