Mocha Almond Fudge Ice Cream Recipe

Mocha Almond Fudge Ice Cream is a creamy coffee flavored ice cream with fudgy swirls of chocolate and crunch of roasted almonds in every spoonful!

The best , fun and easy part is all you need is a blender; no beater, no ice cream maker, no whipping up cream; that easy and quick.

Hot summers are already on our doorstep and we all start looking for something to keep us cool during the hot dry days, be it ice pops or popsicles, different flavors of ice cream or some freshly squeezed juices.  My refrigerator is always stocked up with ice cream (summer or winter!), juices and lots of ice!

On my last trip to visit my sons in US, every trip to the grocery store would find me migrating towards the freezer section to look for ice creams, especially chocolate ice cream. It was here that I came across a few shelves stacked with Dreyer’s Mocha Almond Fudge ice cream! I could not get my eyes off these cartons!

Chocolate and almonds” is a match made in heaven and with added coffee flavor; I could not pass these up. I had to try them. Once home, one spoonful of this chocolaty coffee flavored creamy wonder with bites of fudgy sauce and nuts floored me.  Well, that was the only flavor I ate after that.

Back home, with no way of getting my hands on a Dreyer’s carton here, I decided to recreate the same in my kitchen. All I needed was some cream (I have used Milky Mist brand; you can use Amul too), some condensed milk, coffee powder (for the mocha flavor), some chocolaty fudge and almonds (which I have stocked up in my freezer all the time).

I chilled the cream and condensed milk overnight, roasted the almonds in an oven (you can do the same in a skillet too) and instant coffee powder was always in plenty in my kitchen (I cannot do without my morning coffee). For the fudgy swirl, a jar of Nutella begged to be used up in the pantry! Well, I was all set to go.

Starting with a well chilled blender jar, I blended the cream, condensed milk and coffee (dissolved in a little hot water) for a few seconds to a smooth mixture. Once the mixture was ready, I poured half of it into a freezer container, spooned dollops of Nutella over the mixture along with chopped almonds.; repeated another layer of ice cream, nuts and nutella.

Using a butter knife, I gently swirled it in the mixture to get beautiful swirls of fudge in the mocha mixture.

Popped this creamy coffee wonder in the freezer overnight and decadent Mocha Almond Fudge Ice cream was ready to be eaten the next day. The surprising bites of chocolate deeply accentuated the coffee flavor. If you love nuts and chocolate with your coffee kick, this ice cream is for you.

Have leftover biscuits/cookies? Just break them up into small pieces and stir into the mixture and then freeze. The texture is amazing!

Forgive me for the melting ice cream (despite using a well frozen serving bowl); it was one of those hot days when even a minute outside the freezer and it starts to instantly thaw! Trying to click some pictures to share with you and getting the right amount of light and angle with all the props takes time and no ice cream will stay frozen long, especially in these summery days.

Do not fret or worry if your cream does not thicken! On one of my many attempts to make this (I told you I love this!), the cream just was so adamant, it would not thicken.

Nevertheless, I just poured the cream-condensed milk mixture into the pan and let freeze for an hour or so until slightly thick.

Then gently stirred in the rest. Back to the freezer for the total freeze. Final result was just as creamy, rich and delicious!

Nevertheless, do try my easy, no churn, no ice cream maker, 5-ingredient heavenly Mocha Almond Fudge ice cream today! You will not be disappointed. Making ice cream could not be easier.

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Homemade Mocha Almond Fudge Ice Cream Recipe

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 10 hours

Serving Size: 4

Ingredients

• 1 cup Condensed milk (chilled)
• 1 cup heavy cream (well chilled)
• 1 teaspoon instant coffee powder
• 1 tablespoon hot water
• Chocolate Hazelnut spread like Nutella
• Few whole almonds

Instructions

1. Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade.
2. Place almonds on a baking sheet and bake for about 8 to 10 minutes until lightly roasted.
3. Remove from oven and let cool. Coarsely chop the cooled almonds.
4. In a small bowl, dissolve coffee powder in 1 tablespoon of hot water and keep aside to cool.
5. If possible, chill the blender jar in the freezer for a few minutes.
6. Dump all the ice cream ingredients – condensed milk, cream and dissolved coffee mixture in the blender jar. Run the blender for about 20 to 25 seconds until the mixture is well mixed, smooth and slightly thick.
7. Check in between and make sure you do not over mix; this will tend to turn the cream to butter!!!
8. Pour half of the ice cream mixture into a freezer container. Drop spoonfuls of Nutella in dollops over the ice cream. Sprinkle some chopped almonds.
9. Pour other half of the ice cream mixture over this and some more dollops of Nutella along with some more almonds.
10. Gently swirl a butter knife in the ice cream mixture to get beautiful swirls of chocolate fudge in the mocha ice cream mixture!
11. Freeze for at least 8 hours or overnight.
12. Once it is totally frozen, serve scoops of scrumptious, decadent homemade Mocha Almond Fudge ice cream to you and your family!
13. Enjoy!!

Notes

Instead of chocolate hazelnut spread, you can use any hot fudge sauce you have.

Make sure your blender jar is chilled before blending.

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For more frozen delights, try 

2-ingredient strawberry ice cream

Mango Fruit Popsicles

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