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Mocha Almond Fudge Ice Cream

No Churn Mocha Almond Fudge Ice Cream You Can Make Today

Indulge in creamy No Churn Mocha Almond Fudge Ice Cream featuring rich coffee and crunchy almonds, perfect for summer.
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Prep Time 20 minutes
Freezing Time 12 hours
Total Time 12 hours 20 minutes
Servings: 8 scoops
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 2 cups Heavy Whipping Cream Substitute with coconut cream for dairy-free option.
  • 2 tablespoons Instant Coffee Granules Adjust for desired coffee strength.
  • 1 can Sweetened Condensed Milk Essential for sweetness and creamy texture.
For the Crunch
  • 1 cup Chopped Almonds Substitute with pecans or walnuts if desired.
For the Fudge Swirls
  • 1 cup Hot Fudge Slightly warm for easier mixing.

Equipment

  • Metal mixing bowl
  • hand mixer
  • loaf pan

Method
 

Step-by-Step Instructions
  1. Start by placing a metal mixing bowl in the freezer for about 10 minutes.
  2. Pour in the heavy whipping cream and whip on medium speed until stiff peaks form, about 2-3 minutes.
  3. In a separate bowl, combine sweetened condensed milk, instant coffee granules, and half of the chopped almonds.
  4. Gently fold the whipped cream into the coffee mixture using a spatula.
  5. Layer the mixture in a loaf pan, alternating with hot fudge and the remaining almonds.
  6. Cover the loaf pan tightly and freeze for at least 12 hours.

Nutrition

Serving: 1scoopCalories: 300kcalCarbohydrates: 35gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 80mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 5IUCalcium: 4mgIron: 2mg

Notes

Store in an airtight container and allow to soften for a few minutes before serving to ensure easy scooping.

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