So then Grant suggested I buy an ice cream maker and make my own. Do you know how much a pint of dairy-free ice cream costs in the grocery store these days? And some of them aren’t really all that creamy or tasty. And then there’s the whole dairy-free issues. Me – well, I’m a bit hit and miss as to whether I feel like it or not. Offee is quicker and an easier way to control the amount of coffee flavor in this recipe.This dairy-free vanilla chocolate fudge swirl gelato is tasty and creamy with a yummy chocolate fudge swirl throughout. *Note: You can replace the instant coffee with about 3/4 cup of crushed, roasted coffee beans and steep them in the hot milk/cream for about 5 minutes, but instant c Do not overmix.įreeze for at least 3 hours, or until firm, before serving. Drizzle fudge sauce over coffee ice cream and stir gently with a knife to swirl throughout ice cream. Sprinkle almonds evenly over ice cream and stir to distribute.

Transfer soft ice cream into a freezer-safe container. Remove from heat and stir in vanilla extract.Ĭover mixture and allow to cool to room temperature, then refrigerate until cold.įreeze ice cream in an ice cream maker as directed by the manufacturer. Stir in instant coffee (Via) until it has completely dissolved. Bring to a simmer, stirring regularly to make sure that all of the sugar has been dissolved. Remove from heat when they are a light gold and transfer to a paper towel or plate to cool.Ĭombine milk, cream and sugar in a large saucepan. Place almonds in a skillet and cook over medium-low heat for 4-6 minutes, until almonds are just starting to toast and are golden brown. Once it is made, the almonds and fudge sauce are swirled into the base while it is still soft to distribute them, then the ice cream is frozen until firm to set the swirl before serving.ģ/4 cup fudge sauce, homemade or store bought

The ice cream is made as plain coffee ice cream and churned until soft. You can replace the instant coffee with about 3/4 cup of crushed, roasted coffee beans and steep them in the hot milk/cream for about 5 minutes, if you prefer to take that route, too. I use instant coffee (Starbucks Via is my preference) in this ice cream because it is a quick and easy way to control the amount of coffee flavor in the recipe.

The coffee ice cream is rich and smooth, with a cafe latte flavor, and the roasted almonds and fudge are great ways to dress it up.

I like to use slivered almonds in this ice cream because you still get a good crunch and almond flvor from them, but the almonds are thin enough that they don’t get rock hard when the ice cream is frozen. It starts with a coffee ice cream base that is studded with roasted almonds swirled with a chocolate fudge ribbon. My Coffee Almond Fudge Ice Cream has the same combination of flavors as BR’s Jamocha Almond Fudge. BR isn’t exactly the small, artisan ice cream shop down the street, however, so the way to get a high quality batch of this particular ice cream flavor is to make it yourself. The flavor has been on their menu since 1959 and has been the favorite flavor of many people since that time. Baskin-Robbins’s Jamocha Almond Fudge is one of those flavors that you just don’t find anywhere else. Sometimes it is something simple, like a simple vanilla or cookies n’ cream, and sometimes it is something that you can’t really find anywhere else. Everyone has a favorite flavor when it comes to ice cream shops.

Vanilla fudge ice cream recipe