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 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.
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,
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.
For more frozen delights, try my 2-ingredient strawberry ice cream
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