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–+ servings
Mocha Almond Fudge Ice Cream

Decadent Mocha Almond Fudge Ice Cream No Machine Needed

Indulge in creamy Mocha Almond Fudge Ice Cream made without a machine, combining coffee and chocolate for a luxurious treat.
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Prep Time 20 minutes
Freezing Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 cups
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Heavy Whipping Cream Ensure it's cold for best whipping results.
  • 1 cup Sweetened Condensed Milk Adds sweetness and creaminess.
  • 2 tablespoons Instant Coffee Granules Adjust based on preferred strength.
For the Mix-Ins
  • 0.5 cups Diamond of California Almonds Feel free to substitute with your favorite nuts.
  • 1 cup Hot Fudge Warm it to make mixing easier.

Equipment

  • Mixing Bowl
  • Hand mixer
  • loaf pan
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a chilled metal mixing bowl, pour 2 cups of heavy whipping cream. Whip on medium speed until stiff peaks form, about 3-5 minutes.
  2. Gradually mix in 1 cup of sweetened condensed milk and 2 tablespoons of instant coffee granules into the whipped cream. Fold gently until fully combined.
  3. In a loaf pan, spoon in a layer of the mocha almond mixture, drizzle some warmed hot fudge, and sprinkle with ½ cup of chopped almonds. Swirl gently to combine.
  4. Continue layering the mocha almond mixture, hot fudge, and chopped almonds, creating an inviting layered appearance.
  5. Cover tightly with plastic wrap and freeze overnight for the best consistency.
  6. After freezing, let the ice cream sit at room temperature for a few minutes before serving in bowls or cones, topped with extra hot fudge and almonds.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 75mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 400IUCalcium: 150mgIron: 1mg

Notes

For optimal firmness, freeze overnight. Avoid refreezing multiple times to maintain texture.

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