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A wise person (hi Mom!) once said that ice cream is to be consumed year round, and I’m inclined to agree. I understand that ice cream might be a strange concept when there’s snow on the ground for some of you, but if you’ve never made ice cream in the winter, now’s the time to crank up the heat and give it a shot.

Mocha Almond Fudge Ice Cream | Tutti Dolci

Mocha almond fudge ice cream was always a family favorite during childhood jaunts to the ice cream store, but we all know homemade is infinitely better. Crunchy roasted almonds and slivers of semisweet chocolate accentuate the deep mocha flavor making these scoops a dream for all coffee, chocolate, and ice cream lovers!

Mocha Almond Fudge Ice Cream | Tutti Dolci

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Mocha Almond Fudge Ice Cream

  • Yield: 6 cups

Ingredients

  • 2 1/2 Tbsp cornstarch
  • 4 cups half-and-half, divided
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa
  • 1 Tbsp dark cocoa
  • 1/2 Tbsp instant espresso
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 Tbsp vodka
  • 1/2 cup roasted salted almonds, finely chopped
  • 4 ounces semisweet chocolate, finely chopped

Instructions

  1. Whisk together cornstarch and 1/4 cup half-and-half in a small bowl; set aside. Combine remaining half-and-half, sugar, cocoas, instant espresso, vanilla, salt, and vodka in a heavy saucepan over medium heat, whisking to dissolve cocoa. Whisk in reserved cornstarch mixture and bring to a boil over medium heat, whisking constantly. Cook until mixture resembles a thick milk shake. Remove from heat and cool to room temperature, then cover and chill for 6 hours in the refrigerator.
  2. Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Add almonds and chocolate in the final minute of freezing. Spoon mixture into a freezer-safe container and place in the freezer until firm.

Notes

For the instant espresso, I used one pack of Starbucks VIA Italian Roast. The vodka prevents the ice cream from freezing too firmly.


Nutrition

  • Serving Size: 1/2 cup
  • Calories: 250
  • Carbohydrates: 30

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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27 comments

  1. I’m the one that’s always frozen at my house, but no one else would balk at ice cream in the winter. Especially rich, decadent fudge ice cream 🙂

  2. So glad you take after your mom, Laura! Ice cream year ’round is a real thing at our house. I can never get enough of coconut ice cream or any chocolate flavor! Love, love, love this flavor combination and how you added a bit of dark cocoa for a more intense flavor. Gorgeous styling and photography as usual, my friend. 🙂 Definitely will be pinning and making! xo

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