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Rich and creamy homemade mocha almond fudge ice cream studded with roasted almonds and chopped chocolate. Recipe yield 6 cups.

Mocha Almond Fudge Ice Cream | Tutti Dolci
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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

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  • Author: Laura Kasavan
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 6 cups
  • Category: Dessert
  • Cuisine: American
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Description

Rich and creamy homemade mocha almond fudge ice cream studded with roasted almonds and chopped chocolate.


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.
  2. Remove from heat and cool to room temperature, then cover and chill for 6 hours in the refrigerator.
  3. 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.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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19 Comments

  1. 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

  2. Aha this is where you get your wiseness from clearly Laura! What a gorgeous sounding combination and luckily we are still having warm weather so it is perfect for us 😀

  3. All year on the ice cream please! This is a great recipe – wonderful flavors and gorgeous photos!

  4. Your mom is very very wise indeed. We had ice cream today, in fact 🙂 These are just gorgeous and oh so chocolatey!

  5. Your Mom is a very wise woman!! I eat ice cream year round! Your flavors here are amaaaazing! Beautiful photos!