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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