Mocha Almond Fudge Ice Cream

July 20, 2016
1 Ratings
Photo by sdebrango
  • Makes approximately 1 quart
Author Notes

My favorite flavor at Baskin Robbins is and will always be Jamoca Almond Fudge. My first job at 16 yrs old was as a scooper at BR. This ice cream is very close in flavor. easy to make and a great cold summer treat. For the custard/base I did not use eggs, instead I utlized the method of Jenni's Ice Cream using cornstarch and just a little cream cheese. The coffee is cold brewed in half and half. This yields an intense coffee flavor and creamy texture. Note: if using a fine grind coffee (espresso) I recommend straining through a coffee filter. Because it’s so fine you may find grounds in the infused half and half. A regular course ground dark roast coffee is best in my opinion. —sdebrango

What You'll Need
  • Making the custard/base and fudge swirl
  • 1 1/2 cups half and half
  • 4 Coffee scoops dark roast coffee
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup plus 2 tbs sugar
  • 1 1/2 tablespoons corn starch
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon espresso powder
  • 2 tablespoons cream cheese
  • 1 teaspoon vanilla extract
  • 4 ounces dark chocolate chopped
  • 4 ounces heavy cream
  • 1 tablespoon corn syrup (optional but recommended)
  • Making the ice cream
  • The custard base
  • fudge
  • 1/3 cup toasted almonds chopped
  1. Making the custard/base and fudge swirl
  2. The day before making the custard base add the half and half and ground coffee to a lidded jar, shake and refrigerate overnight or up to 24 hrs.
  3. Strain the coffee grounds from the half and half, cover and refrigerate. In a heavy bottom non reactive saucepan add the heavy cream, milk, sugar, cornstarch, cocoa. Cook on medium heat stirring constantly until it thickens. . Remove from heat and whisk in the cream cheese, espresso powder, coffee infused half and half, vanilla. Let cool to room temperature and refrigerate overnight with plastic wrap laid on top of the ice cream base, or until it reaches approximately 40 degree's. NOTE: make sure the cream cheese and espresso powder are fully incorporated, whisk well before adding the chilled infused half and half.
  4. Heat the 1/2 cup heavy cream to scalding pour over the chocolate and let sit for 5 minutes. Stir until smooth. If there are bits of chocolate microwave for about 20 seconds and stir again. Add the optional corn syrup and refrigerate.
  1. Making the ice cream
  2. Take your fudge sauce out of the refrigerator so that it comes to room temperature. Follow manufacturerers instructions for your ice cream maker. Pour the custard base into the ice cream maker and process. At the end of the process add the chopped toasted almonds.
  3. Spoon half the ice cream into your freezer container, drop spoonfulls of the fudge on top. Spoon in the other half of the ice cream and some more fudge. Using a butter knife or skewer swirl the fudge. Freeze at least 4 hours so that it's a scoopable consistency.
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  • AntoniaJames
  • boulangere
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    Dean Labadie
  • bonheurcuisine
  • creamtea
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

16 Reviews

AntoniaJames April 27, 2022
Suzanne, I was also a scooper at Baskin Robbins at age 16! Hard work, but great experience - a job I'll never forget. (I also got to make the simpler ice cream cakes and decorate them, which was fun and kind of interesting.) This recipe looks so, so good. Jamoca Almond Fudge was also my favorite! I clearly must try this. ;o)
sdebrango April 27, 2022
A BR alum!!! I wanted to decorate the cakes but never got to but even though I was just a scooper I loved it!! Thank you AJ! It has been years since I have made this and actually am infusing some half and half now. If you do try would love to know what you think, thank you so much!!
boulangere April 26, 2022
My daughter can’t have eggs. I would love to make this for her. Thank you, Suzanne.
sdebrango April 26, 2022
Thank you Cynthia. It really is good and I hope you like it please let me know.❤️❤️❤️
boulangere April 27, 2022
myklbykl April 24, 2022
This recipe is poorly written and filled with errors. The staff of food52 should review and correct it. An experienced cook can easily use and understand this, but there are many mistakes in grammar, in clarity, and in recipe-writing. For one thing, no eggs are used in this recipe, so don't call it a custard. This clearly confused one of the readers who made a comment about it not thickening in a bain-marie. The recipe should give precise measurements (ideally in grams), not "scoops." "Overnight or at least 24 hours." That doesn't make sense unless your nights are 36 hours. Also, what is this overnight nonsense? Do things behave in the fridge differently at nighttime than during the day? Best to just say, "refrigerate for at least 12 but ideally 24 hours." Probably you should cover with plastic before refrigerating, not after. Do you leave the coffee grounds in your ice cream? It seems so. I applaud the recipe-writer for creating this method, but on a professional site like this it should be reviewed and corrected before posting.
sdebrango April 24, 2022
Thank you for the feedback you are very kind. FYI there are eggless custards.
myklbykl April 24, 2022
Thank you for the reply, Suzanne. I know some people call substances thickened by other means "custards," but IMHO they are really not, and they should not be so-called — especially in recipe-writing — as it just leads to confusion. I rewrote the entire recipe, fixed the errors, and converted measurements, etc. I'm going to try making it and if it comes out well I'm happy to send you the rewritten version. My wife loves this flavor of ice cream so I wanted to make a decaf version of it for her, and I'm curious to try the cream cheese. I've made a lot of ice creams with and without a custard base (Philadelphia-style), but never with cream cheese. Again, thank you for posting this.
sdebrango April 24, 2022
Thank you! I made this recipe using the idea that Jeni’s ice cream uses no eggs in the base and cornstarch and cream cheese to thicken. I did add to make sure to strain the coffee grounds from the half and half. When I read how Jeni’s ice cream does not use eggs it peaked my interest. I used their basic recipe and added to it to make the Coffee flavor and then added the chocolate swirl and almonds making it similar to the baskin Robbins flavor. Please do let me know how you like it. I will be very interested. Mine turned out very creamy and had a lovely coffee flavor from the cold brew half and half. I’m afraid my recipe writing was a bit lacking it’s all a learning experience. I also re worked to make sure that the plastic wrap is put directly on the base when refrigerated. Thanks so much and do let me know.
Jim December 14, 2017
Made it - I'm not a big fan of the flavor, but my wife is, and she loves it! The recipe is actually quite a bit of work but the results are really worth it. I "think" there is too much fudge in this recipe, but that's just a personal opinion.
Dean L. November 23, 2017
One more comment. When you mention 4 scoops of dark roast coffee I took that to mean coffee grounds. Probably better to say 1/4 cup or 1/2 cup instead of scoops. Liquid is best described in cups not scoops
Bevi April 26, 2022
The recipe calls for half and half to be infused with coffee grounds.
Dean L. November 23, 2017
the recipe is incomplete, no mention of when to add the half and half mix or how to get the grounds out of the mix. Two hours in a double boiler and the custard mix still did not thicken. Also I could not get the mix to freeze in the ice cream mixer. Overall too much work when other recipes are much easier.
Che November 2, 2016
Am I missing the part where you add the vanilla?
bonheurcuisine July 20, 2016
Wow Suzanne! It looks delicious!
creamtea July 20, 2016
Beautiful! My mother's favorite flavor, too!