I am genuinely surprised at how much I enjoyed this recipe for two reasons:
- I hate coffee
- I hate anything that tastes like coffee
And yet, here I am, grasping spoonfuls of mocha almond fudge as if it were my last day on earth.
I declare this the best dairy-free ice cream I’ve made so far, with fermented chocolate probiotic ice cream right on its heels. I mean, I know I should love all of my ice cream children equally, but some frozen treats are simply better than others. We can’t all be number one, right?
The coffee flavour here is gentle and mild, and the ice cream is delectably punctured with gooey bits of fudge and crunchy toasted nuts. This ice cream is extra special because:
- It has no coffee in it. I used Dandy Blend, a herbal gluten-free coffee alternative that also happens to be detoxifying. Is it a stretch to call this detox ice cream? Yeah, I’m pretty sure it is.
- Unlike other ice cream recipes I’ve created, this one is very scoop-able. I typically leave my homemade ice cream on the counter for at least 20 minutes before serving. This mocha fudge ice cream was ready to go in less than 10, which means you can enjoy it sooner.
And while I’m doling out reasons to eat dairy-free ice cream, consider what’s not in here, too.
I was a faithful Baskin Robbins kid. My Grandpa used to bring us a scoop of Baskin Robbins every single Wednesday during my childhood. I always chose mint chocolate chip (it wasn’t until I was in my twenties that I realized mint ice cream shouldn’t be bright green), but someone in the family occasionally chose mocha almond fudge.
I decided to take a look at the ingredients of Baskin Robbins Jamoca Almond Fudge and, well, you can probably guess what I thought. Ack.
Why are there almost 30 ingredients in here? Why are there two different parabens, which disrupt the endocrine system? Why is there no real coffee or chocolate, and why do the almonds need to bathe in canola oil? Why add in the inflammatory preservative carrageenan? Why does it seem there is more corn in this product than dairy?
Oh, processed foods. You make me so sad.
Let’s all protest by making dairy-free mocha almond fudge ice cream at home instead.
- 2 cups coconut milk
- ¼ cup – ⅓ cup Dandy Blend, (if you can’t find it, or you love real coffee, use brewed coffee to taste)
- ¼ cup maple syrup
- Pinch of salt
- ⅓ cup toasted or raw almonds, chopped
- ¼ cup cacao powder
- 3-4 tbsp honey (for a vegan version, substitute brown rice syrup)
- 1 tsp coconut oil
- Blend the coconut milk, ¼ cup Dandy blend, maple syrup and salt. Taste and adjust coffee flavour or sweetness if necessary. Remember we’re adding fudge later, so the ice cream will get sweeter.
- Freeze the ice cream according to your ice cream machine’s instructions.
- Add the cacao powder, 3 tbsp honey and coconut oil to a small pot. Gently heat for a few minutes, until it’s melted. Taste and add more sweetness if necessary. Remove from the heat and allow it to cool slightly.
- When the ice cream is almost finished churning, add the chopped nuts, then drizzle in the fudge.