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Java Almond Fudge Ice Cream
Your dose of coffee doesn’t have to just be in the morning! Creamy and nutty...cup or cone?
Java Almond Fudge Ice cream
freshly ground coffee beans or espresso powder
I love almonds so I use more! toasted and chopped
hot fudge sauce
amount depends on your personal taste.
Prevent your screen from going dark
Place evaporated milk and sugar in a medium saucepan.
Bring to a boil and stir until sugar is dissolved. Let cool 5 hours or overnight in the refrigerator.
45 minutes to an hour before starting, place mixing bowl and the beaters of your mixer in the freezer.
Place the chilled milk/sugar mixture in a medium bowl and add the coffee. Stir to combine.
With the chilled bowl and beaters, beat the heavy cream on high until stiff peaks form, about 2-3 minutes.
By hand and with a spatula, gently stir the milk/coffee mixture into the whipped cream. This becomes the ice cream base.
Layering in a metal loaf pan, start with the ice cream, followed by a few almonds and dollops of hot fudge sauce.
With the tip of a pointy knife, create a swirled pattern in the fudge, trying not to over mix.
Repeat steps 7 & 8, layering 3 additional times.
Top it off with almonds and a swirling of hot fudge sauce.
Place in freezer for 6-8 hours or overnight.
Once frozen...cup or cone?
Gr8 Make-Ahead Tip:
The ice cream can be made ahead of time and kept in the loaf pan in the freezer covered with plastic wrap or foil. Can be kept in the freezer for up to one week.
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