Dairy Free Mocha Almond Fudge Ice Cream
This creamy dessert delivers rich cafe style flavor in every scoop. It is an easy, family friendly treat worth sharing.
Equipment
- microwave
- electric mixer
- 9x5-inch loaf pan
Ingredients
For the Fudge Swirl
- 3 oz Dairy Free Dark Chocolate, Chopped
- 3 tbsp Coconut Cream
- 1 tbsp Maple Syrup
For the Ice Cream Base
- 2 tbsp Instant Espresso Powder
- 1 tbsp Hot Water
- 2 cans (13.5 oz each) Coconut Cream, Chilled Overnight
- 1 can (11.25 oz) Sweetened Condensed Coconut Milk
- 3 tbsp Cocoa Powder
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 3/4 cup Roasted Salted Almonds, Chopped
Instructions
- Melt the dark chocolate with the coconut cream and maple syrup in the microwave in 20 second bursts, stirring until smooth. Set aside to cool until thick but still pourable.
- Dissolve the instant espresso powder in the hot water and let it cool.
- Scoop the thick coconut cream from the chilled cans into a large cold bowl, leaving the watery liquid behind. Beat for 2-3 minutes until smooth and fluffy.
- Whisk the sweetened condensed coconut milk with the espresso mixture, cocoa powder, vanilla and salt until smooth, then fold it into the whipped coconut cream.
- Fold in the chopped almonds, reserving a small handful for the top.
- Layer half the base in a 9x5 inch loaf pan, drizzle with half the fudge and swirl gently, then repeat with the remaining base and fudge. Top with the reserved almonds.
- Cover and freeze for at least 6 hours.
- Let the ice cream sit at room temperature for 10 minutes before scooping.
Nutrition
Serving: 1servingCalories: 485kcalCarbohydrates: 28gProtein: 6gFat: 38g