Jamoca Almond Fudge Ice Cream from Baskin-Robbins blends rich coffee-flavored ice cream with crunchy roasted almonds and a decadent swirl of chocolate fudge, delivering a creamy, nutty, and indulgently sweet dessert experience.
Equipments
- Ice cream maker
- Mixing bowls
- Saucepan
- Whisk
- Spatula
- Measuring cups
- Measuring spoons
- Baking sheet
- Knife
- Cutting board
- Plastic wrap or airtight container
- Freezer
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 tablespoons instant coffee granules
- 1 tablespoon hot water
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 3/4 cup roasted almonds
- 1 cup semi-sweet chocolate chips
- 1/2 cup sweetened condensed milk
- 1/4 cup unsalted butter
- 1/4 teaspoon kosher salt
Instant coffee granules should be fully dissolved in hot water to ensure even coffee flavor distribution throughout the ice cream. Roasted almonds add crunch, so chopping them coarsely preserves texture without overwhelming the creaminess. Use high-quality semi-sweet chocolate chips for the fudge swirl to achieve a rich, smooth consistency. Temper egg yolks carefully when combining with hot ingredients to prevent curdling. Your homemade Jamoca Almond Fudge Ice Cream from Baskin-Robbins will capture the indulgent blend of coffee, chocolate, and nuts for an authentic dessert experience.
Instructions
- Dissolve instant coffee granules in hot water; set aside.
- In a saucepan, combine heavy cream, whole milk, and half of the sugar; heat until steaming, not boiling.
- In a mixing bowl, whisk egg yolks with remaining sugar until pale and creamy.
- Slowly whisk hot cream mixture into egg yolks to temper, then pour back into saucepan.
- Cook over low heat, stirring constantly, until custard thickens and coats the back of a spoon.
- Remove from heat, stir in dissolved coffee and vanilla extract.
- Pour mixture into a clean bowl, cover with plastic wrap, and chill for several hours or overnight.
- Chop roasted almonds; set aside.
- Make fudge ripple: Melt chocolate chips, sweetened condensed milk, butter, and salt in saucepan until smooth; cool to room temperature.
- Churn chilled custard in ice cream maker according to manufacturer’s instructions.
- In the last few minutes of churning, add chopped almonds.
- In a container, layer churned ice cream and fudge ripple, swirling gently with a spatula.
- Cover and freeze until firm, at least 4 hours.
- Serve and enjoy.
Substitution
The Jamoca Almond Fudge Ice Cream from Baskin-Robbins copycat menu uses instant coffee granules to achieve its signature rich coffee flavor, but you can substitute espresso powder if that's more accessible. Roasted almonds provide a satisfying crunch, though chopped toasted hazelnuts or pecans can also enhance texture and nutty notes. Semi-sweet chocolate chips melt into a luscious fudge swirl, which you can replicate using dark chocolate and a bit of heavy cream for a smoother consistency. If you don't have an ice cream maker, churn the mixture manually every 30 minutes during freezing to maintain a creamy texture. Remember to store your finished ice cream in an airtight container to prevent freezer burn and preserve flavor.
Tips
When tempering the egg yolks with the hot cream mixture, pour slowly and whisk constantly to prevent scrambling. Your custard should be thick enough to coat the back of a spoon but avoid letting it boil to keep a smooth texture. Ensure the fudge ripple mixture cools to room temperature before swirling to avoid melting the ice cream during layering. Using a plastic wrap pressed directly onto the custard surface during chilling helps prevent a skin from forming, maintaining creamy consistency.
Nutritions
Jamoca Almond Fudge Ice Cream offers a rich source of fat and protein primarily from heavy cream, whole milk, and egg yolks, providing sustained energy and essential nutrients. The roasted almonds contribute healthy fats, fiber, and plant-based protein, supporting heart health and digestion. Chocolate fudge adds sugars and calories, making this ice cream an indulgent treat best enjoyed in moderation. You can balance your intake by pairing a small serving with a nutrient-dense meal.
Storage
Store your Jamoca Almond Fudge Ice Cream in an airtight container to prevent freezer burn and maintain its creamy texture. Place a layer of plastic wrap directly on the surface of the ice cream before sealing the lid to minimize ice crystal formation. Keep the container in the coldest part of your freezer and consume within two weeks for optimal flavor and freshness.
Variation or Alternatives
You can substitute espresso powder for instant coffee granules to intensify the coffee flavor in your Jamoca Almond Fudge ice cream. If you prefer a different nut, toasted pecans or walnuts provide a similar crunchy texture and rich taste. Swirling in caramel sauce alongside or instead of chocolate fudge can add a delightful twist with a buttery sweetness. Consider folding in the nuts and fudge ripple after churning to maintain chunkier textures and more distinct layers.
Allergies
Jamoca Almond Fudge Ice Cream contains common allergens such as milk, eggs, and almonds, which may trigger allergic reactions in sensitive individuals. The presence of nuts and dairy is particularly significant for those with nut and lactose allergies or intolerances. You should exercise caution if you have known allergies to any of these ingredients to avoid adverse health effects.
Why this recipe?
Jamoca Almond Fudge Ice Cream from Baskin-Robbins is loved for its rich coffee-flavored base blended with crunchy roasted almonds and decadent fudge swirls. The unique combination of creamy texture, nutty crunch, and bold coffee taste creates a balanced and indulgent treat that appeals to diverse palates. Making a copycat version allows you to customize ingredient quality and sweetness levels, ensuring a fresher and more personalized dessert experience. Recreating this classic flavor at home offers you the chance to enjoy the signature taste anytime while experimenting with your favorite mix-ins.