Mocha Almond Fudge from Swensen's features rich coffee-flavored ice cream blended with crunchy roasted almonds and decadent fudge swirls, delivering a harmonious mix of bold mocha taste and smooth, nutty textures.
Equipments
- Ice cream maker
- Mixing bowls
- Whisk
- Saucepan
- Spatula
- Measuring cups
- Measuring spoons
- Baking sheet (for roasting almonds)
- Parchment paper
- Knife (for chopping almonds or fudge)
- Freezer-safe container
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon instant coffee granules
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup roasted almonds
- 1 cup fudge sauce or chocolate fudge ribbons
Instant coffee granules are key to achieving the bold mocha flavor, so be sure to dissolve them well in your mixture to avoid graininess. Use roasted almonds for that perfect crunchy texture--roasting them yourself on a baking sheet enhances their flavor and freshness. Opt for a high-quality unsweetened cocoa powder to balance the sweetness of the fudge and sugar. Your choice of fudge sauce or chocolate fudge ribbons will directly affect the richness and swirl pattern, so select one that melts smoothly and holds shape well. Mocha Almond Fudge from Swensen's copycat menu brings together these elements to recreate the beloved coffee and nut ice cream experience at home.
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Spread almonds on baking sheet and roast for 8-10 minutes; let cool, then chop coarsely.
- In a mixing bowl, whisk together granulated sugar, cocoa powder, and instant coffee granules.
- In a saucepan, heat milk until warm (do not boil).
- Gradually whisk warm milk into the dry mixture until smooth and fully dissolved.
- Stir in heavy cream and vanilla extract.
- Chill the mixture in the refrigerator for at least 2 hours.
- Pour chilled mixture into the ice cream maker and churn according to manufacturer’s instructions.
- In the last few minutes of churning, add chopped roasted almonds.
- Layer churned ice cream and fudge sauce/ribbons into a freezer-safe container, swirling gently with a spatula.
- Freeze for at least 4 hours, or until firm.
- Scoop and serve.
Substitution
Mocha Almond Fudge from Swensen's copycat menu combines rich coffee-flavored ice cream with crunchy roasted almonds and luscious fudge swirls to recreate its classic bold mocha and nutty profile. If you don't have instant coffee granules, espresso powder or strong brewed coffee concentrate can be used instead to maintain the coffee intensity. Roasted almonds can be swapped for other nuts like pecans or walnuts depending on your preference or availability. Fudge sauce may be replaced with chocolate syrup or chunks of fudge to vary texture and sweetness. Be sure to chill your mixture thoroughly before using an ice cream maker to ensure a creamy consistency.
Tips
Make sure to roast the almonds evenly by spreading them in a single layer and monitoring closely to avoid burning. When heating the milk, maintain a warm temperature just below boiling to dissolve sugar and coffee granules properly without curdling the mixture. Chilling your ice cream base thoroughly before churning ensures a smoother texture and better freezing result. Store your finished Mocha Almond Fudge ice cream in a tightly sealed, freezer-safe container to preserve freshness and flavor.
Nutritions
Mocha Almond Fudge ice cream offers a moderate calorie content primarily from heavy cream and sugar, with the almonds providing healthy fats and protein. The coffee granules contribute antioxidants and a slight caffeine boost, enhancing alertness. Cocoa powder adds flavonoids, which support heart health, while the fudge sauce increases sugar and fat levels, impacting overall indulgence. You can enjoy this treat mindful of portion size to balance its rich flavors with nutritional intake.
Storage
Store your Mocha Almond Fudge ice cream in a tightly sealed freezer-safe container to prevent freezer burn and preserve its rich coffee and chocolate flavors. Keeping it at a consistent freezing temperature below 0degF (-18degC) will maintain the creamy texture and nutty crunch of the roasted almonds. Avoid frequent temperature fluctuations to ensure the smooth fudge swirls stay perfectly swirled and flavorful.
Variation or Alternatives
You can substitute the instant coffee granules with espresso powder or brewed strong coffee for a more intense mocha flavor. Try using a mix of different nuts like hazelnuts or pecans instead of almonds to vary the texture and taste. For a richer fudge swirl, melt semi-sweet chocolate with a bit of heavy cream to create a ganache before folding it into the ice cream. Roasting the nuts with a pinch of sea salt can enhance their flavor and add a subtle salty contrast to the sweet, creamy ice cream.
Allergies
Mocha Almond Fudge contains common allergens such as milk, cream, and almonds, which can trigger reactions in individuals with dairy or nut allergies. The presence of cocoa powder and fudge sauce may also cause sensitivities in those allergic to chocolate or certain additives. Your careful consideration is essential if you have known allergies to any of these ingredients to avoid adverse effects.
Why this recipe?
Swensen's Mocha Almond Fudge stands out for its rich blend of espresso-flavored ice cream paired with crunchy roasted almonds and decadent fudge swirls, creating a perfect balance of bitter, sweet, and nutty flavors. The premium ingredients and expertly crafted texture give it a luxurious mouthfeel that appeals to both coffee and chocolate lovers. Making a copycat version allows you to customize the intensity of mocha, the ratio of almonds, and the fudge consistency to match your personal taste preferences. Your homemade Mocha Almond Fudge can replicate Swensen's iconic treat while tailoring it to your ideal indulgence level.