This dairy free ice cream recipe is a copycat of Baskin Robbins Jamoca Almond Fudge, a coffee ice cream with chunks of chocolate and toasted almonds.
- 5 tablespoons dark roast coffee, coarsely ground (decaf if desired)
- 2 15-ounce cans full-fat coconut milk
- 2 tablespoons cornstarch
- 1/3 cup agave syrup
- 1/3 cup coconut sugar
- 1 ½ teaspoons vanilla extract
- ½ cup almonds
- 2 ¼ ounces semi-sweet chocolate (¼ cup + 2 tablespoons chocolate chips), vegan if desired
- 1 tablespoon tahini
- 1 teaspoon cocoa powder
- Freeze the ice cream maker base overnight.
- Coarsely grind the coffee.
- Add the coconut milk to a medium saucepan. Remove ¼ cup of the liquid to a small bowl; mix with the cornstarch and set aside.
- Bring the coconut milk, agave syrup, coconut sugar, and coffee to a simmer. Add the cornstarch mixture and whisk frequently until thickened, about 6 to 8 minutes. Remove from heat and stir in the vanilla. Strain through a fine-mesh sieve into a 1-gallon Ziplock bag. If churning immediately, place the bag in an ice bath for 30 minutes until cool; if churning the next day, refrigerate 4 hours or overnight (either way, the mixture should be as cold as possible before churning).
- While the mixture cools, place the almonds in a dry skillet and toast over medium low heat, shaking often, until fragrant, about 5 minutes. Remove from the heat and let cool, then chop and reserve.
- Churn the ice cream in an ice cream maker until it thickens to the consistency of soft serve.
- When the mixture appears nearly the consistency of soft serve, add the chopped nuts. Place the chocolate chips, tahini, and cocoa powder in a glass measuring cup, then microwave at 20-second intervals until melted, stirring after each interval. Drizzle the chocolate into the ice cream, using a spoon to pour since the chocolate mixture is thick. If desired, break up larger chunks with a spoon while the mixture churns. When the chocolate is just incorporated, turn off the ice cream maker (the chocolate step should only take a few minutes).
- Eat immediately for a soft serve consistency, or for a hard ice cream texture, freeze using the following instructions: press a piece of parchment or wax paper into a sealable container, then scrape the ice cream into the container using a spatula, making sure to scrape in the bits frozen to the edges of the ice cream maker base. Freeze for 4 hours for a hard ice cream texture.
Due to the amount of time needed for the recipe, we recommend starting the day prior to serving if possible.
- Category: Dessert
- Method: Frozen
- Cuisine: American
Keywords: Dairy free ice cream recipe, Jamoca almond fudge, Vegan ice cream, Vegan ice cream recipe