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Mocha Dairy Free Ice Cream

  • Author: a Couple Cooks
  • Prep Time: 1 hour
  • Cook Time: 0 minutes
  • Total Time: 1 hour
  • Yield: 1 quart 1x


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


  1. Freeze the ice cream maker base overnight.
  2. Coarsely grind the coffee.
  3. 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.
  4. 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).
  5. 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.
  6. Churn the ice cream in an ice cream maker until it thickens to the consistency of soft serve.
  7. 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).
  8. 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