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Mocha Almond Fudge Ice Cream

Mocha Almond Fudge Ice Cream

  • 12 hours
  • 5 ingredients
  • Almonds
  • Easy
  • 9 x 5 loaf pan
  • Update Ingredients

Ingredients

  • 2 cups heavy cream
  • 2 tbsp instant coffee
  • 1 can sweetened condensed milk (14 oz per can)
  • 1/2 cup Diamond of California almonds, chopped
  • hot fudge

The Steps

  1. 20-30 minutes before beginning, place a metal mixing bowl and the beaters from the mixer in the freezer to chill.
  2. Remove the bowl from the freezer.
  3. Add the heavy cream and instant coffee, using an electric mixer beat the heavy cream into stiff peaks, about 3 minutes.
  4. Stir in the sweetened condensed milk and mix with a spatula.
  5. In a loaf pan (or similar pan that can be frozen) add a layer of ice cream then top with chopped almonds and swirls of hot fudge. Repeat the layering 3 times. Use a spoon or small squeeze bottle filled with hot fudge to easily add swirls.
  6. Top the ice cream with almonds and hot fudge swirls.
  7. Freezer overnight.
  8. Once frozen, scoop and serve!
RECIPE CONTRIBUTED BY THE FIRST YEAR BLOG

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