Are you a sweet tooth? If so, then this delicious mocha almond ice cream recipe is for you! With just a few simple ingredients and minimal effort, you can create an amazing summertime dessert that everyone around the table will love. The combination of rich coffee-flavored ice cream with crunchy almonds creates a taste sensation like no other. So grab your bowl and spoon, and get creative in the kitchen – let’s make some mocha almond ice cream!
Contents
What Is Mocha Almond Ice Cream Made Of?
Heavy whipping cream, semisweet chocolate chips, instant coffee granules, slivered toasted almonds, milk chocolate toffee bits, and vanilla extract are combined to make a simple, no-bake frozen dessert. After that, it is frozen and served cold.
What Is the Difference Between Mocha Almond Ice Cream And Mocha Almond Fudge?
The difference is in the Flavor. The Mocha Almond Fudge combines coffee ice cream with roasted almonds and a rich chocolate sundae sauce. It’s ideal for those who enjoy chocolate, coffee, and almond flavors, as it’s similar to a mocha or a chocolate-nut cookie.
Is There Caffeine in Mocha Almond Ice Cream?
Mocha Almond Ice Cream contains no caffeine. The caffeine content of coffee ice cream is comparable to that of coffee cups. According to one cup serving, each cup contains 216 milligrams of caffeine.
Top Tips
Freeze this ice cream overnight. We love how coffee-y this ice cream gets; it is definitely stronger than store-bought coffee ice cream, so adjust the amount of instant coffee to taste.
Assembled the ice cream in layers to evenly distribute the almonds and fudge. Add ice cream to the pan loaf, then almonds and hot fudge swirls, more ice cream, almonds and hot fudge swirls, and so on.
More Dessert Recipes
Sugar-Free Chocolate Chip Cookies
Mocha Almond Ice Cream
Ingredients
- ¾ cup sugar divided
- 4 egg yolks
- 2 cups bittersweet chocolate baking chips melted and cooled
- 2½ tsp instant coffee granules
- 1½ cups milk
- 1½ cups heavy whipping cream
- 1 tsp pure vanilla extarct
- ¾ cup semisweet chocolate chips melted
- ¾ cup silvered almonds toasted
- ⅓ cup milk chocolate toffee bits
Instructions
- In a small bowl, add egg yolks and ¼ cup of sugarand beat until well combined.
- Stir in bittersweet chocolate chips andcoffee granules. Set aside.
- In a large saucepan, add milk over medium-lowheat and cook until heated.
- Add the remaining sugar and stir untildissolved.
- In the bowl of egg yolk mixture, add smallamount of hot milk mixture and beat well.
- Immediately, return the mixture into the pan,beating continuously.
- Reduce the heat to low and cook for about 2-3minutes or mixture becomes thick enough to coat a metal spoon, stirringcontinuously.
- Immediately, remove the pan from heat andtransfer the mixture into a large bowl.
- Place the bowl in a pan of ice water forabout 2 minutes, stirring gently and occasionally.
- Remove the bowl from ice bath and stir incream and vanilla extract.
- Arrange a plastic wrap on top of custard andpress on the surface.
- Refrigerate overnight.
- Place melted semisweet chocolate onto a waxpaper-lined baking sheet and with a spoon, spread into ⅛-inch thickness.
- Refrigerate for about 20 minutes.
- Remove from refrigerator and chop thechocolate roughly.
- Place the custard into an ice cream in icecream maker in 2 beaches and process according to manufacturer’s directions.
- Transfer ice cream into freezer containersand stir in chopped chocolate, almonds and toffee bits.
- Freeze for about 2-4 hours or until setbefore serving.
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