Hey there, fellow dessert lovers! Let me tell you about a recent culinary adventure that almost brought me to tears (of joy, of course!). I had a serious craving for rich, decadent ice cream, but my usual go-to brands were totally out of my dairy-free options. So, what's a girl to do? I decided to make my own! And boy, oh boy, was it worth it. This recipe for Dairy-Free Mocha Almond Fudge Ice Cream is SO good, it's borderline illegal. It’s rich, creamy, intensely chocolatey, with a hint of nutty almond goodness. Prepare yourselves, friends, because this is about to become your new favorite dessert. (At least it is mine!)
This recipe is particularly special to me because it was born out of a moment of pure dessert desperation—a situation many of us know too well! It's incredibly adaptable, too. Feel free to adjust the sweetness and chocolate intensity to your liking. Want more chocolate? Go for it. Prefer less sugar? No problem! This recipe is a blank canvas for your dessert dreams. The beauty of homemade ice cream, right? It’s also unexpectedly simple to make—even if you're a kitchen newbie. You probably already have most of the ingredients in your pantry!
Required Equipments
- Ice cream maker
- Medium saucepan
- Whisk
- Spatula
- Measuring cups and spoons
- Airtight container
Dairy-Free-Mocha-Almond-Fudge-Ice-Cream
Indulge in this decadent, dairy-free mocha almond fudge ice cream, a rich and creamy treat that's surprisingly simple to make. Perfect for any occasion, it’s sure to become a new favorite dessert!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, make the chocolate sauce. In your medium saucepan, combine 1 cup of dairy-free milk (I prefer unsweetened almond milk, but soy or oat will work too!), 1/2 cup of sugar, and 1/2 cup of cocoa powder. Whisk it like you mean it until it's perfectly smooth. No lumps allowed!
- Next, place your saucepan over medium heat. Stirring constantly, bring the mixture to a simmer. Don't let it boil! Once it simmers for a minute or two, remove it from the heat and let it cool completely. This is crucial; otherwise, your ice cream will melt.
- While the chocolate sauce cools, let's get the other ingredients prepped. In a separate bowl, whisk together your dairy-free milk, remaining sugar, and vanilla extract. It's like making a magical potion—but, you know, delicious.
- Once the chocolate sauce has cooled, add it to the dairy-free milk mixture. Give it a good stir until everything's nicely combined. Then, stir in the almond butter. Mmm, that almond butter adds a lovely nutty richness.
- If you're using an ice cream maker, now's the time to pour in the ice cream base. Follow your ice cream maker's instructions—every machine is a bit different. Let it churn until it's thick and creamy. This typically takes about 20-30 minutes.
- If you're skipping the ice cream maker, pour the mixture into a freezer-safe container. Pop it in the freezer, and every 30-60 mins, take it out and stir well to break up ice crystals. Patience, young padawan. Repeat this process until the ice cream reaches your desired consistency. This could take several hours.
- Once your dairy-free mocha almond fudge ice cream is ready, transfer it to your favorite airtight container and freeze for at least 2 hours to allow it to firm up completely. And there you have it. Magic!
📝 Notes
- For a stronger coffee flavor, add 1-2 tablespoons of instant espresso powder to the chocolate sauce.
- Make sure to let the chocolate sauce cool completely before adding it to the ice cream base. Otherwise, the ice cream may melt.
- Feel free to add other mix-ins like chopped nuts, dairy-free chocolate chips, or even a pinch of sea salt.
🍎 Nutrition
Calories: 250 kcal
Protein: 5g
Fat: 12g
Carbohydrates: 40g
Fiber: 2g
Calcium: 80mg
