Easy Jamoca Almond Fudge – Keto Ice Cream
Rich, creamy, and low-carb, this keto-friendly Jamoca Almond Fudge Ice Cream combines espresso, chocolate fudge, and crunchy almonds into a decadent, scoopable dessert.
Equipment
- 1 Medium Saucepan
- 1 Instant-read thermometer
- 1 Ice Cream Maker2–3 Mixing Bowls
- 1 Spatula
Ingredients
Custard Base
- 1 1/2 cups heavy whipping cream
- 3/4 cup almond milk
- 1/3 cup Swerve Sweetener
- 1/3 cup BochaSweet or allulose
- 2 tsp espresso powder or 1–2 tbsp instant coffee
- 3 large egg yolks
- 1/4 tsp xanthan gum
- 1 1/2 tbsp vodka optional
- 1/2 tsp vanilla extract
Fudge Swirl
- 1/3 cup heavy whipping cream
- 3 tbsp confectioner’s Swerve Sweetener
- 1 1/2 ounces unsweetened chocolate finely chopped
- 1/2 tsp vanilla extract
- 1/2 cup toasted almonds chopped
Instructions
- Prepare the Custard Base: In a medium saucepan, combine the heavy cream, almond milk, Swerve, BochaSweet, and espresso powder over medium heat. Stir continuously until the sweeteners and coffee are fully dissolved and the mixture begins to steam, reaching about 165°F on an instant-read thermometer. This step ensures a smooth, flavorful custard foundation while preventing scorching.
- Temper the Egg Yolks: In a separate medium mixing bowl, whisk the egg yolks until silky and smooth. Slowly pour in about 1 cup of the hot cream mixture while whisking constantly to gently raise the yolks’ temperature. This careful process prevents the eggs from curdling and maintains the creamy texture essential for perfect ice cream.
- Combine Custard and Eggs: Pour the tempered egg yolks back into the remaining hot cream mixture in the saucepan. Cook over medium heat, whisking continuously, until the custard thickens slightly and reaches 170–175°F, forming a rich, velvety base.
- Add Xanthan Gum and Cool: Sprinkle the xanthan gum evenly over the surface of the custard and whisk vigorously to fully integrate. Transfer the custard to a bowl set over an ice bath, letting it cool for 10 minutes, then tightly cover with plastic wrap and refrigerate for at least 3 hours until completely chilled.
- Flavor and Churn: Once chilled, whisk in the vodka (if using) and vanilla extract for added flavor and scoopability. Pour the custard into the ice cream maker and churn according to the manufacturer’s instructions until it reaches a creamy, soft-serve consistency.
- Prepare the Fudge Swirl: In a small saucepan, combine the heavy cream and confectioner’s Swerve over medium heat, whisking until fully combined and simmering. Remove from heat, stir in the chopped chocolate, let it sit for 5 minutes, then whisk until smooth, adding vanilla extract at the end. Allow the mixture to cool for at least 10 minutes.
- Assemble Ice Cream with Fudge and Almonds: Transfer half of the churned ice cream into an airtight container, swirling in half of the chocolate fudge sauce and half of the chopped toasted almonds. Repeat with the remaining ice cream, sauce, and almonds to create a layered, decadent dessert.
- Freeze Until Firm: Cover the ice cream container tightly and place it in the freezer for at least 2 hours or until fully set. This ensures a firm, scoopable texture while allowing the flavors to meld beautifully for a rich, indulgent treat.
Notes
- For a smoother texture, strain the custard through a fine-mesh sieve before chilling to remove any small bits of cooked egg.
- Vodka is optional but helps prevent the ice cream from freezing too hard, keeping it scoopable straight from the freezer.
- Toasting the almonds enhances their flavor and adds a satisfying crunch that contrasts beautifully with the creamy ice cream.
- If you don’t have an ice cream maker, pour the custard into a shallow container and stir vigorously every 30 minutes while freezing to achieve a similar texture.
- Adjust the espresso and chocolate levels to suit your taste for stronger coffee flavor or richer fudge.