Jamoca Almond Fudge Ice Cream – Low Carb and Gluten-Free


Homemade Jamoca Almond Fudge Ice CreamI’ve decided that you really can’t trust anything I say, when it comes to my recipes. That’s not to say that I am lying when I tell you a recipe is good. I wouldn’t dare do such a thing, because in this business, I’d be found out pretty darn quick. No, my problem is that I’m somewhat ADD about my “favourite” recipe. Just the other day, I was declaring my Mocha Mousse to be perhaps the best dessert I’ve ever made. And not long ago, I was crowing with delight about the Peanut Butter Caramel bars I’d made.  And oh, that Chocolate Layer Cake with Sour Cream Frosting.  And don’t forget my Chocolate Coconut Milk Pudding!  It would appear that I am very, very fickle when it comes to dessert.  Whatever sweet creation is in front of me at the moment is declared my newest, best, most treasured love, the other beloved desserts a distant memory when up against the reality of digging into something delicious in the here and now.

I am sure you can see where I am going with this.  Because this ice cream had me dancing around at the first taste, I was so pleased with myself.  It tasted exactly as I was hoping, which is to say, an almost perfect replica of the Jamoca Almond Fudge ice cream made by Baskin Robbins.  It was always one of my favourite flavours, it was a trusty go to when the other choices seemed uninspiring.  Of course, mine is rendered far healthier by way of having no added sugar and about a bajillion less carbs than the original.  And yes, bajillion is the technical term when one manages to significantly reduce the carbs in a beloved dessert.

Homemade Jamoca Almond Fudge

I’ve been thinking of making this recipe for a long, long time.  Ice cream is all very well and good, but I’ve always preferred the sort of ice cream that has lots of inclusions.  Swirls of sauce, chunks of chocolate and nuts, things that lend variation in taste and texture.  Jamoca Almond Fudge is all of these things so it’s always rated high on my list.  My biggest concern was being able to create a chocolate swirl that didn’t go rock hard in the freezer.  So I had to make it as gooey as possible which, in the absence of being able to use something like corn syrup, is tricky.  I decided that it needed both butter and cream to make the chocolate stay soft.  I held my breath as I added the cream, knowing that the chocolate would likely seize.  And it did, so I added a bit more cream and a bit  more and a bit more, whisking thoroughly until it unseized and smoothed out again.  I’m always scared that this trick won’t work, since it’s the liquid that makes the chocolate seize in the first place.  But thus far, it’s worked every time!

So, Baskin Robbins, you have some  homemade Low Carb, Gluten-Free Ice Cream competition.  How do you feel about that?

Jamoca Almond Fudge Ice Cream – Low Carb and Gluten-Free

Yield: 8 servings


    Custard Base:
  • 2 cups heavy cream
  • 1 cup almond milk
  • 1/4 cup granulated erythritol (I used Swerve)
  • 2 tbsp instant coffee
  • 4 egg yolks
  • 10 drops stevia
  • 2 tbsp coffee liqueur (optional)
  • 1/2 tsp xanthan gum
  • Chocolate Fudge Sauce
  • 1 tbsp butter
  • 1 1/2 oz unsweetened chocolate
  • 2 tbsp powdered erythritol (I used Swerve)
  • 1 tbsp cocoa powder
  • 10 drops stevia
  • 1/2 tsp vanilla extract
  • 4 to 6 tbsp heavy cream
  • 1/2 cup chopped toasted almonds


  1. For the custard, heat cream, almond, granulated erythritol and coffee in a medium saucepan over medium heat. Stir until erythritol dissolves and mixture reaches 170°F.
  2. In a separate bowl, whisk egg yolks and stevia until smooth. Slowly add 1 cup of the hot cream into egg yolks to temper them, whisking continuously. Then slowly add tempered yolks back into remaining hot milk mixture, whisking continuously.
  3. Continue to cook until custard reaches 180°F and is steaming but not simmering. Pour custard into bowl set over ice water and let cool 10 minutes.
  4. Remove from ice bath, cover tightly with plastic wrap, and refrigerate at least 3 hours and up to 12 hours.
  5. When custard is chilled, stir in coffee liqueur. Sprinkle mixture with xanthan gum and whisk vigorously.
  6. Pour into ice cream maker and churn according to manufacturer’s directions.
  7. While the custard is chilling, make the chocolate fudge sauce. Melt butter in a small saucepan over low heat with unsweetened chocolate, erythritol and cocoa powder, whisking until smooth.
  8. Stir in stevia and vanilla extracts.
  9. Add cream, 1 tbsp at a time and whisk vigorously. Chocolate will seize but will smooth out as you continue to add cream. Let cool.
  10. When ice cream has finished churning, transfer to an air tight container. Stir in chopped almonds. Then swirl in cooled fudge sauce.
  11. Press plastic flush to surface of ice cream and freeze until firm, about 2 hours.


Each serving has a total of 6.9 g of carbs and 1.8 g of fiber. Total NET CARBS = 5.1 g.


Related Posts Plugin for WordPress, Blogger...


  1. says

    Jamoca Almond Fudge used to be one of my favorite ice cream flavors. What a treat – love how you used some almond milk and reduced the sweetener in this recipe!

  2. says

    After reading the ingredient list on the ice cream carton my husband bought last night I was appalled. I couldn’t pronounce half the ingredients! When we bought our house a few years ago, the previous owner left an ice cream maker I’ve never used. It’s time to get it out and give your recipe a try. It looks delicious!

  3. says

    Hi have not thought of Baskin Robbins OR Jamoca Almond Fudge ice cream in ages! However as soon as I read that name I had a full flavor flashback; I LOVED that flavor. Would much rather make it at home your way. Loved all the ingredients you used. Would not think of making ice cream with almond milk. Must try it! Stay cool!

  4. Susan says

    Hello, what a yummy treat! And why not your current best fav of the moment? Can you tell me what capacity of ice cream maker you used? Thank you.

    • Carolyn says

      Hi Susan. I have the standard 1.5 quart cuisinart ice cream maker. I know from experience not to fill with more than about 3 to 4 cups of ice cream base, because it can’t handle any more than than!

      • Susan says

        Thanks very much for the information, Carolyn…I am picking up that model after work today. And I agree with the comment about the foodie soul mate! Just finished the last of a batch of your raspberry coconut muffins with my second espresso today. They keep so wonderfully well in the ‘frig.

  5. Annemari says

    I had never seen xanthan gum being used in low carb (or any other) ice cream recipes before, so I had to try and add that, too. Ooh, why haven’t I heard of this before! It gave my ice cream a wonderfully perfect texture for the first time. :) Previously I always used to be a bit disappointed with the results and thought that maybe you just can’t make decent ice cream with erythritol and stevia. I didn’t have ingredients for the chocolate fudge sauce, so I just made coffee ice cream, but next time I will surely try this whole recipe!

    • Carolyn says

      The xanthan gum definitely makes a difference! Your Ice cream will still freeze pretty hard when you have leftovers, but give it 15 minutes to come to room temperature and it’s quite scoopable again.

  6. Anonymous says

    I’d been craving ice-cream all summer but, since we moved cross-country, the ice-cream maker had been packed away. I finally made this recipe last weekend and it was a hit! It was luscious, and the coffee flavor was just right – not strong coffee ice-cream (not that that would have been bad), but a well-balanced mocha blend. My husband wants me to make your chocolate swirl into a stand-alone fudge :)

    Two minor changes -1st one on purpose: I made my own coffee liqueur with rum, coffee, erythritol and stevia and it turned out great. The other change was that I forgot the xanthan gum. I knew I would -since it was the very last step. And I did (I think I was too eager to get it into the ice-cream maker), but I could not tell any detrimental factors in texture at all. Really, it was smooth, creamy and decadent. Oh yes, we topped it all off with fresh whipped-cream, more of your chocolate sauce (I’d made extra), and sprinkled peanuts on top. My father-in-law did not eat seconds at lunch in anticipation for this dessert.

    If you have time Carolyn, could you please explain if there is a benefit to not incorporating the xanthan gum while making/heating the custard base -and waiting instead until after it cools?

    My in-laws came over for the meal, and although it was only grilled meat and grilled veggies, I am sure it was your velvety smooth Jamoca Ice Cream that made them refer to our simple lunch as “gourmet!” Thank you for yet ANOTHER wonderful recipe. Gabriela

    • Carolyn says

      Honestly, Gabriela, about the xanthan gum, I do it that way simply because when I looked up how to add xanthan to ice cream, the recipes said to add it just before churning. I want it to add some thickness, but not get too gummy, and things that I’ve made where I’ve put it into the hot custard base (like my chocolate coconut milk pudding) get really gummy. I only want that for things like pudding!

  7. Trina says

    Hi Carolyn, I have the base for this made (and it tastes wonderful). So excited to get churning in the am. Can I ask how you swirl in the chocolate sauce? I’ve been trying to think of how to do it so I don’t wreck it. This was mine and my mom’s fav flavour so I’m very exited to taste test it tomorrow. She’s coming to babysit our kids in a week and I thought it would be nice to have this here for her. She’s following me on the low carb path. Thanks :)

    • Carolyn says

      I put about half the churned ice cream into the container in which I am going to freeze it. Then I drop spoonful of the fudge, then swirl that with a knife. then I top with remaining Ice cream and the remaining fudge and swirl. You have to be quick about it so it doesn’t melt too much!

      • Trina says

        My fudge turned out more chunky and less smooth – not sure if I did something wrong. It was delicious though – very close to my old fav from BR. Thanks for another great recipe :)

        • Carolyn says

          Sounds like your chocolate seized. Not your fault, really, it’s tempermental stuff at times. You can always add a bit more liquid to smooth it out. But in this recipe, it almost doesn’t matter, because once it’s in the ice cream, it’s all good!

  8. Charlotte says

    You are the best food blogger to ever hit the Internet. Your recipes are beyond good. I have made so many! I have now made this recipe 3 times and each time my hubby says “I don’t ever want store bought ice cream again this is THE best ice cream I have ever had!” Can’t beat that as a review! This is seriously sooooo good. Actually everything I’ve made from your site is great. This will sound sappy but you’ve changed my life, I can’t eat sugar but most recipes call for fake sweeteners in their recipes, I feel so much better with your sweeteners!

  9. Linda says

    Carolyn, I just want to tell you I made this ice cream tonight. Wow, it is amazing. My favorite ice cream has always been Baskin Robbin’s Jamoca Almond Fudge. I am amazed how much this recipe tastes like it! There were a few things I did differently. I did not have instant coffee so I omitted. Also, I didn’t have coffee liqueur, which I know is optional. So, since I did not add the instant coffee, I added 1 tsp chocolate extract and 1 tsp. of coffee extract after custard was done chilling. Also, I didn’t have plain stevia so I used the Sweet Leaf chocolate stevia. I also did not have unsweetened chocolate so I used 87% dark chocolate. Additionally, I used dark cocoa powder. Other than that, I followed your recipe completely. It is wonderful!
    Thank you SO much for all you do!

  10. Sandy says

    Well, because of this ice cream it looks like it’s time to find a few new ingredients! I’ve been wanting to learn more so…….Here We Go! Thank You So Much For My Inspiration! =)

  11. Alisha says

    I was looking for a low carb custard base and stumbled across this. I left out the coffee and instead added a blueberry sauce (1/2c swerve, 1/2c water, about 1c blueberries reduced on the stove). it took some food coloring to give it a good light blue-purple color, and i’ve got it chilling in the fridge now since i forgot to freeze the ice cream maker bowl before i started… but the base tastes great! just sweet enough, creamy, can’t wait to get the blueberries mixed in!

  12. Debra says

    I have some of your left over Best Fudge Sauce. Can I substitute it in this recipe and if so how much should I use?
    Thanks bunches!

  13. Diana says

    I have all the ingredients ready to make this, but I cannot bear the aftertaste of any trace of stevia in anything. How much sweetness does the 10 drops represent in terms of tablespoons, cups, etc. of sugar? I am experienced in using almost all of the alternative sweeteners to create synergy, so I could work from that if I knew the equivalent sweetening power I need. Can’t wait to try it!


Leave a Reply

Your email address will not be published. Required fields are marked *