Baskin Robbins fans, rejoice! This Keto Jamoca Almond Fudge is a delectable sugar free ice cream treat. So creamy and rich, and it’s scoopable right out of the freezer.
It was about time I gave this old low carb Jamoca Almond Fudge Ice Cream an update. Bear with me, friends, as I go back and revamp a few of my older keto ice cream recipes to make them easier, tastier, and more keto friendly.
Can’t argue with that, can ya?
Ever since I hit upon the magical formula that makes my keto ice cream soft and scoopable straight out of the freezer, I’ve slowly been working my way back through my archives. It’s a monumental task, given the number of recipes I’ve logged over the years.
That’s a lot of sugar free ice cream to make. And to eat. It’s a tough job but somebody’s got to do it. Taking one for the team, right?
Sugar Free Jamoca Almond Fudge
I first created this recipe back in 2012. Jamoca Almond Fudge had always been one of my favorite flavors from Baskin Robbins, along with chocolate peanut butter ice cream. And of course, I long ago made that a keto reality too!
A friend and devoted reader reminded me of this one a few weeks ago, telling me how much she loved it. I took a look at it and realized that the old recipe was unnecessarily complicated. And like a lot of low carb ice cream, it tended to become rock hard in the freezer.
But so much has changed in the keto diet landscape lately, and new products and sweeteners abound. So I knew I could overhaul this old recipe and make it even better.
What is Jamoca Almond Fudge?
If you are unfamiliar with this flavor, you will want to get familiar with it, ASAP! It’s a classic for coffee and chocolate lovers. And it’s one of Baskin Robbins’ most popular flavors.
In essence, it’s rich coffee ice cream with a ribbon of fudge and chopped toasted almonds.
Thunk! I just heard your jaw hit the floor. Yep, that’s how I feel too!
But their signature ice cream is not exactly healthy for you. Should I even tell you some of the ingredients? Corn syrup AND high fructose corn syrup. Carrageenan. Canola oil. Methyl Paraben. Gah! Let’s just not even, okay?
How to make it keto-friendly
The flavors of Jamoca Almond Fudge are hard to resist. Thankfully, it’s easy to make a keto friendly version.
The custard base
This is a custard based ice cream that uses egg yolks. It’s important to temper the egg yolks properly so that they don’t curdle. I like to use a good instant read thermometer to keep an eye on the temperature.
If you don’t have a thermometer, you can still tell when the custard is done. You want the custard to be liquid, but thick enough to coat the back of a wooden spoon.
The custard also needs to be properly chilled before you churn it. Be sure to factor in the chill time for this recipe!
You really do need a mix of sweeteners to get really good keto ice cream that’s scoopable out of the freezer. I have hit upon the perfect ratio, in my opinion. I use 50% Swerve and 50% BochaSweet or allulose.
You don’t absolutely HAVE to use the same sweeteners as I do. However, be forewarned that your ice cream may harden in the freezer if you use only erythritol based sweeteners.
And if you use only allulose or BochaSweet, it may take quite a bit of time to firm up properly. That’s why my 50/50 split works so well.
The fudge swirl
This is essentially my keto chocolate fudge sauce, swirled into the ice cream. Make it while the ice cream is churning and let it cool properly. If it’s too hot, it will melt your freshly churned ice cream and we don’t want that!
Can you make this keto ice cream without an ice cream maker?
No ice cream maker? No problem! Try using my no churn keto coffee ice cream as the base and then swirl in the fudge and almonds!
So, Baskin Robbins, you have some sugar-free keto ice cream competition competition. How do you feel about that?
More keto desserts you might like
- Chocolate Eclair Cake
- Keto Chocolate Mousse
- Keto Burnt Basque Cheesecake
- Strawberry Shortcake Cups
- Keto Marble Cake
- Keto Ice Cream Bar
Jamoca Almond Fudge Ice Cream
- For the ice cream, combine the cream, almond milk, sweeteners, and espresso powder in a medium saucepan over medium heat, stirring until the sweetener and coffee dissolve.
- Heat the mixture until it's steaming and it reaches 165F on an instant read thermometer.
- In a medium bowl, whisk the egg yolks until smooth. Slowly whisk in 1 cup of the hot cream mixture to temper the yolks. Then slowly whisk the tempered yolks back into the remaining cream mixture in the pan. Cook, whisking continuously until it reaches 170F to 175F.
- Sprinkle the surface with the xanthan gum and whisk vigorously to combine.
- Pour the custard into a bowl set over an ice bath and let cool 10 minutes. Then wrap tightly in plastic wrap and refrigerate until fully chilled, at least 3 hours.
- When custard is chilled, whisk in the vodka, if using, and the vanilla extract. Then pour the mixture into the canister of an ice cream maker and churn according to manufacturer's directions.
- In a small saucepan over medium heat, whisk together the whipping cream and sweetener until combined. Bring to a simmer and then remove from heat.
- Add the chopped chocolate and let sit 5 minutes, until the chocolate is completely melted. Add the vanilla extract and whisk until smooth. Let cool at least 10 minutes.
- Once the ice cream has finished churning, transfer half to an airtight container. Swirl in half of the chocolate sauce and half of the almonds. Repeat with the remaining ice cream, sauce, and almonds.
- Freeze until firm, at least 2 hours.