This low carb Jamoca Almond Fudge ice cream recipe rivals the classic from Baskin Robbins. But it’s sugar-free and keto so it’s much, MUCH better!
I’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.
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?
- 2 cups heavy cream
- 1 cup almond milk
- 1/4 cup granulated erythritol I used Swerve
- 2 tbsp instant coffee or espresso powder
- 4 large egg yolks
- 10 drops stevia
- 2 tbsp coffee liqueur optional
- 1/2 tsp xanthan gum
- 1 tbsp butter
- 1 1/2 oz unsweetened chocolate
- 2 tbsp powdered erythritol
- 1 tbsp cocoa powder
- 1/2 tsp vanilla extract
- 10 drops stevia extract
- 6 tbsp heavy cream
- 1/2 cup toasted almonds chopped
- For the ice cream, combine cream, almond milk, erythritol and instant coffee in a medium saucepan over medium heat, stirring until erythritol and coffee dissolve.
- Heat mixture until steaming and it reaches 170F on an instant read thermometer.
- In a medium bowl, whisk egg yolks and stevia extract until smooth. Slowly whisk in 1 cup of hot cream mixture to temper the yolks.
- Slowly whisk tempered yolks back into cream mixture and cook until it reaches 175F to 180F on an instant read thermometer.
- Pour 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, pour into the canister of an ice cream maker and churn according to manufacturer's directions.
- For the fudge swirl, melt butter, unsweetened chocolate, erythritol and cocoa together in a small saucepan over low heat, stirring until smooth.
- Stir in stevia extract and vanilla extract.
- Add cream 1 tablespoon at a time and whisk in vigorously. Chocolate will seize but will smooth out as you continue to add cream. Stir until smooth.
- Once ice cream has finished churning, stir in chopped almonds, then swirl in fudge sauce.
- Transfer ice cream to an airtight container and press plastic wrap flush to the surface. Freeze until firm, at least 2 hours.
Katrina @ In Katrina's Kitchen says
You are like the sugar whisperer!
Jeanette says
Carolyn,
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!
Brian @ A Thought For Food says
Fantastic! Oh gosh, this looks so good!
Cookin' Canuck says
Jamoca Almond Fudge has been a favorite of mine for a very long time, but I’ve never made a version at home. This is something I have to try!
Kristi Rimkus 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!
Shawn @ I Wash...You Dry says
Sounds tasty! (Minus the coffee part…I am just not a coffee type of person)
Birgit K says
Oh my goodness, that looks divine! Yum!
Toni @ Boulder Locavore 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!
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.
Confused Truffle says
You are my foodie soul mate.
Every single post, THANK YOU! 🙂
Carolyn says
LOL! Thanks, that’s a lovely compliment!
Jen @ Savory Simple says
I have always wondered about using Stevia in ice cream! Yum!
Taryl says
Wow, this looks fantastic! I so wish I had an icecream maker, now.
Sylvie @ Gourmande in the Kitchen says
Awesome, Jamoca Almond Fudge was always one of my favorite flavors!
Emily @ Life on Food says
I am pretty sure almost any dessert that is in front of me is my favorite at that time. This ice cream look quite yummy. Perfect to stay cool in this heat.
Jessica@AKitchenAddiction says
This sounds incredible!! I love coffee and fudgy ice cream!
Alison @ Ingredients, Inc. says
oh yum! This is calling my name! Happy 4th!
Stephanie @ Eat. Drink. Love. says
I’ve never had that flavor! But, now I really want to try it!
RecipeNewZ says
This ice cream looks amazing. It’s pretty cold here right now, but I would still not refuse a bowl 🙂
Joy says
I love your take on this. I may like it better than the BR version 😀
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.
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!
Anonymous says
Thank you for the explanation -and your time. I will make a point not to forget to include the xanthan gum in my next batch. Gabriela
Carolyn says
If it worked without it, no need to add it unless you want to!
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!
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!
Carolyn says
Charlotte, you make me blush! Thank you for your sweet words.
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!
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! =)
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!
Carolyn says
I forget to freeze my bowl a lot!
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!
Carolyn says
Sure, you can use it in here. Maybe 1/2 cup or more?
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!
Carolyn says
It’s about 1/4 cup sugar.
Dee Gee says
I’ve made this a couple of times. I just leave out the Stevia and everybody loves it.
Terri Lindsey says
I love this site but the video ads are crashing me all the way to blue screen. Sadly I can’t risk my machine on that sort of thing. It was nice visiting!
Carolyn says
Must be your browser because I have no issues on Safari.
Rhonda says
I love your site sooo very very much Carolyn. I often share them with the Diabetics I teach. You are such a talented and wonderful cook that I get every recipe I can off it; but sometimes it is a challenge. I usually use Chrome as a browser, but have also tried several others when using my tablets and like the other comment from Terri, the ads are getting terrible and do keep your site crashing a lot. Just thought you might want to know that others are having problems too.
Carolyn says
Thanks for the feedback, I will have my ad network look into it.
Carolyn says
PS – I am planning on switching ad networks when my contract with BlogHer is up. I hear good things about a few others and hope that will help solve this issue. But I can’t get out of my contract so I have to wait until early September!
Rebekah Phillips says
Instead of instant coffee I’m going to use freshly brewed espresso – how much should I use & will the liquid affect the texture?
Jennifer says
Hello, I made this ice cream with just a couple of changes. I did not have coffee liquor and I substituted the stevia with a bit more erythritol. The flavor was delicious! I especially loved the fudge sauce! I churned the ice cream and it worked as expected and was delicious as a soft serve ice cream. I then put it in the freezer and it became like ice. What did I do wrong? I put it in the microwave to try to soften it for a minute and when I tried to scoop it, I am only able to scrap it.
Carolyn says
You didn’t do anything wrong, it’s the nature of sugar-free ice cream. Sugar helps ice cream stay soft. Next time, try adding 1/4 tsp of xanthan gum before churning.
Robyn says
I recently made this for the first time and it tastes great but it’s quite icy. I’ve made a lot of sugar free ice cream before, including some of your own recipes (peanut butter fudge ripple & salted caramel are my favourites) so I know that they’re always icier and harder than normal ice cream, but this one is worse. I have to leave it out for at least 30 minutes before I can even attempt to scoop it, and it’s still crumbly instead of creamy.
I used alcohol and xanthan gum as I always do, and the only changes I made were normal milk instead of almond milk, just Natvia (stevia & erythritol) instead of stevia drops, and a 30ml shot of espresso coffee instead of the instant coffee. The parts with lots of chocolate sauce are the worst, while parts without it have quite a nice texture, so my theory is that it’s the sauce that’s going icy. Next time I’m going to try making it without the sauce and just drizzle some melted chocolate over it like I do with other recipes. I’ll let you know how it goes.