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    Home » Keto Ice Cream and Frozen Desserts » Jamoca Almond Fudge – Keto Ice Cream

    Published: Apr 10, 2021 by Carolyn

    Jamoca Almond Fudge – Keto Ice Cream

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    5.9K shares
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    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.

    Titled image of keto mocha fudge ice cream in a white bowl, with a bowl of almonds in the background.

    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?

    Keto Jamoca Almond Fudge Ice Cream being scooped out of a white oval dish with an ice cream scoop.

    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.

    A bowl of keto mocha fudge ice cream on a white table, with a spoonful in the foreground.

    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?

    Top down image of keto jamoca almond fudge ice cream in an oval dish with a scoop taken out of it.

    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!

    The sweeteners

    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!

    A spoonful of keto jamoca almond fudge ice cream being lifted out of a small white bowl.

    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
    Top down image of keto jamoca almond fudge ice cream in an oval dish with a scoop taken out of it.

    Jamoca Almond Fudge Ice Cream

    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.
    4.95 from 18 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: jamoca almond fudge, mocha fudge ice cream
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Chill Time: 6 hours
    Servings: 8 servings
    Calories: 310kcal

    Ingredients

    Custard Base

    • 1 ½ cups heavy whipping cream
    • ¾ cup almond milk
    • ⅓ cup Swerve Sweetener
    • ⅓ cup BochaSweet or allulose
    • 2 teaspoon espresso powder or 1 to 2 tablespoon instant coffee
    • 3 large egg yolks
    • ¼ teaspoon xanthan gum
    • 1 ½ tablespoon vodka optional
    • ½ teaspoon vanilla extract

    Fudge Swirl

    • ⅓ cup heavy whipping cream
    • 3 tablespoon confectioner’s Swerve Sweetener
    • 1 ½ ounces unsweetened chocolate finely chopped
    • ½ teaspoon vanilla extract
    • ½ cup toasted almonds chopped

    Instructions

    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.

    Fudge Swirl

    • 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.
    Nutrition Facts
    Jamoca Almond Fudge Ice Cream
    Amount Per Serving
    Calories 310 Calories from Fat 254
    % Daily Value*
    Fat 28.2g43%
    Carbohydrates 5.1g2%
    Fiber 1.9g8%
    Protein 4.9g10%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Kelsey says

      January 06, 2023 at 11:25 pm

      Maybe I missed it, but what is the reason Xanthum gum is utilized in this recipe? How does it add to the Ice cream flavor/texture?

      Reply
      • Carolyn says

        January 07, 2023 at 6:12 pm

        It inhibits ice crystals from forming, making for a smoother consistency.

        Reply
    2. Gina says

      November 01, 2022 at 1:03 am

      5 stars
      Thank you Carolyn for this amazing ice cream! We are on our 2nd Batch sooo
      Addictive. I wanted to share the changes I made to make this dairy free for my husband. I used coconut cream instead of the heavy cream and unsweetened almond coffee creamer instead of regular almond milk for more richness. I also used an extra egg yolk in the custard and coconut cream for the chocolate sauce as well. This recipe is definitely the best one I have tried. Thank you so much

      Reply
    3. Melanie says

      September 07, 2022 at 3:31 pm

      OH.MY.GOSH.. This used to be my all time favorite choice anytime I’d go for ice cream. I literally haven’t had any of this wonderful flavor in at least 10 years. I’m going to try and make it. I’ll let you know how it turns out. Thanks Carolyn!!

      Reply
    4. Laura says

      July 22, 2022 at 11:53 am

      5 stars
      Carolyn this tasted unbelievable. But I do need
      HELP! I followed the directions but not scoopable. The ONLY ice cream I made that was scoopable was your salted caramel which was perfect and amazing…any HELP?

      Reply
      • Carolyn says

        July 23, 2022 at 10:08 am

        What sweeteners did you use?

        Reply
        • Laura says

          July 23, 2022 at 3:48 pm

          5 stars
          Allulose and monkfruit classic… I use the same kind for your salted caramel one which I’ve made several times it is hubby’s favorite because it comes out creamy and so easy to scoop.. I had even added 2 Tablespoon vodka instead of the 1.5 it called for… the taste was AMAZING! Coffee is my addiction ????..I use a kitchenaid ice cream churner attachment…..thanks for any help..and all your recipes….they are AMAZING

          Reply
          • Carolyn says

            July 23, 2022 at 4:52 pm

            Honestly, then I don’t know why it wouldn’t be soft and scoopable! I am sorry I can’t help more but I haven’t had anyone else with this issue when using the right sweeteners.

            Reply
    5. Sue says

      July 19, 2022 at 3:56 pm

      In your ice cream ripple instructions you say to hand stir in the fudge sauce/ nuts. Is there a reason you don’t recommend letting the ice cream maker do this the last minute or two? I’ve read the recipes several times and don’t see the answer to that but if I’ve missed it I apologize.

      Reply
      • Carolyn says

        July 19, 2022 at 5:26 pm

        It gums up most machines.

        Reply
    6. Deb says

      May 26, 2022 at 8:51 am

      Would be really helpful if u had serving sizes for recipes- thanks

      Reply
      • Carolyn says

        May 26, 2022 at 10:35 am

        As with all ice cream, it’s 1/2 cup.

        Reply
    7. Becky says

      May 24, 2022 at 7:41 pm

      This recipe is absolutely delicious. Thank you so much for all your fabulous recipes. I have a question that has nothing to do with this recipe. I thought who better to ask than you. Can you tell me if whey protein powder and whey protein isolate are interchangeable? I am having a difficult time finding the isolate.

      Reply
      • Carolyn says

        May 25, 2022 at 7:59 am

        In baking, they are interchangeable.

        Reply
    8. Becky says

      May 18, 2022 at 12:10 pm

      Carolyn, do mind telling me what temperature your freezer is set on?

      Reply
      • Carolyn says

        May 18, 2022 at 12:56 pm

        That is an excellent question. I store my ice cream in our chest freezer, which is about 18 years old! It doesn’t specify the temp in F or C, it just has a dial for how cold… and we have it set between the middle point and the coldest point.

        Reply
    9. Melissa says

      January 17, 2022 at 10:17 pm

      5 stars
      We loved this one! Yummo we are curious what purpose the Vodka has. It that part of the softer texture?

      Reply
      • Michele says

        January 07, 2023 at 5:44 am

        The vodka helps the ice cream from becoming too hard and un-scoopable. 🙂

        Reply
        • Gabriela says

          January 19, 2023 at 10:45 am

          Carolyn, could be coffee liquor such Kahlua instead of vodka? Your recipes are the best!!!

          Reply
          • Carolyn says

            January 19, 2023 at 1:31 pm

            Sure!

            Reply
            • Gaby Osuna says

              January 19, 2023 at 9:17 pm

              5 stars
              Carolyn, I made this recipe to the letter, except that I used the kitchen aid, electric mixer instead of the ice cream maker, and the result was perfect. I encourage all your followers to make it as you designed it. It’s worth it, and I’ve done this for the first time, and I did two at once. I loved it, thank you very much, greetings from Mexicali, Baja California, Mexico.

    10. Martine says

      October 28, 2021 at 8:56 pm

      I made this twice now, (I make one of your ice creams once a week). And while the flavour and texture of the coffee ice cream are lovely, I am running into issues with the chocolate sauce. In my two attempts, the sauce turned into lumpy, icy, chunks in my ice cream which distracts from the lovely texture. Is that something that happens to you, or I am just making the sauce wrong somehow. Would replacing the swerve with Bocha-sweet make it stay more syrupy in the ice cream? Or maybe I should just pour it on top of the ice cream when serving instead.

      Reply
      • Carolyn says

        October 29, 2021 at 12:51 pm

        It’s meant to be like fudge bits in the ice cream. I don’t find mine to be icy but different freezers can freeze things more solid. Try some BochaSweet or allulose in the chocolate, that may help.

        Reply
    11. Tracy says

      October 06, 2021 at 12:27 pm

      Is it liquid or granular allulose

      Reply
      • Carolyn says

        October 06, 2021 at 12:43 pm

        Unless I specify liquid (which is harder to find and not used as much), assume it’s granular. 🙂

        Reply
    12. Lance says

      August 30, 2021 at 11:08 am

      Hi,
      In connection with the Nutrition Facts provided, what is the size of a serving? I was guessing 1/3 or 1/4 cup, but I want to be sure. Many thanks for this recipe

      Reply
    13. Heidi Scribner says

      August 26, 2021 at 4:30 pm

      5 stars
      This is delicious! It’s worth the time and trouble. Thanks Carolyn for another great recipe.

      Reply
    14. Leslie Cichuttek says

      August 01, 2021 at 2:28 pm

      Thank you will check this site out – made it with xylitol, still amazing!

      Reply
    15. Patti Sani says

      July 19, 2021 at 3:26 pm

      5 stars
      Delicious! I also like the fudge sauce to put over other ice creams much better than any prepackaged sugar-free chocolate sauce. Thank you for a new favorite dessert recipe!

      Reply
    16. Cher says

      July 11, 2021 at 2:40 pm

      This is legit the real deal. Just made it and I couldn’t tell the difference between this and the real version from Baskins Robbins. Yeah! That’s a great win! Thank you! ❤️

      Reply
    17. Christin says

      May 03, 2021 at 9:36 pm

      5 stars
      OMG….this was amazing. Was worried it would be too sweet from tasting but after it was done it was perfect! Followed it exactly which is hard for me????

      Reply
      • Christin says

        May 10, 2021 at 11:34 pm

        5 stars
        Add this into Mint chocolate chip and it is so good! A perfect base for any variation!

        Reply
    18. Leslie Adele Cichuttek says

      April 17, 2021 at 12:26 pm

      5 stars
      Is there an alternative to the Bochasweet or allulose? Can’t find either in Ontario Canada
      thanks

      Reply
      • Carolyn says

        April 17, 2021 at 12:39 pm

        If you must sub, you can try xylitol. However, I know for a fact that BochaSweet is available on at least one Canadian low carb site… can’t remember which one.

        Reply
        • Birgit says

          April 30, 2021 at 8:38 am

          5 stars
          I purchase my BochaSweet through two sites. The first one is based in Canada “sweetandsprouted.com” and the other is through Amazon.ca. This recipe is amazing! You must try it.

          Reply
    19. Cheryl Dubien says

      April 12, 2021 at 7:26 am

      5 stars
      Delicious! Thanks for the recipe! After churning and adding the nuts and fudge sauce I froze individual servings in half round silicone molds. They freeze nicely, pop out easily, and look decorative for serving.

      Reply
      • Carolyn says

        April 12, 2021 at 12:06 pm

        Great idea!

        Reply
    20. Jen says

      April 11, 2021 at 8:13 pm

      I looooove your site, Carolyn! I have pre-diabetes and your site is my go-to for delicious low carb recipes! Thanks for all the work and effort you put into it!
      My questions is, how would leaving out the xanthan gum change the results of this recipe, if you could predict? I’ve never liked the texture it gives things. Thanks.

      Reply
      • Carolyn says

        April 12, 2021 at 12:07 pm

        Well xanthan gum helps inhibit crystallization so you may find it more icy.

        Reply
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