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.