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!
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!
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
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.
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.
Joy says
I love your take on this. I may like it better than the BR version 😀
RecipeNewZ says
This ice cream looks amazing. It’s pretty cold here right now, but I would still not refuse a bowl 🙂
Stephanie @ Eat. Drink. Love. says
I’ve never had that flavor! But, now I really want to try it!
Alison @ Ingredients, Inc. says
oh yum! This is calling my name! Happy 4th!
Jessica@AKitchenAddiction says
This sounds incredible!! I love coffee and fudgy ice cream!
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.
Sylvie @ Gourmande in the Kitchen says
Awesome, Jamoca Almond Fudge was always one of my favorite flavors!
Taryl says
Wow, this looks fantastic! I so wish I had an icecream maker, now.
Jen @ Savory Simple says
I have always wondered about using Stevia in ice cream! Yum!
Confused Truffle says
You are my foodie soul mate.
Every single post, THANK YOU! 🙂
Carolyn says
LOL! Thanks, that’s a lovely compliment!
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.
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!
Birgit K says
Oh my goodness, that looks divine! Yum!
Shawn @ I Wash...You Dry says
Sounds tasty! (Minus the coffee part…I am just not a coffee type of person)
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!
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!
Brian @ A Thought For Food says
Fantastic! Oh gosh, this looks so good!
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!
Katrina @ In Katrina's Kitchen says
You are like the sugar whisperer!