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 1/2 cups heavy whipping cream
- 3/4 cup almond milk
- 1/3 cup Swerve Sweetener
- 1/3 cup BochaSweet or allulose
- 2 tsp espresso powder, or 1 to 2 tbsp instant coffee
- 3 large egg yolks
- 1/4 tsp xanthan gum
- 1 1/2 tbsp vodka, optional
- 1/2 tsp vanilla extract
Fudge Swirl
- 1/3 cup heavy whipping cream
- 3 tbsp confectioner’s Swerve Sweetener
- 1 1/2 ounces unsweetened chocolate finely chopped
- 1/2 tsp vanilla extract
- 1/2 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
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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This is delicious! It’s worth the time and trouble. Thanks Carolyn for another great recipe.
Thank you will check this site out – made it with xylitol, still amazing!
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!
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! ❤️
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????
Add this into Mint chocolate chip and it is so good! A perfect base for any variation!
Is there an alternative to the Bochasweet or allulose? Can’t find either in Ontario Canada
thanks
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.
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.
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.
Great idea!
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.
Well xanthan gum helps inhibit crystallization so you may find it more icy.
Out of all those 31 Flavors, it was always Jamocha Almond Fudge for me! Even as a youngster, coffee-flavored items were always my fave! (You’ll get a kick out of this, we couldn’t wait to go to Windsor (Michigander, here) or Toronto to pick up a haul of Coffee Crisp candy bars! Remember those?)
Anyway, thanks for this – can’t wait to try!
Do I remember Coffee Crisp? Heck yeah… 😉
Which kind of almonds: whole, slivered or sliced?
Neither. Whole almonds, toasted, the chopped.
Hi one question I see xanthan gum listed in the ingredients list however no where in the directions does it mention to add it?? I’m at the point where I have the custard cooling in the refrigerator. Should I add the xanthan gum prior to adding it to the ice cream machine? Sorry I’m totally new to ice cream making and I’ve only used my machine once before. I couldn’t believe when I did a search for a Sugar free jamoca almond fudge recipe and your site came up because it’s my favourite go to website and this ice cream is my hubby’s all time favourite and he was diagnosed with diabetes a couple of years ago and he has been missin this favorite ice cream for sooo long! So he was having a particularly bad day today and I thought he will be looking for comfort food and with the weather being so hot I knew he would be missin his favorite treat! So this is awesome!!! I’m so excited to make this for him. I’ll do some searches and see if I can add the xanthan gum now but if it should have been added to the hot liquid then I’ll be out of luck. I have scanned through some of the comments and one person said that it could be added after it was cooled, but I think she left it out altogether and didn’t think it was missin anything? Please advise. I didn’t notice a video on this perhaps there is one that I missed I’ll go luck. Thank you from the bottom of my heart I love all your recipes and I’m soooo glad someone else in this world thinks about food the way I do!!
This is quite an old recipe that I need to come and re-do but yes, you whisk in just before churning.
Hi! I’ve not made the recipe yet but it sounds sooo delicious! It’s my favorite flavor at BR!
Just was wondering if there’s any way to leave out the egg yolks? just don’t feel too comfortable using them as we live in the middle eastern desert..: and also was wondering if this works without an ice cream maker by freezing it in a Pyrex and periodically whisk it?
Could I add glycerin to make it softer?
Have you ever tried making ice cream and adding in collagen powder for additional protein? Thanks so much!
Hi Rahel, So what I think you should do is make my no churn coffee ice cream and then add in the almonds and the chocolate swirl. That will solve both the egg issue and the churning issue. https://alldayidreamaboutfood.com/low-carb-no-churn-coffee-ice-cream/
Dear Carolyn, My favorite ice cream at Baskin-Robbins was peppermint fudge ribbon. I was brokenhearted when they discontinued it. Is there anyway that you could re-create it keto style? You would be my hero! Thank you, Lorrie J
Hi Lorrie I saw your comment because it was the most recent above mine and I was thinking you could probably make peppermint fudge ice cream by taking this recipe and instead of the coffee add a peppermint extract and then just make the fudge and swirl it in at the end? I think that would be awesome! Would be a mint chocolate fudge ice cream. Yum! Plus if u wanted it to be green in color or pink you could add food coloring ? Just as idea or for green maybe a couple teaspoons of matcha powder? Would likely give a green color without changing the flavour too much? If you do try it can you let me know? I’d like to but prefer a tried and true recipe because I never know if my ideas will work and am hesitant to waste expensive ingredients.
Hi, love this recipe but not seeing the nutritinal information anywhere. How much is a serving and how many net carbs? Thanks!
It’s a very old recipe that does not contain that info, you will need to calculate it yourself.
This is fabulous!!! I made it without an ice cream maker, putting the custard base into a large ziploc baggie, freezing it, then putting it into the food processor before mixing in my fudge and almonds. I then froze it a bit more in a Rubbermaid container. I used a bit more Swerve in the ice cream part, since I like my coffee a bit sweeter, but overall, it was outstanding! Will definitely make again! (Oh and with my leftover egg whites and some finely grated cheese, I made Keto Cheatos!)
Can you please provide the steps you did without the ice cream maker? I would absolutely love it as I don’t own an ice cream maker either and am looking for that great texture!
Any help would be appreciated! Thank you!
I don’t see the nutritional information. Am I missing it somewhere?
Hi. Recipe says to add the gum but dont see how to? Thanks