Toasted Almond Fudge Ice Cream
This dairy free and no churn Toasted Almond Fudge Ice Cream is absolutely sinful. Espresso, toasted almonds, cacao powder, and coconut milk take this homemade ice cream to the next level!
Servings: 32 oz
Ingredients
- 13.5 oz can full fat coconut milk
- 1/2 cup maple syrup, or sweetener of choice
- 1/2 cup cacao powder, see note
- 1/3 cup dairy free chocolate chips
- 1 shot espresso, see note for substitutes
- 1 cup raw almonds
Instructions
- In a medium saucepan, combine coconut milk, maple syrup, cacao powder, chocolate chips, and espresso. Set over medium low heat, whisking to remove any lumps. Once ingredients are completely combined, remove from heat. This should take about 5 minutes.
- Meanhile, toast the almonds. Add almonds to a dry skillet set over low heat. Shake the pan every so often, keeping a close eye to ensure almonds don't burn. Almonds are done when they are fragrant. Remove immeditaely to a plate or bowl to cool.
- Once ice cream mixture is completely cooled, transfer to refrigerator to continue chilling. We're cooling this mixture as slowly is food safe in order to avoid as much ice crystalization as possible. If possible, allow mixture to chill at least 4 hours or up to overnight.
- Remove mixture from refrigerator, and add toasted almonds. At this point, trasnfer to a 32 ounce container (a loaf pan works just fine, too!). Cover and freeze for at least 6 hours...but feel free to sample sooner if you like a softer serve.
Notes
- When seeking out dairy free options for cocoa powder, be sure that you're looking for 100% pure cacao powder. You can find this in the aisle of most grocery stores (Hershey's makes a version!). Otherwise, if you aren't strict dairy free, feel free to use your favorite cocoa powder.
- You may substitute strongly brewed coffee for the shot of espresso if you prefer. Feel free to swap decaf if that's more your speed! If you're using coffee, opt for 1/4 cup strongly brewed coffee.