Natural Mocha Almond Fudge Ice Cream

Natural Mocha Almond Fudge Ice Cream A Funny Thing Happened On The Way To The Ice Cream

Today was supposed to be all about Mint Chocolate Chip not Natural Mocha Almond Fudge Ice Cream.  As you can see that plan went slightly awry. It IS a woman’s prerogative to change her mind, right? If only it was that simple.  The real reason for the switch to Mocha Almond Fudge Ice Cream is actually a bit more involved. Let me enlighten you.

It all started last year when I decided to pull the mint from the garden. Overgrown and taking over everything, it was time to go. I tugged, pulled and uprooted every last bit of the pesky plant; mission accomplished. Ready for planting this year, I sowed my corn and called it good. Not long after, I was out making rounds in the garden and noticed new shoots of mint coming  up in between the rows of corn. While not exactly thrilled I decided to let it be and went about my business promptly forgetting all about it until this past week. I suddenly had a craving for mint chocolate chip ice cream. Remembering I had mint scattered throughout the corn I got all excited and made a plan to make my favorite ice cream and share it with you.

Natural Mocha Almond Fudge Ice Cream Flying by the seat of my pants as usual, I waited for the last possible minute to put the ice cream together and ran to the garden to snip some mint to add to the newly simmering cream and milk on the stove. Much to my chagrin I realized there was not a speck of mint to be found.  What I had been sure was mint was actually oregano whose seed must have been scattered by the wind when it was left to flower. Sheepish grin. No Saturday post; no mint ice cream. 

So here we are on Sunday and I have a killer Natural Mocha Almond Fudge Ice Cream recipe for you, a worthy substitute. I say natural because I have been doing a bit of research on whole foods, raw sugar, and what that means. Be sure to come by on Monday and read all about it in Raw Sugar: Whole Food or Hoax. It’s been very enlightening and I’m looking forward to sharing what I’ve discovered with you.

Natural Mocha Almond Fudge Ice Cream Natural Mocha Almond Fudge Ice Cream

Natural Mocha Almond Fudge Ice Cream has a wonderful rich coffee flavor, chocolate fudge swirled throughout and toasted crunchy almonds to make the deliciousness complete. It’s made with natural whole food ingredients including a pure and unrefined cane sugar that can be found in whole food stores, online and in some health food sections in your local supermarket. Refined granulated sugar can be substituted but unfortunately the minerals and nutrients found in pure unrefined sugar cane will be completely lost. More on this on Monday’s post….Raw Sugar: Whole Food or Hoax.

5.0 from 2 reviews
Natural Mocha Almond Fudge Ice Cream
  • Ice Cream Base:
  • 2 cups heavy cream
  • 2 cups whole milk
  • Pinch of salt
  • 8 egg yolks
  • 1 cup pure and unrefined cane sugar (mascabado, sucranat, or rapadura) refined pure cane sugar can be substituted.
  • 2 tbsp espresso powder
  • Hot Fudge:
  • 3 oz Organic Sunspire semi sweet chocolate chips (regular can be substituted)
  • ½ cup heavy cream
  • 6 TB pure and unrefined cane sugar (mascobado, sucranat, or rapadura) refined pure cane sugar can be substituted
  • 2 TB unsweetened cocoa powder
  • 1 TB regular salted butter
  • 1 tsp vanilla extract
  • small pinch kosher salt
  • ¼ cup toasted almonds
  1. Ice Cream Base:
  2. Combine the cream, milk, and salt in a medium saucepan. Bring to a simmer and add the espresso powder. Remove from heat and let steep while preparing the yolks and sugar.
  3. Place egg yolks and sugar in medium bowl, whisk together. Set aside.
  4. Bring the cream and milk mixture back to a simmer. Add 1 cup of hot mixture slowly to the eggs and sugar whisking all the while.Continue to slowly add milk mixture until all is incorporated.
  5. Return mixture back to the sauce pan.
  6. Cook over low heat, stirring constantly until mixture is coats the back of a spoon, about 3 to 5 minutes. Remove from heat. Cool slightly and place in the refrigerator to chill for a minimum of 2 hours or overnight.
  7. Hot Fudge Sauce:
  8. Prepare hot fudge sauce about an hour before beginning to churn Ice Cream to allow plenty of time for cooling.
  9. Combine ingredients in small, heavy saucepan set over medium heat.
  10. Bring to a boil, whisking constantly.
  11. Once a boil has been reached, immediately reduce heat to simmer.
  12. Simmer stirring constantly for 5 minutes.
  13. Remove from heat and cool.
  14. Churn Ice cream according to manufacturers instructions.
  15. Once Ice cream has been churned, Place ice cream in freezer container, swirling in Hot Fudge Sauce and toasted almonds. Place in freezer to harden and cure (about 2 hours).
  16. Scoop and serve.

Hot Fudge Sauce adapted from Chew Out Loud: Hot Chocolate Fudge Sauce

Natural Mocha Almond Fudge Ice Cream Shared with:

*My Pinterventures: Merry Monday Link Party *Creative K Kids: Bloggers Brags * Plucky’s  Second Thought *Yesterfood: Treasure Box Tuesday * April J Harris: Hearth and Soul Blog Hop * Lou Lou Girls: Lou Lou Girls *Back to the Basics: Tuesdays with a Twist  *The Ultimate Linky: Wonderful Wednesday Blog Hop *Creative K Kids: Tasty Tuesdays *Simply Sweets: Party in Your PJ’s *Savvy Southerner: Wow Us Wednesday’s *My Paper Craze: Creative Spark *Organic For Green Livings: Real Food Fridays

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”


  1. Paula Nichols says

    We are trying your mocha almond fudge icecream recipe today and my question is … how big a freezer does this make? I made 1 recipe but now I’m wondering if it will be enough for our 6 quart freezer?

    • says

      Hi Paula, This recipe makes a little over 1 quart of ice cream when frozen. I think you could easily double or triple this recipe since the ice cream will expand when freezing. Hope this helps.


  2. says

    Shari, this ice cream looks amazing! And mint ice cream sounds good too. Sounds like we cook a lot alike… I always wait to the last second and sometimes have to wing it if I am missing ingredients :) Thank you so much for linking up to Creative K Kids Tasty Tuesdays! I’ll be pinning this on my personal dessert board as well as the Tasty Tuesdays Pinterest Board
    Sydney @ Tastefully Frugal recently posted…Friday Pie Day With A Little BaconMy Profile

    • says

      Winging it can produce some awfully good recipes, unfortunately it can also lead to a lot of frustration. Since starting my blog I have been working on being more intentional but things still have a way of falling through the cracks. :)

  3. says

    I LOVE your story Shari, but I am always so incredibly amazed at your creativity – making mint ice cream with real mint! I have a plethora of it, just stop on by. lol Thanks for the great recipe. I fb, tweeted, stumbleupon and hollered loud through the neighborhood too!!1

    • says

      I can laugh about it now, but I have to admit a few choice words were being muttered under my breath. Fresh mint ice cream is delicious and actually turns a lovely shade of green too! Thanks for sharing.

    • says

      Thank you Joy. I am still waiting on making the mint chocolate chip. Hoping a friend or neighbor will have pity on me and donate a sprig or two so I can make it.
      Thanks for stopping by.

  4. says


    This NATURAL MOCHA ALMOND FUDGE ICE CREAM looks like the perfect treat for this last holiday weekend of the summer. I would love to over over induldge in this yummy natural ice cream. Thanks for sharing this wonderful looking ice cream.

    Diane Roark

    • says

      Thank you Suzanne. My Sunday has been a bit crazy already. Hoping now the craziness is over. I think I need a nap :) Thanks for coming by and taking a moment to share.

  5. says

    Oh man either ice cream sounds delicious to me and I had to forgo the ice cream altogether last night, because I overindulged in other foods for the past few days with all the celebrating going on here for the end of the summer and my MIL’s birthday, too that I was totally just so full, but hoping to get to have a bit today myself and your post definitely left me craving some. Totally pinning and sharing, too :)
    Janine Huldie recently posted…Sunflowers, Back To School & Wonderful Wednesday #88My Profile


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