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Blogging Marathon# 69: Week 1/ Day 3
Theme: Kid’s Delight — Anniversary Party
Dish: Mocha Almond Ice Cream

For the final day of this week’s blogging marathon, I made this Mocha Almond Ice cream. I asked my son what he would like to at a party and he said pizza, cake and ice cream 🙂 I wanted to post each of those recipes for this week, but couldn’t make a pizza, so ended up with 2 cakes (black forest cake and gulab jamun cake) and this ice cream.

Mocha Ice cream with Almonds

This ice cream recipe is from Family Circle magazine. I love mocha flavor a lot, so when I saw this recipe, I knew I had to try it. This ice cream also has frozen fudge incorporated into it. Original recipe used marshmallows to make the fudge, I used marshmallow fluff instead. Skip the fudge part entirely if you don’t eat eggs.

Mocha Ice cream with Almonds

This is a creamy and decadent ice cream and the crunchy almonds add a nice texture. Like I said I love mocha flavor it comes through beautifully. Both my kids loved it, do give it a try if you are a coffee/ chocolate/ mocha fan.

Print Recipe
Mocha Almond Ice Cream Yum
Creamy & decadent Mocha ice cream with crunchy almonds.
Mocha Almond Ice Cream
Course dessert
Cuisine american
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 240 minutes
Servings
servings
Ingredients
For the Ice Cream:
  • 2 cups Heavy Cream
  • 1 cup Milk
  • 2 tbsps Coffee Espresso Instant powder or powder
  • 2/3 cup Sugar
  • 1 cup chocolate Semi sweet chips
  • 1 tsp Vanilla Extract
  • 2/3 cup Almonds Slivered , toasted
Frozen Fudge:
  • ¼ cup Milk
  • 1 tbsp Sugar
  • ¼ cup chocolate Semi-sweet chips
  • ½ cup Marshmallow fluff
Course dessert
Cuisine american
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 240 minutes
Servings
servings
Ingredients
For the Ice Cream:
  • 2 cups Heavy Cream
  • 1 cup Milk
  • 2 tbsps Coffee Espresso Instant powder or powder
  • 2/3 cup Sugar
  • 1 cup chocolate Semi sweet chips
  • 1 tsp Vanilla Extract
  • 2/3 cup Almonds Slivered , toasted
Frozen Fudge:
  • ¼ cup Milk
  • 1 tbsp Sugar
  • ¼ cup chocolate Semi-sweet chips
  • ½ cup Marshmallow fluff
Mocha Almond Ice Cream
Instructions
Prepare Ice Cream Base:
  1. Combine heavy cream, milk, instant coffee/ espresso and sugar in a medium saucepan. Stir over medium heat until coffee and sugar dissolve, about 2~3 minutes.
  2. Add chocolate chips and cook until chocolate is melted and incorporated, about 2~3 minutes. Remove from heat and add vanilla extract.
  3. Let the mixture chill in the refrigerate for at least 4 hours or overnight.
Make Frozen Fudge:
  1. In a microwave safe bowl, combine all the ingredients for fudge and microwave until hot, about 1~2 minutes. Stir until the fudge is smooth. Pour into a foil lined bowl and place in the freezer.
Make Ice Cream:
  1. Transfer the ice cream base into ice cream maker and process according to manufacturer's instructions. During the last few churns, add almonds.
  2. Working quickly, place 1/3 of ice cream in a container. Spoon bits of frozen fudge over top. Cover with another 1/3 of the ice cream and place more fudge bits over top. Repeat with remaining ice cream and fudge. Cover and freeze for at least 3 hours or up to 1 month.
Recipe Notes

Mocha Ice cream with Almonds

Lets check out what my fellow marathoners have cooked today for BM# 69.

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6 thoughts on “Mocha Almond Ice Cream”

  1. Absolutely decadent and alluring icecream, though i have sore throat i wont stop myself having few scoops rite now. Looks super creamy.

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