Ninja Creami Keto Mocha Almond Fudge Ice Cream
Indulge in this rich and creamy Keto Mocha Almond Fudge Ice Cream, a perfect blend of bold coffee, deep chocolate, and crunchy almonds. Made with low-carb ingredients, this treat is not only delicious but also guilt-free. Whether you’re on a keto diet or just love homemade ice cream, this recipe is sure to impress!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 24 hours (includes freezing time)
- Yield: 1 pint (2–4 servings) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup heavy cream – For richness; substitute with coconut cream for dairy-free.
- 1 cup unsweetened almond milk – Keeps it light and creamy.
- ½ cup erythritol or keto sweetener – Sweetens without carbs; swap with monk fruit or allulose if desired.
- ¼ cup unsweetened cocoa powder – Opt for high-quality Dutch-processed cocoa for deeper flavor.
- 2 tbsp instant coffee granules – Espresso powder works as an alternative.
- 2 large egg yolks – Thickens the custard; use xanthan gum as an egg-free option.
- 1 tsp vanilla extract – Enhances overall flavor.
- ½ tsp almond extract – Adds a subtle nutty aroma.
- ½ cup chopped almonds – Toast lightly for extra flavor.
- ½ cup sugar-free chocolate chips – Substitute with chopped keto chocolate bars if needed.
- ¼ tsp xanthan gum – Ensures a silky texture.
Instructions
Step 1: Prepare the Custard Base
- In a medium bowl, whisk egg yolks and erythritol until pale and slightly thickened. This will create a smooth custard base.
- In a saucepan, combine heavy cream, almond milk, cocoa powder, and instant coffee granules. Heat over medium-low until steaming (do not boil).
Step 2: Temper the Eggs
- Slowly pour half of the hot cream mixture into the egg yolks while whisking constantly to prevent curdling. Then, pour the tempered mixture back into the saucepan.
Step 3: Thicken the Custard
- Cook over low heat, stirring continuously, until the mixture thickens enough to coat the back of a spoon (about 5–8 minutes). Avoid boiling to prevent curdling.
Step 4: Add Flavor and Cool
- Remove from heat and stir in vanilla extract, almond extract, and xanthan gum until fully combined. Let the mixture cool to room temperature.
Step 5: Freeze and Process
- Pour the cooled custard into a Ninja Creami pint container, seal tightly, and freeze for at least 24 hours. Once frozen solid, process in the Ninja Creami using its “Lite Ice Cream” setting.
Step 6: Mix-In Time!
- Stir in chopped almonds and sugar-free chocolate chips using the mix-in function or by hand. If the texture is crumbly after processing, use the re-spin function until creamy.
Notes
Serving Suggestions:
Serve immediately for the creamiest texture! Garnish with extra chopped almonds or drizzle with sugar-free chocolate syrup for added flair.
Tips & Tricks:
- Avoid curdling: Always temper your eggs slowly and keep the heat low when thickening the custard.
- Creamier texture: If crumbly after processing, don’t hesitate to re-spin in your Ninja Creami until smooth perfection is achieved.
Storage & Reheating:
Store leftovers in an airtight container in the freezer for up to one week. To soften before serving again, let sit at room temperature for 5–10 minutes or re-spin in your Ninja Creami.