Plant-Based Jamoca Almond Fudge Ice Cream
Missing that classic Jamoca Almond Fudge Ice Cream? This plant-based, vegan, and refined sugar-free recipe is the solution you've been waiting for. I'll show you how to make a version as delicious as the Baskin-Robbins original that's so rich and creamy, you'll forget it's not the real thing.Whether you're cutting back on dairy and refined sugar or just looking for a healthier dessert, this recipe delivers a bold coffee flavor, crunchy almonds, and a decadent fudge swirl that will completely cure your cravings for good! This is no mediocre substitute, it's a game-changer!
Equipment
Ingredients
Ice Cream
- 1 banana medium ripe
- 5 deglet dates or three medjool dates
- 1 tbsp cashews or almonds
- 1 ½ tsp espresso powder or 1/4 cup very strong coffee ( if using, reduce soy milk to 3/4 cup )
- 1 tsp nutritional yeast
- 1 tsp vanilla extract
- 1 cup soy milk unsweetened, or plant based milk of choice.
Chocolate Fudge Sauce
- ½ cup cocoa powder
- 8 deglet dates or 4 medjool dates
- 2 tbsp arrowroot flour or tapioca starch
- ½ tsp vanilla extract
- 1 ½ cups soy milk unsweetened, or plant based milk of choice.
Topping
- ¼ cup almonds toasted, chopped
Instructions
Ice Cream
- Add all ingredients to a blender and blend until dates are completely pulverized.
- Pour into Ninja Creami container and freeze overnight.
Kim Campbell's Chocolate Fudge Sauce
- Add the cocoa powder and arrowroot flour to a saucepan and pour about 1/2 cup of the soy milk into the pan and whisk well.
- Add the remaining soy milk, vanilla and dates to a blender and blend until the dates are completely pulverized.
- Pour into saucepan with the chocolate mixture and whisk while heating on medium heat. Cook until thickened slightly.
- Pour mixture into a container with a lid so that it can be stored in the fridge. It is way more than you need for this recipe but you will be glad you have extra.
Assembly
- Spin the frozen mixture in the Ninja Creami machine on the lite ice cream setting.
- Take off the lid, add the chopped toasted almonds, secure the lid back on top of the container and spin on the mix-in setting.
- Spoon half of mixture into a bowl and drizzle the chocolate fudge sauce on top.
Notes
Nutritional info will not be accurate because it is using the full recipe amount for the chocolate sauce.
Nutrition
Calories: 537kcalCarbohydrates: 84gProtein: 20gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.01gSodium: 155mgPotassium: 1468mgFiber: 17gSugar: 45gVitamin A: 1202IUVitamin C: 27mgCalcium: 516mgIron: 6mg
I am already on my way to the store to get some espresso powder to make this immediately!!!!
???
It’s an ingredient listed in the recipe.
Sounds amazing! Looking forward to trying it
Been considering buying the Ninja Creami machine, this recipe just might be the reason that I actually do it!! Thanks Jill !! : )
Made this, it’s delicious. A few notes:
1. This is for the regular size Ninja Creami. I have deluxe and it filled about half the container. I will double the recipe next time.
2. The ice cream is delicious but the coffee flavor is very subtle. I will increase the amount of espresso powder when I make it again.
3. The chocolate sauce is worth it (I made a half recipe). I had to make it twice (I burned it the first time, totally my fault). The second time I put all ingredients in the blender and then thickened it on the stove (I don’t think splitting the ingredients is necessary). Despite adding the dates, it had a bitter taste so I added about half a tablespoon of maple syrup to add a bit of sweetness.
A scoop of this and suddenly my Monday feels like a Saturday.
I don’t consume coffee or espresso. Any ideas on what I can substitute instead? Or is it an essential ingredient ? Thanks!
You don’t have to use it