Plant-Based Jamoca Almond Fudge Ice Cream

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 8

Servings:

Calories: 537kcal

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!

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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.

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Nutrition