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Mocha Almond Fudge No-Churn Ice Cream

Yield: about 1 quart

Servings: 8 to 10

I usually make this flavor with unsalted almonds, but occasionally use salted for an extra pop of flavor.


  • 4 oz. full-fat cream cheese, at room temperature
  • 2 tsp. pure vanilla extract
  • 1/2 tsp. fine sea salt
  • 2 cups cold heavy cream
  • 3 Tbs. espresso powder; more to taste
  • 1 14-oz. can sweetened condensed milk
  • 1 Tbs. rum, bourbon, or vodka (optional)
  • 1/3 cup unsalted raw almonds, toasted and coarsely chopped; more for garnish
  • 1/2 cup best-quality hot fudge sauce

Nutritional Information

  • Calories (kcal) : 410
  • Fat Calories (kcal): 250
  • Fat (g): 28
  • Saturated Fat (g): 16
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 80
  • Sodium (mg): 240
  • Carbohydrates (g): 34
  • Fiber (g): 0
  • Sugar (g): 31
  • Protein (g): 7


Put a 9×5-inch loaf pan in the freezer.

In a food processor, process the cream cheese, vanilla, and salt until smooth, scraping the bowl as needed. Add the heavy cream and espresso powder (add more espresso powder to taste, if desired), and pulse, then process until stiff peaks form, about 30 seconds.

Add the sweetened condensed milk and, if using, the alcohol, and process just to combine.

Transfer ice cream to the prepared pan. Stir in the almonds, making sure they are evenly mixed throughout, then dollop with about 1⁄4 cup of the hot fudge sauce. Use a fork to swirl it throughout, making sure the swirls reach the bottom of the pan. Smooth the top, then dollop with the remaining 1⁄4 cup hot fudge sauce, swirling it decoratively across the surface. Sprinkle additional chopped nuts over the top.

Lay plastic wrap directly on the surface of the ice cream, and freeze for at least 6 hours, preferably overnight.

The ice cream will keep in the freezer for a week tightly covered in plastic wrap.


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