Jamoca Almond Fudge is a really popular ice cream from Baskin Robbins. It’s basically a coffee flavored ice cream with ribbons of fudge and pieces of almonds, mixed throughout. Even though you can’t really make fudge ribbons, you can make something pretty similar at home, using your Ninja Creami ice cream machine.
This recipe comes in at 374 calories, 32 grams of protein, 1 gram of sugar, 18 grams of fat, 49 carbs, 37 net carbs (total carbs-allulose) for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts.
Jamoca Almond Fudge ice cream is the perfect combination of coffee, chocolate, and nut flavors. Thanks to the mix-ins there’s even a little bit of crunch added into the creamy ice cream. This recipe uses a vanilla protein shake in the base recipe, which means it’s not only delicious, but it’s got added protein too!
A couple of things to note about this recipe; it is made with instant espresso powder and not brewed coffee. I have used brewed coffee in the past and find that it doesn’t have enough coffee flavor and tends to be quite icy. The espresso powder provides a more robust coffee flavor and helps keep the ice cream creamy, instead of icy.
Also, there is no fudge in this recipe. It just doesn’t do well with the Ninja Creami. When you use fudge, it gets fully mixed in and does not create ribbons or swirls. I even tried freezing the fudge in ribbons but they did not hold together after processing. For this reason, I used chocolate chips to mimic the flavor of the fudge that is in traditional Jamoca Almond Fudge ice cream. If you really want the fudge, just pour some hot fudge on top after the ice cream has been processed.
Like many Ninja Creami recipes, my recipe for Jamoca Almond Fudge ice cream has mix-ins. This means that if you have leftovers, you shouldn’t really be processing the ice cream again. If you do, the mix-ins will get completely broken up and mixed in with the ice cream base. If you have leftovers, I would instead, just let the ice cream thaw on the counter for a few minutes, until it’s soft enough to be scooped.
Tips for making Ninja Creami Jamoca Almond Fudge Protein Ice Cream:
I do not recommend using brewed coffee or espresso. Brewed coffee is much weaker in flavor and higher in water content than instant coffee or espresso powder. Since you are only using the powder, there is no additional water used in this recipe. Brewed coffee will result in less coffee flavor and an icier, and less creamy texture.
Fudge does not stay together well when it’s processed in the Ninja Creami. Instead of creating swirls of fudge, it just mixes in with the ice cream base. I even tried freezing the fudge before adding it during the mix-ins process and that does not help. Instead of fudge, this recipe uses chopped chocolate chips. If you really want the fudge, just drizzle it on top of the already processed ice cream.
If you keep the lid on, and freeze the ice cream in the freezer (not the door), it should last several weeks, or even months. The ice cream won’t go “bad” but it will start to show signs of freezer burn if the container is not sealed properly.
Yes, you can sub out the premade protein shake with a scoop of vanilla protein powder and dairy of your choice. The protein powder and dairy should measure the same as the protein shake in the recipe, which is 11.5 ounces.
Instant pudding mix is used to add flavor and to help create a thick, creamy ice cream. Sugar-free is a choice and not necessary. You can use the instant pudding mix with or without sugar. Pudding mixes usually have flavorings, sweeteners, and thickeners. Pudding mixes are convenient and easy to use since they already have some of the things you would normally use to make Ninja Creami ice cream. Protein shakes are similar in that they usually have flavorings, sweeteners, and thickeners like xanthan gum or guar gum already in the shake.
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Ingredient substitutions for Ninja Creami Jamoca Almond Fudge Protein Ice Cream:
The full ingredient list is at the bottom of this post in the recipe card.
Vanilla Protein Shake-I used Premier Protein vanilla protein shakes but you can use any brand that you would like. I would still recommend that you stick with one that has vanilla flavor so that the end flavor of the ice cream is similar.
Instant Espresso Powder- There are 2 kinds of instant espresso powder. One is for baking and one is for making instant coffee drinks. Use the version that is for making instant coffee drinks.
Sugar Substitute- I like to use allulose because it does not have a fake sugar taste and is a 1:1 ratio to sugar. You can use your favorite sugar substitute like monk fruit, stevia, or splenda.
Guar Gum- If you don’t have guar gum, you can use xanthan gum or a couple tablespoons of cottage cheese or yogurt.
Sugar-Free Chocolate Chips- Chocolate chips, chocolate bars, or even magic shell can be used. If you are using chocolate chips or chocolate bars, be sure to chop them up so that they are easier to chew once added to the ice cream. If you are using magic shell, drizzle down the well in the processed ice cream, wait a minute or so for it to harden, and then process on mix-ins. ***Magic shell will make tiny flakes of chocolate throughout the ice cream instead of small chunks.
Sliced Almonds- Pre-sliced almonds.
Unsweetened Almond Milk- Feel free to substitute with your preferred dairy choice like oat milk, coconut milk, whole milk, heavy cream, etc. You only need a tiny bit to use on the re-spin if the ice cream is really dry and crumbly, so you could use just about any liquid that you would like, even leftover protein shake.
Directions for making Ninja Creami Jamoca Almond Fudge Protein Ice Cream
Directions for Making the Ice Cream Mixture
- Pour the protein shake, instant espresso powder, sugar substitute and guar gum into a small blender and blend until all ingredients have completely combined with each other. Pour the mixture into a Ninja Creami pint container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.
Directions for Processing the Ice Cream Mixture
- After 24 hours, remove the pint container from the freezer.
- Place the pint container into the outer bowl of the Ninja Creami and then process on “LITE ICE CREAM.”
- If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of unsweetened almond milk and then re-spin. If the ice cream looks like little balls of ice cream, respin without adding liquid. You may have to repeat this process a couple of times.
- Dig a well down the center of the ice cream and pour in the chocolate chip pieces and sliced almonds. Process on mix-ins.
- Remove the pint from the machine and enjoy!
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Recipe
Jamoca Almond Fudge Protein Ice Cream
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Equipment
Add Food Grade Vegetable Glycerin To Make Leftover Ice Cream Scoopable Right Out of the Freezer
Per 16 ounce pint: *Add 1 Teaspoon to full fat/full sugar bases *Add 1.5 teaspoon to high protein bases *Add 2 teaspoons to low sugar/low fat lite bases. Freeze and process per the recipe. Take the leftovers out of the freezer and scoop without having to reprocess.
Original and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. 1X=Original 16 ounce 1.5X=Deluxe 24 ounces
Ingredients
Ice Cream Base
- 11.5 Ounces (326 g) Vanilla Protein Shake
- 2 Tablespoons (2 Tablespoons) Instant Espresso Powder
- 1 Tablespoon (1 Tablespoon) Allulose Granular Sugar Substitute
- ¼ Teaspoon (¼ Teaspoon) Guar Gum
Mix-ins
- 2 Tablespoons (2 Tablespoons) Sugar-Free Chocolate Chips (Chopped into small pieces)
- 1 Tablespoon (1 Tablespoon) Sliced Almonds
Optional
- 1-2 Tablespoons (1 Tablespoons) Unsweetened Almond Milk
Instructions
Make the Ice Cream Mixture
- Pour the protein shake, instant espresso powder, sugar substitute and guar gum into a small blender and blend until all ingredients have completely combined with each other. Pour the mixture into a Ninja Creami pint container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.
Process the Ice Cream
- After 24 hours, remove the pint container from the freezer.
- Place the pint container into the outer bowl of the Ninja Creami and then process on "LITE ICE CREAM."
- If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of unsweetened almond milk and then re-spin. If the ice cream looks like little balls of ice cream, respin without adding liquid. You may have to repeat this process a couple of times.
- Dig a well down the center of the ice cream and pour in the chocolate chip pieces and sliced almonds. Process on mix-ins.
- Remove the pint from the machine and enjoy!
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
Recipes that use allulose:
Allulose is a low calorie sweetener that your body doesn’t fully digest, so it provides only 0.4 calories per gram instead of 4. That’s why the calorie total doesn’t match what you’d expect from the carb count. Calories from allulose are calculated based on metabolized carbohydrates. Allulose contributes fewer calories than standard carbohydrates.
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