Vegan Jamoca Almond Fudge Ice Cream Recipe

When I was little we lived right behind a certian pink and white ice cream chain that used to (still does?) host “dollar scoop nights”. It felt like the entire neighborhood would walk down to the ice cream shop to get thier dollar scoop. I, being a forever old lady, always chose my beloved Jamoca Almond Fudge, while my mother consistanly chose the flavor with the most mix-ins, my sister with her never wavering devotion to chocolate chip cookie dough, and my father with his embarresing love of Pink Bubblegum ice cream.

Gone are the days of “dollar scoop night”. Replaced first with “fro-yo” and then my vegan stance against all things Dairy. My early vegan days I thought I swore off ice cream for good. Since then I’ve fallen in love with many non dairy Ice creams from Luna and Larry’s coconut bliss, to Ben and Jerry’s Non-dairy flavors. But nothing as replicated my Jamoca Almond Fudge.

Its been a long time, and my taste buds have changed, but I swear, this is a dead ringer for the beloved flavor of my childhood “dollar scoop nights”


  • 3 cups full fat coconut milk (2 cans)
  • ¼ cup aquafaba (liquid from chickpea can)
  • 2 teaspoons vanilla paste
  • 2 tablespoons of kaluha 
  • 1 cup sugar (or less depending on taste preferences.)
  • ¼ cup instant  espresso granules
  • ¼  tsp sea salt
  • 1/2 cup almonds
  • 1/2 a bag of chocolate chips (or more depending on your tastes 


  • Chop almonds and toast in a pan over medium-high heat until they are fragrent and golden, set aside.
  • Use beaters to whisk aquafaba until its stiff and foamy.
  • Add the coconut milk, vanilla, kaluha, sugar, instant espresso and sea salt to the bowl. Mix well.
  • Pour mixture into an ice cream maker and mix until ice cream is soft serve consistency. 
  • While ice cream is setting up melt chocolate in a double boiler, I like to add a splash of no dairy milk to keep it soft in the ice cream but this is optional.
  • When the ice cream is the consistency of soft serve add the almonds and churn until fully incorporated, then with the machine running drizzle in chocolate until well dispersed.

In my opinion this ice cream is best after being frozen for 1-2 hours after this point.. if you are trying to eat this after a few days of waiting in the freezer, let sit for 10-20 minutes to thaw. 

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