I used to work at Baskin Robbins. It was my second job ever (after being a lifeguard during the summer) and extremely difficult. I had to be around 31 flavors of ice cream all day. I had to make ice cream cakes and fresh waffle cones. When it was slow I restocked candy toppings and made whipped cream. I took one for the team by sampling every flavor of ice cream, just so I could adequately describe the flavors and give an educated opinion. It was a tough job, but someone had to do it.
But do you know what the worst part was? Jamoca Almond Fudge Ice Cream. It wielded incredible power over me, so much so that I could rarely pass the dipper well without a little “taste tester.” It haunted me. It even begged me to be put inside a cappuccino blast. (If you have never had one of these, don’t start! They will own you!) It was incredible pressure, and now, 18 years later, I am still making Jamoca Almond Fudge Ice Cream Pie as my personal dessert of choice.
Clearly you sense my sarcasm, right? This is the best ice cream pie ever because it combines chocolate, coffee, and almonds. Are there 3 other ingredients in this world more perfectly suited for each other? I think not. God knew what He was doing on day 3 of creation!
4 Easy Steps for Baskin Robbins Jamoca Almond Fudge Ice Cream Pie
Step 1: Make the Crust
- Pick up a premade Oreo cookie crust from the supermarket. Or get a deal on a 12 pack on Amazon.
- If you prefer to make your own chocolate cookie crust, simply combine 25-30 Oreos with 6 1/2 tablespoons of melted butter in a food processor. Pulse it all together until it begins to form a ball. Use a spatula to spread the crumbs evenly inside a 9 inch pie plate. Refrigerate it for 45 minutes before using or bake it at 350 degrees for 10 minutes if you prefer a crunchier crust.
Step 2: Get the Jamoca Almond Fudge Ice Cream
This is an essential step. Of course you can use any coffee ice cream you can find, but I prefer the Baskin Robbins brand. Hands down it has the best coffee to chocolate to almond ratio. You will need half a gallon of ice cream. Some markets have Baskin Robbins flavors in the freezer section, but if not, you’ll have to visit one of the franchise stores. This is not a bad thing, by the way. Just be prepared to leave with more than you came for!
Let the ice cream thaw just a little bit and then scoop it into the crust. Smooth the top and press in on the edges. Set it in the freezer again to harden up while you make the whipped cream.
Step 3: Make the Whipped Cream
Using a standing mixer with the whisk attachment, pour in a pint of heavy whipping cream. Start mixing at medium speed, slowly increasing the speed as the cream begins to thicken. The whipped cream will be done when you can lift the whisk and the cream doesn’t fall off.
Step 4: Add the Irresistible Toppings
You can decorate your ice cream pie however you want! I piped some of the fresh whipped cream around the edges and then put a big dolop in the middle. I put some mini Oreos on top of the cream and then drizzled everything with chocolate sauce.
Lastly, I used my nifty little chopper to chop up a handful of raw, unsalted almonds. I sprinkled those all over the pie and then set it in the freezer until dessert time!
Jamoca Almond Fudge Ice Cream Pie is so addicting that I usually only make it on special occasions. If left alone with this stuff, I could easily take it down in a sitting…but really, who wants to admit to that?!?! I love it so much that I actually made it for myself on my birthday.
We sang happy birthday, I blew out the candles, and a few minutes later I look over and my son Caleb was doing this. I’d have to say that this picture adequately describes what we ALL want to do after eating this pie! If only it were acceptable for me to lick my plate!
So if you have a special night coming up or you just want to wow your family, I strongly urge you to try this Jamoca Almond Fudge Ice Cream Pie! And if you’re not a coffee lover, imagine the endless possibilities of ice cream pie using YOUR favorite flavor!
Baskin Robbins Jamoca Almond Fudge Ice Cream Pie
- 25-30 Oreos
- 6 1/2 Tbsp melted butter
- 1/2 gallon Jamoca Almond Fudge Ice Cream from Baskin Robbins
- 1 pint heavy whipping cream
- chocolate sauce
- 12 mini Oreos
- 1/2 cup chopped almonds
- Crush the oreos in a food processor. Add the butter and pulse until a small ball forms.
- Press the cookies into a pie tin, smoothing the bottom and sides.
- Bake at 350 degrees for 10 minutes or chill the crust for 30 minutes.
- Let the ice cream thaw a bit and then scoop into the cookie crust.
- Form a rounded top and smooth with a spatula. Freeze while making the whipped cream.
- Using a stand mixer with a whisk attachment, beat the heavy whipping cream.
- Start at medium speed and slowly increase speed as it thickens.
- Whip cream is done when it doesn't fall off the whisk.
- Pipe the whipped cream on to the pie.
- Top with Oreos, chocolate sauce and chopped almonds.
- Freeze until ready to serve.