MOCHA ALMOND FUDGE ICE CREAM

1. Add the coffee grounds and hot water to a mason jar. Use a spoon stir the grounds with the coffee until they’re all mixed together. Put the lid on and let the coffee grounds soak for 5 minutes.
2. In the meantime, add the heavy whipping cream, and sugar to a separate mason jar.
3. In a small bowl, combine the cocoa powder and 2 tsps of hot water. Mix to create a chocolate sauce. Add it into the ice cream mixture.
4. Place a towel on the top of the ice cream mixture and create a small bowl with the towel in the mouth of the jar. Secure it with a rubber band. Pour the coffee mixture into the towel and strain the coffee. Remove the “towel strainer” put the lid on the jar and shake it about 20 seconds to combine ingredients.
5. Toast the almonds for about 3 minutes on the stove top on medium low heat until golden brown.
6. In a microwave safe bowl, melt down the chocolate chips then stir in a tsp of heavy whipping cream, to create a chocolate ganache.
7. Transfer the ice cream mixture to a freezer safe container, dollop in the chocolate ganache, and sprinkle almonds on the top.
8. Place the ice cream in the freezer for 4 hours or until completely frozen.
9. Once frozen, scoop and enjoy!